Serve in aCoupe glass
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.
Clean, crisp, and fresh - gin-laced orange zesty citrus with herbal vermouth mellowed by smoothing egg white.
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.
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.
There are approximately 164 calories in one serving of Chanticleer Cocktail.