Chanticleer
3.9 61 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 SHAKE all ingredients with ice and strain back into shaker.
- 4 DRY SHAKE (without ice).
- 5 FINE STRAIN into chilled glass.
Garnish
- 6 EXPRESS orange zest twist over the cocktail and use as garnish.
Flavour profile
18.5% alc./vol. · 1.5 standard drinks · 176 calories
History
Clean, crisp, and fresh - gin-laced citrus with herbal vermouth, mellowed by smoothing egg white.
This recipe comes from Albert Stevens Crockett's 1935 book, The Old Waldorf-Astoria Bar Book. In its original form, the drink called for "orange gin" instead of an orange liqueur. Crockett noted that the cocktail "celebrated the local opening of Edmond Rostand's Chanticler". Edmond Rostand, a French poet and dramatist, is widely recognized for his play Cyrano de Bergerac. The play Chantecler, first presented in 1910, features characters depicted as barnyard animals. Its main character, a rooster, is convinced that his crowing causes the sun to rise. It is generally agreed that the cocktail surpasses the play in quality. As a side note, the Chantecler is a breed of chicken that was developed in the early 20th century by Brother Wilfred Chantelain. He was a Trappist monk at the Abbey of Notre-Dame du Lac in Canada. CHANTICLEER One-half Orange Gin One-half French Vermouth White of oner Egg Add a Cock's Comb if desired) Celebrated the local opening of Edmond Rostand's Chanticler.
Created by Albert Stevens Crockett