Chanticleer Cocktail

Serve in a

Garnish:

Orange zest twist

How to make:

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

Hazardous ingredients

Pasteurised egg white is potentially hazardous to those with allergy or intolerance.

Review:

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

Variant:

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.

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

Nutrition:

One serving of Chanticleer Cocktail contains 164 calories.

Alcohol content:

• 1.5 standard drinks
• 20.32% alc./vol. (40.64° proof)
• 21.3 grams of pure alcohol