Chancellor
Scotch, port, dry vermouth and bitters, stirred. A Savoy-era drink that puts port where the sweet vermouth would go — nutty, dry and quietly excellent.
Built to the standard modern spec; not yet tested in our kitchen. How we test.
The recipe.
Scaling adjusts quantities only. Prepare shaken drinks in individual portions.
Let’s make a good drink.
Chill a coupe.
Add the scotch, port, dry vermouth and bitters to a mixing glass.
Fill with ice and stir for 25 seconds.
Strain into the chilled coupe, express a lemon twist over the top and drop it in.
A thoughtful finish
- A tawny port makes a nutty, dry drink; a ruby makes a fruitier one. Both are correct.
- The dry vermouth keeps the port in check; do not substitute sweet.
- A lightly smoky blended scotch suits it; a peaty malt takes over.
Common mistakes
- Sweet vermouth, which makes it heavy.
- Too much port; three-quarters of an ounce is the balance.
- Shaking.
A few good questions.
What does a Chancellor taste like?
A dry Rob Roy with port's nuttiness and fruit — smooth, a little sweet, spirit-forward.
Tawny or ruby port?
Either. Tawny is drier and nuttier and most bars prefer it; ruby is fruitier.
Why 'Chancellor'?
Unknown. The Savoy gave no explanation; the name suggests a City of London clientele.
Can I use bourbon?
Then it is close to a Betsy Ross on whiskey — pleasant, but the scotch is the recipe.
Variations
- Rob Roy — Scotch, sweet vermouth and bitters.
- Bobby Burns — Scotch, sweet vermouth and Bénédictine.
- Betsy Ross — Cognac and port.
- Manhattan — Rye and sweet vermouth.
Where it comes from
c. 1930 · London · Savoy Hotel
The Chancellor is in the Savoy Cocktail Book of 1930 — Scotch whisky with port and dry vermouth, and a dash of bitters — and it is one of a handful of port cocktails the 1930s enjoyed and forgot. The name suggests the Chancellor of the Exchequer and a City of London gentleman’s drink; nothing is known of its origin beyond Craddock’s page. It is a Rob Roy with port in place of half the vermouth, which gives it a nuttier, fruitier depth, and it is one of the best things to do with a bottle of tawny.
Sources
- Harry Craddock, The Savoy Cocktail Book, 1930 (book)
- Ted Haigh, Vintage Spirits and Forgotten Cocktails, 2009 (book)
- Difford's Guide, Chancellor, 2015 (reference)
Strength. About 1.87 US standard drinks at an estimated 28.2% ABV, estimated from the ingredients and technique, not measured. What that means.
A little character in every sip.
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