Commodore No. 3
Ingredients
- 1 2⁄3 oz WhistlePig 10yo Straight Rye Whisky
- 1⁄2 oz Lemon juice
- 1⁄3 oz Sugar syrup 'rich'
- 2 dash Orange Bitters by Angostura
Method
Glassware:
Serve in a Nick & Nora glass
Prepare:
- Select and pre-chill a NICK & NORA GLASS.
- Prepare garnish of one-third lemon slice wheel 'fan'.
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- Garnish with lemon slice fan on rim.
Nutrition:
One serving of Commodore No. 3 contains 146 calories
History:
We have the Commodore No. 1 and No. 2 from Albert S. Crockett's 1931 Old Waldorf Bar Daysbut as David A. Embury says in his 1948 The Fine Art of Mixing Drinks, "Another version of the Commodore calls for whisky instead of rum, omits the egg white, and uses orange bitters in place of the grenadine. Obviously, the two Commodores command two different fleets."
Embury is perhaps referring to this "Commodore Cocktail" which appears in Harry McElhone's 1922 Harry's ABC of Mixing Cocktails and Harry Craddock's 1930 The Savoy Cocktail Book.
Review:
A short, sharp, pleasing rye whiskey sour.
