It is New Year’s Eve, and I am in in Portland, Oregon with my mother. At first glance this might not appear to be the most exciting way to spend the holiday, do not be too quick to judge. Tracy can get down with the best of them. In fact, she gets more attention at the bar than I do (which at the end of the day is not saying much.)
And let me tell you, we took Portland by storm! We wined and dined, and before we knew it…. it was 9 pm! And we found ourselves at home, in our pjs, and on the couch where we belong.
But what to drink?
You should know that I am a whiskey woman, a bourbon babe with a rye sense of humor. But it is New Year’s Eve, and that calls for bubbly.
Unwilling to leave my best girl home on a Saturday night (read whiskey), a compromise was in order. The Seelbach Cocktail originated in 1917 and is named for the hotel in Louisville, Kentucky. This is a WWI era cocktail, and the perfect marriage of bourbon and bubbles. French American friendship at its finest!
The Seelbach feels like a fitting cocktail to ring in the new year, because it contains a bit of the old with a splash of the new. It is tempting to treat the new year like a clean slate, to start fresh, and leave the old behind. But I hesitate to write off the past, regardless of the pain it contains.
Pain, poor choices, and failure are inseparable from my life’s testament to God’s loving care. I would be a poorer woman if I forsake the stories of redemption, forgiveness, and healing.
But I love what God says in Isaiah 43, “Look, I am about to do something new, even now it is coming. Do you not see it?”
So on this New Year’s Eve, I am reflective- on all the good accomplished by God. And I am expectant- for all the good yet to come, and the glory yet to be revealed.
The Seelbach Cocktail Recipe
1 oz Bourbon
½ oz Cointreau
3 dashes Angostura Bitters
5 Dashes Peychaud’s Bitters
2 oz Champagne (or bubbly of your choosing)
Orange twist for garnish
Combine bourbon, cointreau, and bitters in a mixing glass with ice. Strain into a chilled champagne flute, and top with champagne. Garnish with an orange twist.