The Seelbach Cocktail

Pro tips

• Chill your glass and all ingredients beforehand—this drink has no ice, so temperature matters.
• Add bitters and spirits first, then top with champagne to preserve carbonation and layering.
• Express the orange peel oils over the drink's surface to release citrus aromatics that complement the bitters.

Substitutions

• Peychaud's Bitters → Regan's Orange Bitters (shifts toward citrus, less anise)
• Champagne → Prosecco or Cava (drier alternatives if champagne is unavailable)

Can I use less bitters in the Seelbach?

Yes. The recipe calls for 7 dashes of each bitter, but you can reduce to 4–5 dashes per if you prefer a lighter flavor.

What champagne should I use?

Any dry or extra-dry champagne or sparkling wine works; choose something you'd drink on its own since it makes up half the drink.

Can I make this without triple sec?

Triple sec is integral to balance the bitters. Substituting it will shift the flavor significantly; consider a lighter orange liqueur like Cointreau if needed.

Should the champagne be chilled?

Yes, the recipe specifies chilled champagne. Chill your glass, champagne, and other ingredients beforehand.

How do I garnish with an orange twist?

Cut a thin strip of orange peel using a vegetable peeler, express the oils over the drink by twisting it, then drop it in or rest it on the rim.