Chicago Cocktail

Pro tips

• Use fresh bitters and quality cognac; the recipe's brevity means every ingredient matters.
• Stir with ice for 15–20 seconds to chill and slightly dilute, which opens the brandy's flavors.
• Serve in a chilled coupe or cocktail glass to preserve the chill and aromatics.

Substitutions

• Brandy → Cognac or armagnac (higher quality alternative)
• Triple Sec → Curaçao or Cointreau (richer citrus profile)
• Angostura bitters → Peychaud's bitters (spicier, licorice notes)

Storage & make-ahead

Prepare ahead by mixing ingredients in a bottle; refrigerate and serve chilled with fresh ice just before drinking.

Equipment

cocktail shaker or mixing glass · jigger · bar spoon

What type of brandy works best for a Chicago cocktail?

Use a quality cognac or VS brandy. Avoid overly young or harsh spirits; the drink's simplicity demands good base spirits.

Should a Chicago cocktail be served chilled or at room temperature?

Serve it chilled. Stir with ice to chill thoroughly, then strain into a cocktail glass. Some prefer it neat or on the rocks.

Can I make a large batch of Chicago cocktails ahead?

Mix the ingredients in advance and refrigerate, but add ice and stir just before serving to avoid over-dilution.

What's the difference between this and similar brandy cocktails?

The Chicago's defining trait is the minimal recipe—just three ingredients—making it a test of ingredient quality rather than complexity.

Is there a non-alcoholic version?

No direct substitute preserves the character, but you could use apple juice with bitters and orange extract for a mocktail approximation.