A supercharged formula dating back to the halcyon days of New York’s Waldorf Astoria hotel, the Chauncey stands out due to its unusual triple base: gin, whiskey and Cognac in equal measure, along with vermouth and orange bitters. Waldorf Astoria Bar Book author Frank Caiafa encourages experimentation and personalization when approaching this recipe. Though he opts for a bold gin in the 96-proof Bowling and Burch, matched with the gentler H by Hine Cognac and Ragtime Rye, you can just as easily emphasize a big-flavor brandy or whiskey.
Chauncey
Frank Caiafa | New York City
Ingredients
Serving: 1
- 3/4 ounce gin, preferably Bowling & Burch
- 3/4 ounce Cognac, preferably H by Hine
- 3/4 ounce rye, preferably Ragtime Rye cask strength
- 3/4 ounce sweet vermouth, preferably Martini & Rossi
- 2 dashes orange bitters, preferably Regans'
Garnish: lemon or orange twist
Directions
- Combine all ingredients in a mixing glass with ice.
- Stir until chilled.
- Strain into a chilled cocktail glass.
- Garnish with a lemon or orange twist.