Chicago Cocktail
Brandy, a sugar-and-bitters rim, and a champagne float — a decadent 1800s classic that deserves a revival.
Served in a Coupe glass · Garnish: Lemon twist, sugar rim · Difficulty: medium
Ingredients
- 2 oz Brandy
- 1 dash Triple Sec
- 1 dash Angostura Bitters
- 2 oz Champagne
Instructions
- Rim a coupe glass with sugar (rub lemon juice around edge, then dip in sugar).
- Combine brandy, triple sec, and bitters in a mixing glass with ice.
- Stir until cold and strain into the sugared coupe.
- Top with cold Champagne.
- Garnish with a lemon twist.