Another new episode of “Best Bars in America” will air tonight on the Esquire Network.
I’ve written about the show before. In short though, the show follows two comedians (Jay Larson and Sean Patton) as they go from city to city checking out the list of “Best Bars In America” as published by Esquire Magazine.
This was my reaction last week when a Boston bartender served the guys a Seelbach Cocktail:
Saaaaaayyyyy whhaaaaaaaattt!? Seelbach!?
One of the things I’m starting to love about this show is that every episode there tends to be some cocktail which was recently on my mind.
I first tasted Peychaud’s Bitters last August when a package I ordered from Buffalo Trace arrived. I immediately began making Sazeracs for myself at the bar, but in recent months I stumbled upon the Seelbach Cocktail and the Vieux Carre.
Now, I love the area in which I live. In fact, part of this blog’s focus is to celebrate Western New York. That being said, the only way I ever get to taste any “Classic Cocktails” is by making them for myself.
In the last year or two I’ve really been educating myself on old drinks and the new methods which have sprung up around the classic cocktails revival. So, of course, my research is going to overlap with what people are doing in bigger cities.
It’s no surprise then that a show like “Best Bars” would feature a “Jungle Bird” or a “Seelbach.” Still, I’m just happy to see it. As I said, I’ve only ever gotten to taste these cocktails when I’ve made them for myself, so it’s educational to watch as another bartender constructs them and talks about them.
Here’s the Imbibe recipe:
•1 oz. bourbon
•1/2 oz. Cointreau
•7 dashes Angostura bitters
•7 dashes Peychaud’s bitters
Stir ingredients briefly over ice, strain into a chilled champagne flute, top with Champagne and garnish with a lemon twist.
Here’s the cocktail as they served it at Drink in Boston last episode:
Oh, and I can’t believe I haven’t yet mentioned: 14 dashes of bitters.
New episode tonight on the Esquire Network. I’m not sure of the city, so if you know… Leave me a comment.