Chicago Cocktail
Cognac, curaçao, and bitters meet a restrained Champagne top beneath a sugar-crusted rim, placing this 1922 drink between the Champagne Cocktail and Brandy Crusta.
- Glassware
- Coupe glass
- Strength
- 29% ABVBefore dilution
- Garnish
-
- Sugar rim Coat the outside edge of the entire citrus-moistened rim in finely crushed white sugar.
- Lemon twist Express the peel oils over the drink and drop the twist into the glass.
Ingredients
- Cognac 45 ml
- Orange curaçao 7.5 ml Use a dry orange curaçao.
- Angostura bitters 2 dashes
- Champagne 30 ml Use a dry brut Champagne and add it only after straining.
Preparation
- Moisten the outside of the entire rim of a chilled coupe with lemon and coat it in finely crushed white sugar.
- Stir the Cognac, curaçao, and bitters with cubed ice until thoroughly chilled and diluted.
- Strain into the prepared coupe and top gently with the Champagne.
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