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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
- 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
- In a mixing glass, combine rye, Grand Marnier, and both bitters.
- Add ice and stir well with a bar spoon (I generally give it about 50 turns).
- Strain into a champagne flute, and top with beer. Add garnish.
- This recipe was entered in the contest for Best Beer Cocktail