Name: Chevalier
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Cognac (brandy); 15 ml Triple sec; 22.5 ml Lemon juice; 5 ml Sugar syrup (2:1); 5 ml Chilled water; 2 dash Aromatic bitters; 2 drop Saline solution 4:1

Chevalier
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Glass:

Photographed in an Urban Bar Plain Retro Coupette 15cl

Ingredients:
1 ¹⁄₂ oz	Cognac (brandy)
¹⁄₂ oz	Cointreau triple sec liqueur
³⁄₄ oz	Lemon juice (freshly squeezed)
¹⁄₆ oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
¹⁄₆ oz	Chilled water omit if using wet ice
2 dash	Angostura Aromatic Bitters
2 drop	Saline solution (20g sea salt to 80g water) or merest pinch of s optional

Read about cocktail measures and measuring

Prepare:

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

How to make:

SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish:

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

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Aromatic bitters add their distinctive flavour to a classic Sidecar.

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History:

Hayman Gale & Gerald F. Marco's 1937 book The How and When.

Chevalier Cocktail
⅓ jigger Brandy
1 dash Angostura
1 dash Cointreau
⅓ jigger Lemon Juice
2 spoons Sugar Syrup
Shake well
Strain into Cocktail Glass
Hayman Gale & Gerald F. Marco, The How and When, 1937

Nutrition:

One serving of Chevalier contains 154 calories

Alcohol content:

1.3 standard drinks
19.17% alc./vol. (38.34° proof)
17.9 grams of pure alcohol

More Classic/vintage cocktails
More Sours (citrus) cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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