By • October 30, 2009 • 3 Comments

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Author Notes: The Seelbock is a variant of the classic Seelbach cocktail, from the Seelbach Hotel in Louisville, Kentucky--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. And most importantly, I used a weisse beer, a wheat beer, in place of the champagne. Wheat beers are light, effervescent, and yeasty, just like champagne. For this, I chose the Schneider & Brooklyner Hopfen Weisse, a collaboration between Schneider Weissbier and Brooklyn Brewery. If you can't find this brew, substitute any good quality wheat beer. If you can't find lemon bitters, you can muddle lemon peel into the mixing glass before you add the other ingredients.adashofbitters

Serves 1

  • 1 ounce rye whiskey
  • 1/2 ounce Grand Marnier
  • 1/4 ounce lemon bitters
  • 2 dashes Angostura bitters
  • 5 ounces Schneider & Brooklyner Hopfen Weisse wheat beer
  • 1 lemon twist, for garnish
  1. In a mixing glass, combine rye, Grand Marnier, and both bitters.
  2. Add ice and stir well with a bar spoon (I generally give it about 50 turns).
  3. Strain into a champagne flute, and top with beer. Add garnish.
Jump to Comments (3)

Tags: beer, cocktails, whiskey

Comments (3) Questions (0)


over 4 years ago Sagegreen

I just discovered this. As a fan of wheat beer, but a novice to bitters, I really look forward to trying this.


over 4 years ago adashofbitters

Thanks, hope you like it!


over 5 years ago lastnightsdinner

This didn't make the cut, but I thought it was a damn fine drink. Perfect for those of us with champagne taste and a beer budget :)