A creation of my own, the Seelbock is a variant of the classic Seelbach cocktail, from the Seelbach Hotel in Louisville, Kentucky. The original cocktail calls for bourbon, Cointreau, and generous amounts of both Peychaud's and Angostura bitters, topped off with a big pour of Champagne.
For this version, I used a 100-proof rye whiskey in place of bourbon, and I tinkered with the bitters, replacing the Peychaud's with lemon bitters to highlight the citrus notes in the beer. And most importantly, I used a doppelbock wheat beer in place of the Champagne. If you can't find this brew, substitute any good quality bock or wheat beer. If you can't find lemon bitters, you can muddle lemon peel into the mixing glass before you add the other ingredients.
- 1 1/2 ounces rye whiskey (I used Rittenhouse)
- 1/2 ounces Cointreau
- 1/4 ounce lemon bitters (yes, measure!)
- 2 dashes Angostura bitters
- 4 ounces Aventinus doppelbock
- Garnish: lemon twist
In a mixing glass filled with ice, stir rye, Cointreau, and both bitters. Strain into Champagne flute and top with beer. Add garnish.