Chicago

Difford's Guide
User Rating (1 rating)

Serve in a

Flute glass

Garnish:

Orange juice and caster sugar rim

How to make:

STIR first 3 ingredients with ice and fine strain into chilled glass. TOP with sparkling wine.

2/3 fl oz Rémy Martin 1738 Cognac
1/12 fl oz Orange Curaçao liqueur
1 dash Angostura Aromatic Bitters
3 fl oz Brut champagne or sparkling wine
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Review:

A sugar-crusted rim replaces the sugar cube in the classic Champagne Cocktail with extra interest thanks to a splash of orange liqueur.

Variant:

Brandy Crusta

History:

Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.

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.

Harry Craddock, 1930

Nutrition:

One serving of Chicago contains 112 calories.

Alcohol content:

  • 1.2 standard drinks
  • 14.98% alc./vol. (29.96° proof)
  • 16.9 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
Difford's Guide
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