The Chicago Cocktail dates back to the 19th Century, but we first came across it in the 1930 Savoy Cocktail Book. Comprised of all booze, it’s a potent mix that drinks surprisingly light thanks to its topper of sparkling wine. Fans of the Seelbach (a similar drink that subs bourbon for brandy) will enjoy this one.
2 oz brandy
1 barspoon Cointreau
1 dash Angostura bitters
Start by rimming your Champagne flute with lemon and sugar. Add brandy, Cointreau and bitters to a mixing glass, and stir with ice. Strain into your flute and top with sparkling wine.