About this Cocktail
My take on the classic Seelbach from Louisville, Kentucky. The effervescence makes this a good way to start an evening, and the heavy use of bitters makes it a fitting digestif after a big meal.
1 oz rye whiskey
1/2 oz Benedictine
5 dashes angostura
5 dashes peychaud's
Cava or other sparkling wine
Lemon peel garnish
Stir all ingredients until chilled, except cava. Strain into bucket. Top with about 3 oz of cava. Hit with lemon peel.
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