The Chicago cocktail, a brandy-based libation, dates back to at least the 19th century, though I haven’t been able to pinpoint it any more distinctly than that.
- Lemon slice
- Powdered sugar
- 2 ounces brandy
- 1/4 teaspoon orange liqueur (such as curacao or triple sec)
- Dash Angostura bitters
- Cracked ice
Rub the rim of an old-fashioned glass with the lemon and dip in the powdered sugar. Stir or briefly shake the brandy, bitters and curacao over cracked ice. Pour into the prepared glass, garnish with the lemon and serve.