Gingered Seelbach Cocktail Recipe
This classy champagne cocktail is vintage-inspired and pretty as a picture. Fizzy with champagne and flavored with bourbon and ginger liqueur, this variation of the traditional Seelbach cocktail gives a fresh twist. The original namesake derives from the hotel in Louisville, Kentucky it was created for; and its inspiration comes from the cocktails of the pre-Prohibition era. Bursting bottles of champagne and elegant crystal flutes bring us back to the 1920s when the bubbly beverage was the go-to aperitif. Festive champagne cocktails were served with rims adorned with curling orange twists and complexions tinted like a rose with a spot of grenadine. In this chilled champagne refresher, Peychaud’s and Angostura bitters come together with bourbon and ginger liqueur to create a never-boring party drink. While traditionally plain bourbon is used, we like to shake things up with orange-infused bourbon to play off the lemon twist garnish and ginger-essenced kick. We suggest chilling the champagne flutes for at least ten minutes before making the cocktail to ensure it stays crisply cool as long as needed. For this type of cocktail, you shake together all of ingredients, except the champagne, in a cocktail shaker with ice to get the mixture very cold. Pour in your chilled flute, top with champagne (according to taste), and enjoy your bubbly beverage. And hopefully feel like you’re in a 1920s speakeasy listening to live jazz and watching fringed flappers! This cocktail is perfect for the holidays—it looks positively festive and tastes absolutely amazing, while looking ever so elegant in every guest’s hand.