“At first glance, this Seelbach Cocktail appears to be a whiskey cocktail, but it’s the first cousin of the classic Champagne Cocktail,” explains Kent Westmoreland, head mixologist at Windsor Court in New Orleans. “It’s spicy and effervescent, with herbal and floral notes bubbling over the rye. All of these qualities make it a satisfying addition to brunch.”
- 1 oz. Knob Creek Rye or other rye whiskey
- ½ oz. Cointreau orange liqueur
- 7 dashes Angostura bitters
- 7 dashes Peychaud’s bitters
- 3 oz. chilled sparkling wine
- Garnish: orange twist
In a mixing glass filled with ice, combine whisky, Cointreau, and bitters. Stir until chilled. Strain into a Champagne flute and top with sparkling wine. Squeeze oils from the orange twist on top, then rub the orange twist around rim of the glass and drop into the flute.