Chicago

Older printings ask for it and it does look the part. With 8 ml of curaçao already in the glass, a full sugar rim tips the drink sweet, so frost half the rim and turn the glass as you go. Or leave it off entirely.

A decent VS is plenty. Bubbles, bitters and orange liqueur will steamroll anything subtle, so an XO here is money set on fire. VSOP is the sweet spot if you want the drink to taste of brandy rather than of cold fizz.

It will shorten them, and that is the trade this drink makes. Ice keeps 45 ml of cognac drinkable over twenty minutes, which no flute can manage. Use big cubes rather than chips, chill the wine glass first, and pour the champagne in last so it meets something already cold.

Cava, given the choice. Its slightly bready, earthy edge sits well on cognac, where prosecco's pear-and-flower sweetness pushes the drink toward dessert once the curaçao is in. Whatever you open, keep it dry, and keep it cheap. Sixty milliliters over ice is no place for good champagne.

A classic Chicago calls for 45 ml (1.5 oz) Cognac, 8 ml (0.25 oz) Triple sec / Cointreau, 2 dashes Angostura Angostura bitters, 60 ml (2 oz) Champagne. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

A standard Chicago is roughly 25% ABV once mixed (before ice melt softens it further). That makes it spirit-forward — closer to a Martini than to a beer, so sip it slowly.

A Chicago is built directly in the glass over ice — no shaker required. Add the ingredients in order and give it a brief, gentle stir.