Chicago Cocktail
Brandy, orange liqueur and bitters topped with Champagne, in a sugar-rimmed glass. An 1890s cocktail.
Stirred · Champagne flute · Medium · about 3 minutes · about 21% ABV
Ingredients
- 45 ml Cognac
- 7.5 ml Triple sec / Cointreau
- 1 dash Angostura bitters
- 60 ml Champagne or sparkling wine
- Lemon twist (garnish)
Method
- Sugar the rim
- Chill the glass
- Pour 45 ml cognac into the mixing glass
- Pour 7.5 ml Triple sec / Cointreau into the mixing glass
- Add 1 dash of Angostura bitters
- Add ice
- Stir
- Strain
- Top with 60 ml champagne or sparkling wine
- Garnish
Tip
Stir the base, then top with Champagne.
About the Chicago Cocktail
The sparkling family. Champagne cocktails go back to Jerry Thomas's 1862 book, where a sugar cube and bitters were dropped into a glass of sparkling wine. The French 75, the Kir Royale and the Bellini, created in Venice in the 1940s, made sparkling drinks the symbol of celebration.
Chicago Cocktail FAQ
What's in a Chicago Cocktail?
45 ml cognac, 7.5 ml triple sec / cointreau, 1 dash angostura bitters, 60 ml champagne or sparkling wine, garnished with lemon twist.
How strong is a Chicago Cocktail?
About 21% ABV once mixed with ice, which is 2.3 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Chicago Cocktail?
Stir it. It is made only of spirits and wines, so stirring keeps it clear and silky. Shaking would make it cloudy and frothy.
What glass do you serve a Chicago Cocktail in?
A champagne flute, about 180 ml. Chill the glass first and serve without ice. No champagne flute? Use a small wine glass.
