|Primary alcohol by volume|
|Served||On the rocks; poured over ice|
|Standard garnish||Lemon slice|
|Standard drinkware||Old Fashioned glass|
|Ingredients as listed at CocktailDB|
|Preparation||Shake or stir with ice.|
|"Chicago Cocktail". CocktailDB. Archived from the original on September 9, 2015.|
The Chicago Cocktail is a brandy-based mixed drink probably named for the city of Chicago, Illinois. It has been documented in numerous cocktail manuals dating back to the 19th century. Chicago restaurant critic John Drury included it in his 1931 guide Dining in Chicago, noting that it had been served at the American Bar in Nice and the Embassy Club in London. Whether it originated in Chicago is unknown.
Recipes call for brandy; orange-flavored liqueur, such as curacao or triple sec; and bitters, stirred or shaken with ice, which may or may not be strained out afterward. In many versions of the drink, it is topped off with champagne or white wine. Some versions call for sugaring the rim of the glass. It can be served on the rocks in a double old-fashioned glass or, especially in the champagne variation, straight up in a champagne coupe or flute or a cocktail glass.
- "Chicago Cocktail - Drink of the Week". Archived from the original on 5 October 2009. Retrieved 10 February 2012.
- Swanson, Stevenson (July 12, 2006). "Raise your glass to toast the cocktail: Museums salute 200 years of the mixed drink". Chicago Tribune. Chicago Tribune.
- Drury, John (1931). Dining in Chicago. New York: John Day Company. OCLC 245532629. The book's publication during Prohibition explains why no U.S. bars are mentioned.
- Zeldes, Leah A. (July 31, 2009). "What do you get when you order a 'Chicago cocktail'?". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved Aug 6, 2009.
- Recipe in Imbibe Magazine
- Craddock, Harry (1930). The Savoy Cocktail Book.
- Stevens, Trey (Feb. 1, 2006). "Drink & Pickup Line Of The Week". AskMen.com
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