A quick chalkboard drawing dedicated to The Moscow Mule:
Tag Archives: IMBIBE MAGAZINE
The Chicago Cocktail is only three (or four) ingredients, depending on how you make it.
Chicago was incorporated as a town on Aug. 12, 1833. It was incorporated as a city on March 4, 1837.
The recipe online at the Internet Cocktail Database calls for only three ingredients: Brandy, Bitters & Orange Curaçao.
(Photo from Imbibe.com)
Here’s a basic recipe for the Chicago Cocktail:
•2 oz brandy
•1/4 oz triple sec
•1 dash biters
•Top with champagne (optional)
Stir in a mixing glass with ice and strain into a cocktail glass. Garnish with a lemon peel or slice.
Some versions call for sugaring the rim of the glass. It can be served on the rocks in a double old-fashioned glass or, especially in the champagne variation, straight up in a champagne coupe or flute or a cocktail glass.
Imbibe Magazine’s recipe calls for Cointreau and sparkling wine.
I made Cherry Bounce last night between The Late Late Show With Craig Ferguson and reruns of Frasier.
Cherry Bounce. It’s pretty easy. I followed this recipe from Imbibe Magazine.
•1 quart whole cherries
•1 750 ml bottle rye whiskey
•1 cup cane sugar
•2 ounces of fresh lemon juice
Combine the cherries, sugar and lemon juice in a large saucepan and bring to a simmer over medium heat. Reduce the heat to medium-low and continue to simmer for 20 minutes, stirring occasionally. Remove from heat and let cool.
Pour cooled cherry mixture into a large glass jar and add the rye whiskey. Secure the lid, shake to combine and let rest in a cool, dark place for 3 months.
After 3 months, strain into a clean glass jar. If desired, reserve infused cherries for garnishing. The bounce will keep for up to 2 months.
The above recipe text was modified from the Imbibe recipe.