Chicago Cocktail

Pro tips

• Chill the glass in the freezer for 10 minutes before assembly to keep the cocktail cold longer
• Add champagne last and gently to preserve carbonation and prevent overflow
• Use fresh apricot nectar rather than syrup for better flavor balance
• Pour bitters and curaçao slowly to ensure even distribution before topping with champagne

Substitutions

• Old Mr. Boston Apricot Nectar → other apricot nectar brands or apricot brandy (adjust ratio to taste)
• Champagne → prosecco or cava (more budget-friendly, drier varieties preferred)
• Orange curaçao → triple sec or Cointreau (slightly different flavor profile but similar function)

Storage & make-ahead

Mix the base ingredients in advance and refrigerate up to 24 hours; add champagne only at service time.

Equipment

cocktail glass · jigger or measuring spoon · bar spoon

What type of champagne works best for a Chicago Cocktail?

Dry or extra-dry champagne balances the sweetness of the apricot nectar and curaçao. Avoid demi-sec varieties which would make the drink overly sweet.

Can I make this cocktail ahead of time?

Prepare the base (apricot nectar, bitters, curaçao) in advance, but add champagne only when serving to preserve carbonation.

How do I sugar-rim the glass?

Wet the rim with a damp cloth or citrus juice, then dip it into fine sugar. Tap off excess before pouring the drink.

What can I substitute for Old Mr. Boston Apricot Nectar?

Use any quality apricot nectar or apricot brandy (adjust the ratio slightly). Fresh apricot puree mixed with a splash of brandy also works.

Is this cocktail served cold?

Yes. Chill your glass beforehand and use chilled apricot nectar and champagne for the best flavor and presentation.