Long before I ever dreamed of plunging into the world of heavily bittered cocktails, and having my mind and taste buds thoroughly challenged to boot, there was the Seelbach. I guess it has been inevitable since that day when Tracy and I sauntered into Vessel shortly after it first opened, now years ago, and I watched as the waitress placed before me a glass of bubbling dark pink goodness. I was hooked, and we have been making Seelbachs ever since. It is a house favorite, as we always have the ingredients on hand, except for the bubbly. Usually Seelbachs get trotted out when there is an open bottle of champagne in the house that needs to be polished off. I also enjoy introducing it to people who like champagne cocktails. Bubbles make everything so festive and fun, but the bitters add a dimension, and albeit a seriousness, that most people don't expect. It can be an eye-opener, and I don't mean in a corpse reviver mode, though it would work that way too.
Twelve Mile Limit
2 years ago