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Baker's Spiced Seelbach

Baker's Spiced Seelbach


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This cocktail is the perfect transitional cocktail into spring and the warmer weather of the season

Mastermind mixologist Dominic Venegas, of NoMad Bar in New York City, shares his favorite spring cocktail, Baker’s® Spiced Seelbach.

Recipe courtesy of Dominic Venegas, of NoMad Bar.

Ingredients

  • 1 Part bourbon such as Baker's Bourbon
  • 1/4 Part JDK & Sons™ O3
  • 1/4 part chili liqueur
  • 2 Dashes of Bittermen’s Habanero Hellfire Shrub
  • 2 Dashes of Chocolate Molé Bitters
  • Sparkling red wine or rosé

The Seelbach Cocktail

The Seelbach was invented just before Prohibition at the Seelbach Hotel in Louisville, Kentucky. The recipe was lost for many years but later unearthed and once again made at the hotel. I was there earlier this week and had the drink in the delightfully classy, old-world bar. Delicious.

For this drink, use a robustly flavored bourbon with a higher-than-40-percent alcohol content, such as Baker’s. The natural sweetness in the bourbon, combined with the sugar in the Cointreau and champagne, is balanced by the big dose of bitters that also give the drink depth.


The Seelbach Cocktail

The Seelbach was invented just before Prohibition at the Seelbach Hotel in Louisville, Kentucky. The recipe was lost for many years but later unearthed and once again made at the hotel. I was there earlier this week and had the drink in the delightfully classy, old-world bar. Delicious.

For this drink, use a robustly flavored bourbon with a higher-than-40-percent alcohol content, such as Baker’s. The natural sweetness in the bourbon, combined with the sugar in the Cointreau and champagne, is balanced by the big dose of bitters that also give the drink depth.


The Seelbach Cocktail

The Seelbach was invented just before Prohibition at the Seelbach Hotel in Louisville, Kentucky. The recipe was lost for many years but later unearthed and once again made at the hotel. I was there earlier this week and had the drink in the delightfully classy, old-world bar. Delicious.

For this drink, use a robustly flavored bourbon with a higher-than-40-percent alcohol content, such as Baker’s. The natural sweetness in the bourbon, combined with the sugar in the Cointreau and champagne, is balanced by the big dose of bitters that also give the drink depth.


The Seelbach Cocktail

The Seelbach was invented just before Prohibition at the Seelbach Hotel in Louisville, Kentucky. The recipe was lost for many years but later unearthed and once again made at the hotel. I was there earlier this week and had the drink in the delightfully classy, old-world bar. Delicious.

For this drink, use a robustly flavored bourbon with a higher-than-40-percent alcohol content, such as Baker’s. The natural sweetness in the bourbon, combined with the sugar in the Cointreau and champagne, is balanced by the big dose of bitters that also give the drink depth.


The Seelbach Cocktail

The Seelbach was invented just before Prohibition at the Seelbach Hotel in Louisville, Kentucky. The recipe was lost for many years but later unearthed and once again made at the hotel. I was there earlier this week and had the drink in the delightfully classy, old-world bar. Delicious.

For this drink, use a robustly flavored bourbon with a higher-than-40-percent alcohol content, such as Baker’s. The natural sweetness in the bourbon, combined with the sugar in the Cointreau and champagne, is balanced by the big dose of bitters that also give the drink depth.


The Seelbach Cocktail

The Seelbach was invented just before Prohibition at the Seelbach Hotel in Louisville, Kentucky. The recipe was lost for many years but later unearthed and once again made at the hotel. I was there earlier this week and had the drink in the delightfully classy, old-world bar. Delicious.

For this drink, use a robustly flavored bourbon with a higher-than-40-percent alcohol content, such as Baker’s. The natural sweetness in the bourbon, combined with the sugar in the Cointreau and champagne, is balanced by the big dose of bitters that also give the drink depth.


The Seelbach Cocktail

The Seelbach was invented just before Prohibition at the Seelbach Hotel in Louisville, Kentucky. The recipe was lost for many years but later unearthed and once again made at the hotel. I was there earlier this week and had the drink in the delightfully classy, old-world bar. Delicious.

For this drink, use a robustly flavored bourbon with a higher-than-40-percent alcohol content, such as Baker’s. The natural sweetness in the bourbon, combined with the sugar in the Cointreau and champagne, is balanced by the big dose of bitters that also give the drink depth.


The Seelbach Cocktail

The Seelbach was invented just before Prohibition at the Seelbach Hotel in Louisville, Kentucky. The recipe was lost for many years but later unearthed and once again made at the hotel. I was there earlier this week and had the drink in the delightfully classy, old-world bar. Delicious.

For this drink, use a robustly flavored bourbon with a higher-than-40-percent alcohol content, such as Baker’s. The natural sweetness in the bourbon, combined with the sugar in the Cointreau and champagne, is balanced by the big dose of bitters that also give the drink depth.


The Seelbach Cocktail

The Seelbach was invented just before Prohibition at the Seelbach Hotel in Louisville, Kentucky. The recipe was lost for many years but later unearthed and once again made at the hotel. I was there earlier this week and had the drink in the delightfully classy, old-world bar. Delicious.

For this drink, use a robustly flavored bourbon with a higher-than-40-percent alcohol content, such as Baker’s. The natural sweetness in the bourbon, combined with the sugar in the Cointreau and champagne, is balanced by the big dose of bitters that also give the drink depth.


The Seelbach Cocktail

The Seelbach was invented just before Prohibition at the Seelbach Hotel in Louisville, Kentucky. The recipe was lost for many years but later unearthed and once again made at the hotel. I was there earlier this week and had the drink in the delightfully classy, old-world bar. Delicious.

For this drink, use a robustly flavored bourbon with a higher-than-40-percent alcohol content, such as Baker’s. The natural sweetness in the bourbon, combined with the sugar in the Cointreau and champagne, is balanced by the big dose of bitters that also give the drink depth.


Watch the video: Finding Cocktails in the Dusty Archives (June 2022).


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