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Chanticleer

Name: Chanticleer
Total time: 4 min
Cuisine: Cocktail
Ingredients: 30 ml Gin; 45 ml Dry vermouth; 15 ml Orange Curaçao; 15 ml Egg white (pasteurised)

Difford’s Guide

Discerning Drinkers (60)

Measurements in:

Serves:

Keep screen awake

Ingredients
1 fl oz	Hayman's London Dry Gin
1 ¹⁄₂ fl oz	Strucchi Dry Vermouth
¹⁄₂ fl oz	Ferrand Dry Curaçao liqueur
¹⁄₂ fl oz	Egg white (pasteurised) or 3 dash Fee Brothers Fee Foam cocktail foamer

How to make

Glassware

Serve in a Coupe glass

Prepare

Select and pre-chill a COUPE GLASS.
Prepare garnish of orange zest twist.

Method

SHAKE all ingredients with ice and strain back into shaker.
DRY SHAKE (without ice).
FINE STRAIN into chilled glass.

Garnish

EXPRESS orange zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Chanticleer contains 176 calories

Alcohol content:

1.5 standard drinks
18.53% alc./vol. (37.06° proof)
20.9 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Dry vermouth — Sulphur Dioxide/Sulphites
Egg white (pasteurised) — Eggs

History

Recipe adapted from Albert Stevens Crockett's 1935 The Old Waldorf-Astoria Bar Book which originally calls for "orange gin" rather than an orange liqueur. Crockett says the drink "celebrated the local opening of Edmond Rostand's Chanticler".

Edmond Rostand was a French poet and dramatist, best known for his play Cyrano de Bergerac. First released in 1910, Chantecler (correct spelling) is a story where the characters are based on barnyard animals, and whose eponymous protagonist is a rooster who believes that his song makes the sun rise.

By all accounts, the cocktail is rather better than the play. Incidentally, the Chantecler is actually a breed of chicken developed in the early 20th century by Brother Wilfred Chantelain, a Trappist monk at the Abbey of Notre-Dame du Lac in Canada.

CHANTICLEER
One-half Orange Gin
One-half French Vermouth
White of oner Egg
Add a Cock's Comb if desired)
Celebrated the local opening of Edmond Rostand's Chanticler.
Albert Stevens Crockett, 1935

More cocktails by Albert Stevens Crockett

Review

Clean, crisp, and fresh - gin-laced orange zesty citrus with herbal vermouth mellowed by smoothing egg white.

Variations/similar cocktails

Another version of the Chanticleer calls for 60ml Gin, 30ml Lemon juice, 15ml Raspberry syrup, and egg white, dry shaken and strained into an ice-fille old-fashioned glass.

Hayman's London Dry Gin 750ml - makes 25 cocktails
$33.99 $1.36 per cocktail Hayman's London Dry Gin image

Ferrand Dry Curacao 750ml - makes 50 cocktails
$34.99 $0.70 per cocktail Ferrand Dry Curacao image

$2.06 per cocktail*

Makes a minimum of 25 cocktails.
Shipping and applicable tax calculated at checkout.

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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

Comments & Discussion

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Josh Harpoon 29w

Looks good, smells good and has a good taste. A smooth orange dry gin, I like it.

Donna Inch Premium Member 1y

Nice orange scent, though first sip was underwhelming this one grew on me - subtle, slightly sweet with increasing orange flavour (used Ms Betters foamer substitute).

peb kack 4y

Oofta do not use dry curaçao- salvaged with 1/2tsp frozen oj concentrate and 2-3 drops orange bitters. Ruined color and sophistication but much more drinkable.

View 3 comments and discussion