{
  "api": "/cocktails/richard-sealebach/index.json",
  "collection": "cocktails",
  "date": "",
  "description": "",
  "draft": false,
  "fields": {
    "category": "Understanding Rum",
    "coveBookPageNumber": 209,
    "draft": false,
    "garnish": "Lemon twist",
    "glassware": "Champagne flute",
    "ingredients": [
      {
        "amount": 0.5,
        "name": "Pierre Ferrand Dry Curaçao",
        "unit": "oz"
      },
      {
        "amount": 1,
        "name": "R.L. Seale 10 Year rum",
        "unit": "oz"
      },
      {
        "amount": 7,
        "name": "Angostura bitters",
        "unit": "oz"
      },
      {
        "amount": 7,
        "name": "Peychaud's bitters",
        "unit": "oz"
      },
      {
        "amount": 4,
        "name": "chilled champagne",
        "unit": "oz"
      }
    ],
    "instructions": "Combine all the ingredients except the champagne in a mixing glass filled with cracked or cubed ice. Stir and strain into a champagne flute and top with chilled champagne. Add garnish.",
    "isBehindPaywall": false,
    "origin": "Created by Rebecca Cate, inspired by the classic Seelbach cocktail from the Seelbach Hotel",
    "overview": "Named for Richard Seale, distiller and owner of Foursquare Distillery in Barbados.",
    "recipeOrigin": "Smuggler's cove book",
    "title": "Richard Sealebach",
    "weight": 880
  },
  "html": "",
  "id": "cocktails/richard-sealebach",
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  "readingTime": 0,
  "slug": "richard-sealebach",
  "summary": "",
  "title": "Richard Sealebach",
  "url": "/cocktails/richard-sealebach/",
  "weight": 880,
  "wordCount": 0
}