Cotillion
Ingredients
- 1 1⁄2 oz Bulleit Bourbon
- 1⁄2 oz Cointreau triple sec liqueur
- 1⁄4 oz Caribbean blended rum aged 6-10 years
- 1⁄2 oz Orange juice
- 1⁄2 oz Lemon juice
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of orange zest twist.
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS flamed orange zest twist over cocktail, then use as garnish.
Nutrition:
One serving of Cotillion contains 171 calories
History:
Adapted from a recipe in Lucius Beebe's 1946 The Stork Club Bar Book.
Review:
The original recipe includes "1 dash rum" to "1½ oz bourbon", so suggesting a BIG characterful rum. So don't hold back on the funkiness or strength of your rum. Modern-day triple secs, Cointreau included, aren't nearly as sweet as they were in 1946, hence my addition of half a barspoon of rich sugar syrup to bolster the liqueur's richness. You may only need half barspoon of funk, but this delicious cocktail is reason enough to invest in a properly expressive rum.
