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The Seelbach Cocktail - Molly Wellmann

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THE SEELBACH COCKTAIL

The Seelbach Cocktail was created circa 1917 in Louisville's famed

Seelbach Hotel, but was lost (most likely during Prohibition) for many

years. In 1995, during renovations, the Seelbach manager rediscovered

the recipe and the cocktail entered popular consciousness. "It's still a

cocktail not everyone knows how to make, but it's a great bourbon

cocktail for women — and men!" says Molly Wellmann, mixologist and owner of Old Kentucky Bourbon Bar, the newest addition to Covington's Main Strasse village.

Ingredients:

1 sugar cube

Angostura Bitters

Peychaud's Bitters

¼ oz. Triple Sec

1 ½ oz. bourbon whisky (Wellmann frequently uses Jim Beam Black

Ice

Champagne

Instructions:

Place the sugar cube in a mixing glass. Add five dashes of Agnostura

Bitters and five dashes of Peychaud's Bitters. Allow the sugar cube to

dissolve into the bitters. Add the triple sec and bourbon. Stir, with ice,

and strain into a champagne flute. Top with champagne.

STRAIGHT

Ingredients:

Bourbon whisky

Ice or water

Instructions:

When you order, ask for your preferred bourbon or whisky straight

— and if you don't have a preference, the knowledgeable bartenders

at the OKBB can help you select one. Order a couple of ice cubes in a

separate glass and a side of water. Try a small sip of the whisky first and

if it's too strong or the burn blocks the taste, put an ice cube in the glass

and let it melt for about two minutes. "The water opens up the flavors

and helps take out the burn," says Wellmann.

("Never use rye whisky," she says.)

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