Commodore No. 2
Ingredients
- 5⁄6 oz Bulleit Bourbon
- 5⁄6 oz White crème de cacao liqueur
- 5⁄6 oz Lemon juice
- 1⁄6 oz Monin Grenadine Syrup
Method
Glass:
Photographed in an UB Retro Coupe 1920 7.75oz
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of Luxardo Maraschino Cherry.
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass filled with crushed ice.
Garnish:
- Garnish with maraschino cherry.
Nutrition:
One serving of Commodore No. 2 contains 148 calories
History:
The second of two Commodore cocktails in Albert S. Crockett's 1931 Old Waldorf Bar Days, both served frappé. Crockett's Commodore No.1 is rum-based and without crème de cacao liqueur. He stipulates the No.2 recipe as:
"One-third Lemon juice
One-third Bourbon Whiskey
One-third Crème de Cacao
Dash Grenadine Syrup
Frappé in champagne glass"
Review:
Lemon juice balances this bourbon and crème de cacco-based red-coloured cocktail that is perhaps best served as an after-dinner cocktail.
