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Chancellor
Complex and sophisticated, scotch whisky-based with rich and dry vinous notes. Classically, the Chancelor is made with dry vermouth, but even with a...
24th November 2024 at 01:19
Tried again on another cool November evening. Used all dry vermouth and did add the chocolate bitters. Very nice a dry.
19th September 2024 at 13:58
Definitely on the dry side, though well balanced. I’ll be interested to try sweet vermouth only. Was great w monkey shoulder and a 12 year old tawny port, grant burge Galway pipe, which is wonderfully rich. Vermouth as spec and bitter truth Creole bitters. Recommended, especially for drier palates.
9th January 2024 at 20:11
Endulged a bit and made this with Glendronach 15 revival, Kopke Colheita 1979 and a dutch Vermouth called willem’s Wermoed that has notes of citrus, sage, and tarragon.
It was amazing.
It was amazing.
16th December 2023 at 01:15
We found it a bit flat and tried a dash of chocolate bitters…it was great!
31st March 2024 at 02:29
What a difference a dash makes! I added a dash of chocolate bitters about 1/4 in to the drink and it added a much richer/fuller flavor. If I come back to this one, I will definitely include a dash of Peychaud's and a dash of chocolate bitters. A nice after dinner drink.
28th November 2022 at 01:43
Perfect aperitif for a cold (San Diego, CA standards) late November evening. Complex flavours and not too sweet or smoky. Exactly what was needed after decorating the house of Christmas. Would be a great aperitif any time of year.
30th March 2022 at 18:10
I like to drink with the seasons. In an early Spring cold snap, this was dry and complex and filled an aperitif 'need' without the common tools of citrus or (red) bitterness.
white colheita 2003 and willem’s wermoed vermouth, muddled bloodorange peel in the mixing glass. Really enjoyed it :)