Chicago Cocktail

Pro tips

• Measure precisely: 2 oz brandy, 1/4 tsp curaçao, and 1 dash bitters are small amounts that matter in balance.
• Use quality bitters; a single dash is potent and flavors the entire drink.
• Chill your glass before serving to keep the drink cold longer.
• Stir gently with ice to chill without over-dilution, then strain into a coupe or serve up in a rocks glass.

Substitutions

• Old Mr. Boston California Brandy → any domestic or imported brandy (adjust sweetness preference)
• Curaçao → Triple Sec or Cointreau (drier, less sweetness)
• Standard bitters → orange or chocolate bitters (shifts flavor profile)

Storage & make-ahead

Cocktails are best consumed immediately after preparation. Store opened bottles of brandy, curaçao, and bitters in a cool, dark place.

Equipment

jigger or measuring spoon · cocktail stirring glass or mixing glass · bar spoon · coupe glass or rocks glass

What type of brandy works best for a Chicago Cocktail?

California brandy or any domestic brandy works well. The original calls for Old Mr. Boston California Brandy, which offers a smooth, approachable base.

Can I substitute the curaçao in this cocktail?

Yes. Triple sec, Cointreau, or Grand Marnier can replace curaçao, though each will shift the flavor slightly. Curaçao is the traditional choice.

Should I serve the Chicago Cocktail chilled?

Yes. Serve it chilled, either straight up in a coupe glass or over ice in a rocks glass, depending on your preference.

How many dashes of bitters should I use?

The recipe calls for one dash. Start with one and taste; add more if you prefer a more pronounced bitter note.

Is this cocktail similar to an Old Fashioned?

Similar in spirit—both are simple, booze-forward drinks—but the Chicago uses brandy instead of whiskey and includes curaçao, making it lighter and slightly sweeter.