As the temperature drops and a winter chill sets in the bones, the spirit enthusiasts may find their palate leaning toward the stronger, rich, full-bodied cocktails to stave off the cold. In the Midwest, it is a season often filled with equally rich food, flavors, and aromas; the first dusting of snow and tendrils of smoke rising from chimneys as people hunker down behind frosted windows and twinkling lights.
While the impressive combination of wheat whiskey, gin, brandy, and sweet vermouth found in The Chauncey isn’t necessarily perceived as honeyed or sugar-infused as other mixed drinks, the pre-Prohibition era cocktail is surprisingly well-balanced, smooth, and sweet. Its light viscosity leaves a satisfying heft on the tongue.
The Chauncey, by historical standards, has a gin base and originated before the 1930s. A version of the recipe can even be found in the Old Waldorf-Astoria Bar Book, which was originally published in 1931. The Michigan-based Coppercraft Distillery has molded the old cocktail into one with a taste distinctively their own by using their own Applejack Brandy and use of orange peels.
With its rich and smooth flavor, The Chauncey indeed pairs well with the holiday season.
- ¾ oz. Wheat Whiskey
- ¾ oz. Gin
- ½ oz. Applejack
- ¼ oz. Sweet Vermouth
- Orange Peel for garnish