Frank Caiafa | New York

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.


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

  1. Combine all ingredients in a mixing glass with ice.
  2. Stir until chilled.
  3. Strain into a chilled cocktail glass.
  4. Garnish with a lemon or orange twist.