Chanticleer Cocktail

Chanticleer Cocktail image

Serve in

a Coupe glass...
1 fl oz Rutte Dry Gin
fl oz Noilly Prat Extra Dry
½ fl oz Triple sec liqueur
½ fl oz Pasteurised egg white
  • Display recipe in:

How to make:

DRY SHAKE all ingredients (without ice). SHAKE again with ice and fine strain into chilled glass.

Garnish:

Orange zest twist

Comment:

Wonderfully aromatic orange with a complex balance of gin and vermouth.

About:

Recipe adapted from A.S. Crockett's 1935 The Old Waldorf-Astoria Bar Book which originally calls for "orange gin" rather than using an orange liqueur. Crockett handily says of this drink, "Add a Cock's Comb if desired." He also explains that 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.

Buy ingredients

Buy direct from The Whisky Exchange

£37.55
Makes this drink 23.33 times
This ingredient is not currently available for purchase through The Whisky Exchange
Vermouth dry
This ingredient is not currently available for purchase through The Whisky Exchange
Triple sec
This ingredient is not currently available for purchase through The Whisky Exchange
Egg white (pasteurised)

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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