The Chicago is an elegant, almost shy cocktail that blends Brandy with the lively lightness of Champagne. A splash of Angostura gives it an unexpected depth—not overpowering, but essential. Originally intended as an aperitif, it also works as a digestif if you choose a slightly stronger Brandy. A drink that doesn’t impose itself but lingers in the memory.
Here’s what you need for the Chicago
2 cl Brandy
0.5 cl Cointreau
1 splash Angostura Bitter
Champagne or dry sparkling wine (approx. 10 cl)
The secret lies in the details
The trick is in the Angostura: don’t add it to the shaker or stir it in—let it dissolve like watercolor in the glass. This creates a gradient from deep reddish-brown to pale gold—and the first sip surprises with a subtle bitterness that balances the sweetness of the Brandy and the fruitiness of the Champagne. Use a dry Champagne or sparkling wine with high acidity so the drink doesn’t become too sweet. For a classic choice, opt for a French Crémant; for more fruitiness, go for a German Riesling Sekt.
Variations
- Chicago Fizz — Replace the Champagne with 8 cl soda water and add 1 cl lemon juice. Shake with ice in the shaker, then strain into a Highball glass. More refreshing, but less complex.
- Brandy Champagne Cocktail — Omit the Cointreau and increase the Angostura to 2 splashes. Top up with Champagne. A stricter, more bitter drink that leans more toward a digestif.
Frequently asked questions
Can I use a different brandy instead?
Yes, but ensure it’s quality. A good Armagnac or Spanish Brandy (e.g., from Jerez) will work as long as it’s not too oaky or sweet. Cognac is the classic choice, but not mandatory.
Why doesn’t the Champagne foam when I top it up?
Because you’re not shaking or stirring it. The Chicago is meant to mix slowly—the first sip is almost pure Champagne, the last has more Brandy and bitterness. That’s intentional.
Can I serve the drink over ice?
No. The Chicago relies on the temperature of the Champagne and the gentle blending of flavors. Ice would dilute it and dull the aromas.
