Much like the abdication of Emperor Charles V, the Chauncey Cocktail is unknown to most yet reviled by many of those who are aware of it. This is a shame because it’s a great cocktail.
Now, I was at a fancy-ass cocktail bar in New York , and in speaking with the barman I remarked on my affection for the Chauncey. I got the sense that he pegged me for a rube, no doubt due to the fact that, admittedly, mixing rye, gin, and brandy sets one off in the direction of a Long Island Iced Tea. I urge you, however, to give this drink a chance.
A proper Chauncey Cocktail:
¾ oz. rye whiskey
¾ oz. gin
½ oz. brandy
½ oz. sweet vermouth
2 dashes orange bitters
¾ oz. gin
½ oz. brandy
½ oz. sweet vermouth
2 dashes orange bitters
The reason I chose this drink as the first entry is because it shows off what a real cocktail should do. To wit, transform base spirits, which if served on their own wouldn’t garner much mention, into something altogether different. I’d describe it as a synergy if that term hadn’t been so debased by corporate strategists. Further, although improved with premium spirits, it can be made well with rather affordable offerings – it has been calculated to cost $1.05, not bad for a drink that’ll set you up right. I do recommend a good sweet vermouth though, such as Cinzano or, better still, Carpano Antica.
I tried a variation last night in which I used aromatic bitters (Bitter Truth’s Jerry Thomas Bitters), and, I must say, it was not improved. I’d stick with the orange bitters; I like Regan’s. If you don’t have orange bitters, you can just leave them out.
Drink up,
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