This is National Bourbon Heritage month – I think that’s the right title. So I’ve been working my way through some bourbon drinks.
I was thinking of doing a different cocktail for every night of the month, but that’s going to take a bit more planning. Next year.
But I have been running through some standards – Manhattans, Mint Juleps, Old Fashioneds. Here’s the first of a few about some bourbon-based drinks that were new to me.
Named after the Seelbach Hotel in Louisville, KY, this has a story behind it of a bartender with an overflowing bottle of champagne that poured into a Manhattan, which was then modified. The actual recipe had been tightly controlled until recently when it was published in New Classic Cocktails by Gary and Mardee Haidin Regan. It has found its way onto a few other sites since then. So here’s what I got:
1 oz bourbon
1/2 oz cointreau
7 dashes Angostura bitters
7 dashes Peychaud’s bitters
5 ounces chilled champagne
orange twist for garnish
Build the drink in a champagne flute, stirring before adding the champagne.
It’s a bit intense. Too intense for me, and I loves me the bitter. The Regans specify a feisty, pre-prohibition style bourbon, like Old Forester. I had Bulleit on hand, which is a reasonable hearty whisky, so I don’t think I was too far off with it. But I didn’t taste the bourbon and the bitters were too much.
For the second batch, I doubled the bourbon to 2 oz, and cut the bitters way down to 3 dashes each. That was pretty tasty. A more reasonably balanced drink. Worth a try, if you’ve got some bubbly that needs drinking.
I haven’t had great luck with champagne cocktails in general, ‘cept Mimosas, of course, and the occasional Kir Royale. That might just be me. I’ll keep on trying though!