Food & dining

from the bar

The Seelbach is just what the season calls for

Liza Weisstuch for the boston globe

During this first week of December, it always feels like everything is in limbo. The merriment — and pandemonium — of Thanksgiving and Black Friday are a distant memory and the celebration – and bedlam — of the holiday season loom, as does joy and anxiety, respectively. This week calls for a drink that tackles both. First up: calming down. If you’re not the type of person who typically orders whiskey neat, starting now would be a bit melodramatic. Even a small measure of bourbon might do the trick. Then: celebrating. But it’s too premature for festive bubbles. The Seelbach, which originated at the historic eponymous hotel in Louisville (though not centuries ago, as a contrived legend has it), features bourbon and bubbles, bolstered with a dash of sweet orange and a heavy dose of aromatics. It’s a fine formula for bracing yourself during this liminal moment.

THE SEELBACH

(Makes 1 drink)

1 ounce bourbon

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½ ounce Cointreau

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7 dashes Angostura bitters

7 dashes Peychaud’s bitters

Dry Champagne, to top (or any sparkling wine)

Lemon twist, to garnish

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1. In a cocktail shaker over ice, pour all ingredients except bubbles over ice. Stir lightly 10-15 seconds.

2. Strain into a chilled Champagne flute.

3. Top with Champagne or sparkling wine. Garnish with twist.

Adapted from Serious Eats

Liza Weisstuch can be reached at liza.weisstuch@gmail.com. Follow her on Twitter and Instagram @livingtheproof.