Author Notes: I was looking for a refreshing summer drink and was playing around with the Seelbach, which is a kind of Champagne cocktail, and the Seelbock, a variant made with beer. The flavors were hard to balance until I thought to use ginger beer as the bubbly ingredient rather than beer or Champagne. The liquor gives it a little heft and kick while the ginger beer keeps it light and fizzy. The ginger-citrus combo is a great poolside summer taste. It's easily made for one, or for a crowd. - ProfPessimist
- 1/2 ounce bourbon or rye
- 1/2 ounce Grand Marnier
- 1 dash Angostura bitters
- 1 dash lemon bitters
- 1 dash orange bitters
- 2 ounces Reed's Extra Ginger Brew or other ginger beer or ginger ale (chilled)
- 1 orange twist (optional)
- Mix all the ingredients except the ginger beer in an ice-filled shaker or tall glass. Swirl briefly to chill and strain into a Champagne flute.
- Top off with the chilled ginger beer (as cold as possible!). Note that ginger beers vary in strength; Reed's is very intense, so 2 ounces is plenty. With a weaker ginger beer or ginger ale, you might want 3 or 4 ounces.
- Garnish with an orange twist and serve.
- This recipe is a Community Pick!