This is a slight take on a modern/classic cocktail called the Seelbach. Technique is vital on this drink in order to achieve the proper temperature and mouthfeel.
• ¾ oz Kansas City Whiskey
• ½ oz Pierre Ferrand Dry Curacao
• 4 oz Champagne
• 3 dashes orange bitters
• 3 dashes Peychaud’s Bitters
Build in Champagne flute. For best results, chill the bottles of Whiskey and Dry Curacao before pouring. If they are not chilled, stir quickly but be careful not to over-dilute. Use a good dry Champagne or equivalent. Garnish with orange zest.
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