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.
| 1 fl oz | Rutte Dry Gin |
| 1 1/2 fl oz | Noilly Prat Extra Dry |
| 1/2 fl oz | Orange Curaçao liqueur |
| 1/2 fl oz | Pasteurised egg white |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
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 A.S. 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.
Nutrition:
There are approximately 164 calories in one serving of Chanticleer Cocktail.
Join the Discussion
... comment(s) for Chanticleer Cocktail
You must log in to your account to make a comment.