Whiskey cocktail

Whiskey Cocktail Hour: Bubbles Make Things Better

New Years Eve is just around the corner and I guess you’ve already started stocking up on some great drams, and maybe even bubbles for your non-whiskey friends. Why not combine the two and make everyone happy this year?

This cocktail is a version of the Seelbach, a cocktail that is said to have been invented at the Seelbach Hotel in Louisville around 1817. But it turns out that Adam Seger, the inventor of the drink, recently admitted to making up the whole story. of the pre-ban on drinking. the story.


In 1995, when Seger was in charge of the cocktail program at the hotel, he was curious to unearth old bar menus, hoping there might be a signature cocktail from the hotel. Not finding such a cocktail, he decided to prepare one, and this is how the Seelbach Cocktail was born. The original recipe calls for bourbon, triple sec, angostura bitters, peychaud bitters, sparkling wine and an orange zest garnish.


I decided to make a simple swap, using scotch instead of bourbon and tropical flavored bitters instead of the spice-rich angostura and peychaud combo. I really like the fruitiness of the bitters mixed with the complexity of the scotch. The best part about this cocktail is that it’s a simple drink to make for your New Years Eve crowd. Hope you mix a few and let me know what you think.

Roll on a new and better year!

Bubbles make it better

  • 1 ounce Single Malt Scotch (I used Highland Park 12)
  • 1/2 ounce Cointreau
  • 5-6 dashes Boy Drinks World Passionfruit Bitters
  • 4 dashes Regan’s Orange Bitters
  • 4 oz Dry Sparkling Wine
  • Flowers for decoration

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Instructions: Cool all the ingredients in an ice bucket to use when guests arrive. Build in a champagne glass or goblet, garnish with sparkling wine and garnish with a fresh flower. Cheers!!


For more beautiful cocktails, check out the fern + shaker blog and follow @fernandshaker on Instagram.

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