I spent a few summers bartending in the Windy City, and honestly, there’s nothing quite like whipping up a Chicago cocktail on one of those heavy, muggy nights when Lake Michigan’s breeze has totally given up. That mix of brandy and bubbles has bailed me – and many a thirsty local or homesick Cubs fan – out on more than one sticky summer evening.
The story behind the Chicago cocktail is almost as hazy as the city skyline on a humid July afternoon. Supposedly, it first showed up in print in the 1930 “Savoy Cocktail Book,” which at least tells you it’s got serious pre-Prohibition credentials. Back then, brandy was all the rage in the Midwest – everyone from Wisconsin supper clubs to North Side dives stocked up, which helps explain why it ended up as the backbone of this drink.
Strength & Profile
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When you get this one right, it’s a beautiful balance of sweet and bitter, with just enough bubbles to make you feel fancy without getting fussy. The brandy gives it that deep, warm base, the triple sec brings in a little citrus sweetness, the bitters cut through with some spice, and then the champagne on top – well, the champagne is really the cherry on the sundae. Kind of takes the edge off a long day or, at the very least, makes you forget about how much you’re sweating.
I’ve mixed up more of these than I can count – before dinner, after work, backyard parties, even once for a very classy (read: slightly chaotic) Cubs victory afterparty. The secret weapon for all these occasions is its versatility: you can dress it up or down, and if you’re anything like me, you’ll soon start tweaking it to suit the crowd – or yourself.
Ingredients & Glassware
- 1.5 oz (45ml) decent brandy (I’m partial to Rémy Martin VSOP if I’m feeling indulgent, but plenty of good stuff out there)
- 0.5 oz (15ml) triple sec (Cointreau is a solid move, but Grand Marnier works if you want it richer)
- 2 dashes orange bitters (Fee Brothers always has my back)
- 2-3 oz chilled champagne or sparkling wine
- Orange slice or twist (pro tip: always garnish, it makes you look like you know your stuff)
For glassware, go with a champagne flute if you want to flex, or a classic coupe for old-school charm. Either way – trust me – take the extra minute to chill the glass.
How I Like to Make It
- Chuck a handful of big ice cubes in your shaker – don’t skimp on the ice.
- Add your brandy and triple sec. Don’t overthink it; just pour.
- Shake it good and hard for about 15 seconds. (Pro bartender tip: If the shaker’s so cold your hands hurt, you’re done.)
- Strain into that cold glass.
- Dash in the bitters.
- Top slowly with champagne. Watch the foam – but half the fun is in the bubbles rising up.
- Garnish with your orange slice or twist. If you can’t be bothered, at least pretend you thought about it.
Don’t cheap out on the brandy or the bubbles. You’ll taste the difference, and hey, you’re worth a couple nice bottles in the house. But also, nobody needs to break the bank – most Cava or Prosecco will do just fine if you’re saving that Dom for New Year’s.
For snacks, I’ve found aged gouda or any cheese with a bit of attitude pairs perfectly. If you’re hosting, bacon-wrapped dates or anything with a hint of maple or caramelized edge will get your guests asking for the recipe.
Every Chicago bartender has their riff. If you’re up for tinkering, switch in cognac, or add a splash of amaretto for some nutty depth. My buddy Mike, who slings drinks over in Bucktown, swears by a little Luxardo cherry liqueur – he even named it the “Wicker Park Chicago.” Don’t knock it till you try it.
Listen, these go down easier than you’d expect. Learned that the hard way during one unforgettable afterparty last summer – let’s just say it took me a while to appreciate subtlety again. They’re boozy, bubbly, and dangerously fun, so pace yourself.
If you’ve got someone going dry for the night, sub in unsweetened grape juice and orange juice, a few drops of non-alcoholic bitters, and top with sparkling water. Not quite the same, but it’ll still make you smile.
The Chicago cocktail might not be a household name like the Manhattan or the Old Fashioned, but honestly? It’s as lively and approachable as the city it’s named after – bold, festive, and a little underrated. Give it a spin the next time you want to treat yourself or impress your crew. Cheers from Chi-town!
