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Chicago

Champagne · Christmas and Thanksgiving · Classic/vintage

4.0 22 ratings

Favorite

Ingredients

3/4 oz Cognac (brandy)
1/6 oz Orange Curaçao
1/12 oz Sugar syrup 'rich' (2:1)
1 dash Aromatic bitters
5 oz Brut sparkling wine

How to make

Serve in a flute glass

Prepare

  1. 1 Select and pre-chill a FLUTE GLASS.
  2. 2 RIM glass with sugar (moisten the outside edge with orange juice and dip into sugar).

Method

  1. 3 STIR first 4 ingredients with ice.
  2. 4 STRAIN into chilled glass.
  3. 5 TOP with sparkling wine.

Garnish

  1. 6 No additional garnish. (The preprepared rim is garnish enough.)

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Flavour profile

12.7% alc./vol. · 1.6 standard drinks · 173 calories

History

A sugar-crusted rim replaces the sugar cube in the Champagne Cocktail, with orange liqueur adding extra interest.

The Chicago Cocktail first appeared in Robert Vermeire's 1922 book Cocktails How to Mix Them, and is also featured in Harry Craddock's 1930 The Savoy Cocktail Book. A Chicago Cocktail is also listed in the 1935 first edition of Old Mr. Boston Bartender's Guide. Referred to as "Fancy Brandy Cocktail," the Chicago Cocktail is a basic Brandy Cocktail topped with a small amount of Champagne, and garnished with a squeezed lemon peel dropped into the glass. Before straining the mixture into the cocktail glass, the outer rim of the glass should be moistened with lemon juice and then dipped into powdered sugar. CHICAGO COCKTAIL. 1 Dash Angostura Bitters. 1 Dash Curaçao. 2/3 Brandy. Shake well and strain into cocktail glass. Frost edge of glass with castor sugar and fill with Champagne. CHICAGO COCKTAIL. 2 oz. Old Mr. Boston Five Star Brandy 1 Dash Bitters ¼ Teaspoon Curacao Stir well with cracked ice and strain into 3 oz. cocktail glass. Frost glass by rubbing slice of lemon around rim and then dip in powdered sugar.