The Chicago cocktail is a straightforward brandy-based drink balanced with bitters and a touch of triple sec. It's an elegant aperitif or digestif that requires just three ingredients and no special technique.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide
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Prepare old-fashioned glass by rubbing slice of lemon around rim and then dip in powdered sugar.
Stir ingredients above with ice and strain into prepared glass.
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.
Use a quality brandy or cognac in the $25–50 range. Avoid bottom-shelf options, as the spirit is the star.
Yes. Omit it entirely for a more austere drink, or substitute with a small amount of orange liqueur like Cointreau or Grand Marnier.
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.
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.
A coupe glass or classic cocktail glass (4–5 oz) is traditional, but any small chilled glass works.
