Chancellor
-
Chancellor
Serve in a Coupe glass
| 1 1⁄2 oz | Blended Scotch whisky |
| 1 oz | Cockburn's Tawny Eyes Port |
| 1⁄4 oz | Strucchi Dry Vermouth |
| 1⁄4 oz | Strucchi Bianco Vermouth |
| 1 dash | Peychaud's or other Creole-style bitters |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of orange zest twist.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
- EXPRESS orange zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
- Tawny port, Dry vermouth, Bianco/blanc/blanco vermouth - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Complex and sophisticated, scotch whisky-based with rich and dry vinous notes.
Classically, the Chancelor is made with dry vermouth, but even with a rich ruby port, this tends to produce a cocktail that's too dry. I favour a more complex tawny port, and previously, I added 2.5ml of sugar to balance it. Now, instead of sugar, I split the vermouth between dry and bianco vermouths. I also like the above recipe but with the vermouth split three ways: 5ml (1 barspoon) each of dry vermouth, bianco vermouth and rosso vermouth.
Others use only rosso vermouth instead of dry vermouth, which adds much-needed sweetness as well as body and colour. Some also use aromatic bitters, but I like to honour the style of bitters specified by Stanley M. Jones in his 1977 Jones' Complete Barguide.
Variant:
History:
The Chancellor cocktail most likely originated in London and is named in the "Supplementary List" of cocktails that "space forbids giving the recipes" in William James "Billy" Tarling's 1937 Café Royal Bar Book.
The Chancellor also appears in Stanley M. Jones' 1977 Jones' Complete Barguide.
CHANCELLOR COCKTAIL
Stanley M. Jones, 1977
Cocktail Glass Stir
1-3/4 oz Scotch
1/2 oz dry vermouth
1/2 oz port
1 dash Peychaud's bitters
Nutrition:
One serving of Chancellor contains 167 calories
Alcohol content:
- 1.5 standard drinks
- 22.98% alc./vol. (22.98° proof)
- 20.8 grams of pure alcohol
- More After dinner/digestif cocktails
- More Aperitivo/aperitif cocktails
- More Classic/vintage 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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white colheita 2003 and willem’s wermoed vermouth, muddled bloodorange peel in the mixing glass. Really enjoyed it :)
It was amazing.