Chancellor
4.0 87 ratings
Ingredients
How to make
Serve in a coupe glass
Prepare
- 1 Select and pre-chill a COUPE GLASS.
- 2 Prepare garnish of orange zest twist.
Method
- 3 STIR all ingredients with ice.
- 4 FINE STRAIN into chilled glass.
Garnish
- 5 EXPRESS orange zest twist over the cocktail and use as garnish.
Flavour profile
23.0% alc./vol. · 1.5 standard drinks · 167 calories
History
Complex and sophisticated, this scotch whisky-based cocktail offers rich and dry vinous notes. Traditionally, the Chancelor is prepared with dry vermouth. However, even with a rich ruby port, the resulting drink can be excessively dry. A more complex tawny port is preferred. Previously, 2.5ml of sugar was added for balance. Now, instead of sugar, the vermouth is split between dry and bianco vermouths. An alternative preparation involves splitting the vermouth three ways: 5ml (1 barspoon) each of dry vermouth, bianco vermouth, and rosso vermouth. Some recipes utilize only rosso vermouth in place of dry vermouth, contributing necessary sweetness, body, and color. While aromatic bitters are sometimes included, this version adheres to the style of bitters specified by Stanley M. Jones in his 1977 publication, Jones' Complete Barguide.
William James "Billy" Tarling's 1937 Café Royal Bar Book includes the Chancellor cocktail in its "Supplementary List," noting that "space forbids giving the recipes." This suggests the drink likely originated in London. The Chancellor cocktail is also documented in Stanley M. Jones' 1977 Jones' Complete Barguide. CHANCELLOR COCKTAIL Cocktail Glass Stir 1-3/4 oz Scotch 1/2 oz dry vermouth 1/2 oz port 1 dash Peychaud's bitters