Sunday, June 26, 2016


There are several champagne drinks out there involving brandy (or cognac, which I think was the originally intended ingredient), but the Chicago seems to have almost all of the components of the best of them. It's a pretty cocktail and I'm not sure why it is named Chicago except that it's architecture is pretty classical. There's an ornate sugar rim, a half slice of lemon on the glass, and the lines are very early-20th-century modern in a coupe glass.

There's something fussy and old-style about drinking a champagne and cognac drink as a cocktail, something that seems seldom done since the end of World War II. If you have the ingredients, just go with it. It will make you more sophisticated.
  • 2 oz. brandy (Courvoisier VS used)
  • several dashes of triple sec
  • several dashes angostura bitters
  • sugar
  • lemon slice
  • champagne or sparkling wine
Combine brandy, triple sec and bitters in a shaker with ice. Shake and strain into a coup glass or wine goblet with a sugar coated rim. Top with champagne and garnish with lemon slice.

No comments:

Post a Comment

Thanks for your interest in my Jolly Bartender project. I will do my best to respond as quickly as possible to your request or comment. If you would like to contact me about bartending for your event or setting up a home bar, write to me at