The Seelbach was named for the Seelbach Hotel in Louisville, Kentucky, where it was born in 1917. The talented Adam Seger, then the Seelbach's restaurant director, discovered the recipe (last served before Prohibition, and subsequently lost) in 1995. 
Here is a reinterpretation at the Cloakroom Bar:

1oz Buffalo trace experimental
1/2oz Curacao
7 dashes Angostura
7 dashes Peychauds
Topped with Ruinart, first established House of Champagne, since 1729.