Chicago Cocktail

Pro tips

• Chill your glass in the freezer for 10 minutes before serving to keep the drink cold longer without diluting it.
• Stir the drink with ice for 10–15 seconds to chill and slightly dilute it; straining removes the ice cleanly.
• Use aromatic bitters (Angostura is standard) for depth; chocolate or orange bitters can add variation.
• Pour brandy first, then triple sec, then bitters, to layer flavors and control sweetness.

Substitutions

• Brandy → Cognac or armagnac (higher quality, more complex)
• Triple Sec → Cointreau or Grand Marnier (richer orange flavor)
• Bitters → Orange or chocolate bitters (changes the profile slightly)

Storage & make-ahead

Cocktails are best served fresh. Pre-batched Chicago cocktails can be stored in a sealed bottle in the refrigerator for up to 2 days before serving.

What type of brandy works best for a Chicago cocktail?

Use a quality brandy or cognac in the $25–50 range. Avoid bottom-shelf options, as the spirit is the star.

Can I make a Chicago cocktail without triple sec?

Yes. Omit it entirely for a more austere drink, or substitute with a small amount of orange liqueur like Cointreau or Grand Marnier.

Should a Chicago cocktail be served straight up or on the rocks?

Tradition calls for it straight up (chilled, no ice), served in a coupe or cocktail glass. You can serve it over ice if you prefer.

How do I measure a dash of bitters accurately?

Use a dash bottle or a regular bottle with a dasher top—aim for 2–3 drops. One dash typically equals about 1/8 teaspoon.

What glassware should I use?

A coupe glass or classic cocktail glass (4–5 oz) is traditional, but any small chilled glass works.