You have something special to celebrate but can’t decide between raising a glass of whiskey or champagne. Good news, you can have it all… and as the saying doesn’t go, all at once. Cue the Seelbach. A traditional recipe for the Seelbach is made with Bourbon, Champagne, Cointreau and heavy amounts of Peychaud’s and Angostura bitters. However, this version, is definitely different.
Made with a smooth scotch and (rose) champagne the added elements of Campari, cherry bitters and cherry cotton candy give this cocktail an added complexity, colour and all-out “wow factor”. Perfect for brunch or an evening cocktail hour, this versatile, pink wonder will surprise and delight your guests all day long.
As a nod to the original Seelbach and to satiate our love of portmanteaus, we have entitled this cocktail the Campbach.
1.5 oz. of scotch
0.25 oz. of campari
3 oz. of rose champagne
4 dashes cherry bitters
cherry cotton candy (or 1 oz. simple syrup/1 sugar cube)
Fill a cocktail shaker with ice. Add in scotch, campari, and bitters. Shake mixture for 15 seconds then add champagne. In a coupe glass add a puff of cotton candy. If you’re hosting company bring the cocktail shaker table side and pour over cotton candy in front of guests. Offer stir sticks to guests and garnish with a fresh flower (edible ones are even better!).
In terms of scotch recommendations, I’d stick to something light and smooth for this. Glenmorangie or Auchentoshan would do wonders.
Don’t have cotton candy? No problem, just substitute it for a sugar cube or ounce of simple syrup. If this is the case, add sugar or simple syrup to cocktail shaker with other ingredients.
PS – Photos by Angela Grayce Designs