The Cornerstone
A dry, cold, no-nonsense martini. Stirred thirty seconds — not a second more.
- Chanticleer Original2½ oz
- Dry vermouth½ oz
- Olive brine1 tsp
- Lemon twist—
Anthony and Frank Leonardo opened the doors at State & Cayuga in 1946. Eighty years of last calls later, the family is still behind the bar — and now, behind the bottle.
Rich the Rooster crows from a cylindrical steel sign on the corner — a designated city landmark, and the only bird in Ithaca with its own fan club.
Distilled seven times and filtered once — through nothing but patience. Soft on the front, a whisper of white pepper, and a finish as long and cool as a Cayuga night.
Allocation One: 1,946 numbered bottles, held at the bar that named them. Reserve yours and pick it up under the rooster.
Years of standing water and snow rotted the awning out from under it. The corner went dark for the first time since Truman.
The repair estimate tripled. The town didn't blink — former bartenders, old Cornell kids, people who met their spouses at the rail. The neighborhood paid to put the bird back.
Landmark-designated. Family-kept. It's the bird on every label, and the reason the bottle glows a little orange in the right light.
Steel I-beams go up in its place — one of the first postwar buildings in upstate New York to use them. Dark stone below, buff stone above, wide arched windows.
Two brothers from Rochester. Fine dining on the first floor, a name found by accident while shopping for bar equipment in New Jersey. Chanticleer — Old English for the rooster.
Two roosters, one on each face of a projecting cylindrical steel sign on the angled corner entrance. It has not come down voluntarily since.
The second floor pulled crowds from across the Finger Lakes. Today it's the Chanti Loft — and the name on our oak-rested expression.
Frank's nephew, Rich Leonardo, becomes the owner and keeps the original bar, ceilings and floors exactly where they were. The rooster gets a nickname.
Same bar. Same ceiling. Same floor. Chicken pictures on every wall, a jukebox that knows both Otis and the new stuff, and a party in December.
Water damage takes the sign down in January. TJ Leonardo opens a fundraiser in February; the neighborhood answers by spring. The bird returns to the corner.
Chanticleer Vodka. Distilled from New York wheat, cut with Finger Lakes water, and released first at the bar that named it. Allocation One: 1,946 bottles.
The house pour. Clean as a wiped-down rail, soft wheat on the palate, and a finish that keeps going after the ice has quit.
“We didn't, as a family, anticipate the outpour of support.”TJ Leonardo · On the rooster fundraiser, 2020
A dry, cold, no-nonsense martini. Stirred thirty seconds — not a second more.
Tall, bright and danceable. Honey from the hill, lemon from wherever lemons are from.
An espresso martini for a 1 AM that isn't over. Charred lemon on the nose, black pepper on the way out.
The corner in a glass: Finger Lakes Riesling, grapefruit, and a rooster's worth of vodka.
Chanticleer Vodka is released at the rail of the bar that inspired it. Downstairs: the long bar, the jukebox, the pool table, the pinball. Upstairs: the Chanti Loft, for the nights that need a room of their own.
Reserve a bottle, pick a night, and we'll hold it under the rooster with your name on the tag. Show the ticket at the rail. First pour's on the house.