Comments on: The rare Seelbach sighted at Chez Henri http://drinkboston.com/2006/06/10/the-rare-seelbach-sighted-at-chez-henri/ Bars, bartenders and imbibing in Beantown. Sat, 22 Nov 2008 12:18:31 +0000 http://wordpress.org/?v=2.3.3 By: Andre Terreault http://drinkboston.com/2006/06/10/the-rare-seelbach-sighted-at-chez-henri/#comment-5181 Andre Terreault Mon, 29 Oct 2007 18:35:20 +0000 http://drinkboston.com/2006/06/10/the-rare-seelbach-sighted-at-chez-henri/#comment-5181 I had one just this past week, at the suggestion of a co-worker ... a Seelbach from Louisville ... Unfortunately, it was however lacking the Peychaud’s bitters as the bar did not have them, and did not know the recipe, they made form a book). The results was less than stellar, very very bitter tasting. (to make things worse, we tried after dessert.) I had one just this past week, at the suggestion of a co-worker … a Seelbach from Louisville …

Unfortunately, it was however lacking the Peychaud’s bitters as the bar did not have them, and did not know the recipe, they made form a book).

The results was less than stellar, very very bitter tasting. (to make things worse, we tried after dessert.)

]]> By: Walt http://drinkboston.com/2006/06/10/the-rare-seelbach-sighted-at-chez-henri/#comment-4312 Walt Tue, 28 Aug 2007 16:27:07 +0000 http://drinkboston.com/2006/06/10/the-rare-seelbach-sighted-at-chez-henri/#comment-4312 Thanks, Lauren. Sounds good. We will give it another shot. Thanks, Lauren. Sounds good. We will give it another shot.

]]> By: ljclark http://drinkboston.com/2006/06/10/the-rare-seelbach-sighted-at-chez-henri/#comment-4298 ljclark Mon, 27 Aug 2007 14:24:04 +0000 http://drinkboston.com/2006/06/10/the-rare-seelbach-sighted-at-chez-henri/#comment-4298 Walt, you are correct. The recipe as cited makes a drink that isn't cold enough. When I make Seelbachs, I stir all the ingredients minus the champagne over ice for, oh, 10 seconds. This doesn't water them down too much and makes a really pleasant drink. Make sure your champagne is nice and cold, too. I'll amend this recipe with this recommendation. Walt, you are correct. The recipe as cited makes a drink that isn’t cold enough. When I make Seelbachs, I stir all the ingredients minus the champagne over ice for, oh, 10 seconds. This doesn’t water them down too much and makes a really pleasant drink. Make sure your champagne is nice and cold, too. I’ll amend this recipe with this recommendation.

]]> By: Walt http://drinkboston.com/2006/06/10/the-rare-seelbach-sighted-at-chez-henri/#comment-4282 Walt Sat, 25 Aug 2007 18:00:37 +0000 http://drinkboston.com/2006/06/10/the-rare-seelbach-sighted-at-chez-henri/#comment-4282 I made one last night which my boss and I sampled. It was delicious but not cold enough since the bourbon, cointreau, and bitters were at room temperature. I could try stirring those ingredients with ice before straining the solution into the flute and then adding the sparkling wine, but there's going to be some dilution. I made one last night which my boss and I sampled. It was delicious but not cold enough since the bourbon, cointreau, and bitters were at room temperature. I could try stirring those ingredients with ice before straining the solution into the flute and then adding the sparkling wine, but there’s going to be some dilution.

]]>