Chicago Cocktail

A brandy classic that dresses up for the occasion: a measure of brandy laced with a dash of curaçao and a dash of Angostura, shaken cold and lengthened with Champagne in a sugar-frosted coupe. Codified in Harry Craddock's 1930 Savoy Cocktail Book and recorded in John Drury's 1931 Dining in Chicago, it carries the city's name though its true birthplace remains unknown — it turned up everywhere from the American Bar in Nice to London's Embassy Club. Rich, faintly bitter, and quietly celebratory.

ClassicSpirit-ForwardAfter Dinner

Ingredients

  • 2 ozBrandy
  • 1 dashCuraçao
  • 1 dashAngostura Bitters
  • 2 ozChampagne(chilled, to top)

Garnish: Sugar Rim, Lemon Wheel

Preparation

shaken · Coupe · None

  1. 1.

    rinse

    Frost the rim of a chilled coupe with caster sugar (optional).

  2. 2.

    add

    Combine brandy, a dash of curaçao, and a dash of Angostura bitters in a shaker with ice.

  3. 3.

    shake

    Shake well until chilled.

  4. 4.

    strain

    Strain into the prepared chilled coupe.

  5. 5.

    top

    Fill with chilled Champagne.

  6. 6.

    garnish

    Garnish with a lemon wheel (optional).

Flavor Profile

fizz
39%
fruity
35%
dilution
32%
body
22%
sweet
21%
sour
13%
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