22 July 2011

Chancellor Cocktail

I am normally not in favor of mixing Scotch or Port with anything, much less each other. But I had access to some affordable versions of each, as well as the remaining ingredients to make another one of those old school cocktails like the Rob Roy. In this case, Wendy was my assistant for making...

The Chancellor Cocktail
2 oz. Scotch
1 oz. Port
1/2 oz. White Vermouth
2 Dashes Orange Bitters

This is an unusual cocktail. Despite the Port, no sweetness comes through. The Port and Vermouth do smooth out the sharp edges of the Scotch, leaving you with a slightly smoky, slightly medicinal cocktail. I can't say that it will be part of the standard rotation, but it's always interesting to see what flavor combinations were popular a hundred years ago when palates and flavor preferences were a bit different. It's sort of like comparing those recipes from the Middle Ages that would be unbelievably bitter to modern tongues, while our food would be way too sweet for theirs.


fredric koeppel said...

hmmmmm, you're right, that doesn't strike one as being particularly palatable.... Port in cocktails must be pretty rare. this does have an old-fashioned aspect to it, but you have to wonder what imbibers a century hence will think of the bacon-thyme infused ice cubes and crystallized violets that present-day cocktail creators indulge in.

Benito said...


There's a few other Port cocktails out there, but none have been breakthrough hits or made any significant cultural impact.

The big problem for me is that I like Scotch or Port after dinner, where a single, distinguished spirit is easy and relaxing. I like milder, cleaner flavors in a mixed drink (with all the various tools and peels and bitters and gadgets) before dinner. So there's not an ideal time for me to enjoy a Chancellor.