A sugared rim, a base of warm brandy and orange, and a crown of cold bubbles. The first sip is sweet at the lip, then dry and spicy on the tongue.
1½ oz
brandye.g. Asbach · Torres · Metaxa · Rémy Martin · Hennessy
¼ oz
orange curaçaoe.g. Pierre Ferrand · Bols · Marie Brizard · Senior Curaçao of Curaçao
1 dash
Angostura bittersBuy on Amazon →
2½ oz
champagne or another dry sparkling winee.g. Moët & Chandon · Veuve Clicquot · Taittinger · Laurent-Perrier · Pommery
1 tsp
sugar for the rim
1 wedge
lemon for the rim
Garnish: Sugar rim and lemon twist · Ice: Served up, no ice
Chicago Cocktail
Dry and lively with warm brandy, a hint of orange and spice, and sweetness from the sugared rim. Medium strength.
The Chicago Cocktail is an old brandy drink that appears in several classic bar books, including Harry Craddock's Savoy Cocktail Book of 1930. The idea is simple: brandy seasoned with curaçao and aromatic bitters, served in a glass frosted with sugar. Some versions stop there, others top the drink with champagne, which is the style given here.
Despite the name, nothing ties the drink reliably to the city of Chicago, and its creator is unknown. It belongs to the family of sparkling brandy drinks that includes the Champagne Cocktail and the Brandy Crusta, with which it shares the sugared rim. It is an easy aperitif for anyone who likes a French 75 but prefers the warmth of brandy to gin and lemon.
Brandy, a dash of curaçao or triple sec and Angostura bitters, topped with champagne in a sugar-rimmed glass.
Yes, but choose a dry (brut) style. A drier traditional method wine tastes closer to the original.
No. The base is stirred with ice and strained, then topped with chilled wine and served straight up.
The perfect sound
Sparkling nights in the Windy City.
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