|1 1⁄2||oz||Dry vermouth|
|1||twst||Orange peel (for garnish)|
Stir and strain into a chilled cocktail glass. Add the garnish.
"Adapted from a pre-Prohibition era drink of the same name, the original recipe called for orange-flavored gin and the white of an egg. I reformulated the Chanticleer using triple sec for the orange flavor and dropping the egg white altogether. The word, chanticleer is French for rooster and at the old Waldorf-Astoria bar, the drink was served with 'a Cock's Comb, if desired.'" --Regan
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