Cock N' Bull
Ingredients
- 1 swath Orange peel
- 3⁄4 oz Bulleit Bourbon
- 3⁄4 oz Bénédictine D.O.M. liqueur
- 1⁄2 oz Cognac
- 1⁄4 oz Cointreau triple sec liqueur
- 1 dash Orange Bitters by Angostura
Method
Glass:
Photographed in an UB 1910 Old Fashioned 10.5oz
Prepare:
- Select and pre-chill an OLD-FASHIONED GLASS.
- Prepare garnish of orange zest twist.
Method:
- REGAL STIR all ingredients (including orange zest) with ice.
- STRAIN into ice-filled glass (preferably a large cube or chunk of block ice).
Garnish:
- EXPRESS orange zest twist over the cocktail and use as garnish.
History:
This cocktail was created at and took its name from the famous Cock 'n Bull British-style pub on Hollywood's Sunset Strip, founded in 1937 by Jack Morgan. An anglophile, he covered the walls with cutting from framed cuttings from English newspapers, portraits of British monarchs, and prints of English landmarks and countryside. The 'pub' is famed for being where head bartender Wes Price created the Moscow Mule, so cementing his name and that of Jack and the Cock 'n Bull in cocktail history. When Jack died in 1974, his son John took over the running of the bar, which finally closed after 50 years in 1987.
It features in Ted Saucier's Bottom's Up as the "Cock 'N Bull Special," meaning it was created sometime between the bar opening in 1937 and the publication of this Saucier's book in 1951.
Review:
Some modern interpretations call for orange curaçao in place of triple sec. I stirred both versions alongside each other to sample what each liqueur brings to this cocktail, and I find myself much preferring triple sec, as per the original recipe, but with the subtle extra depth and zestiness afforded by stirring with a swath of orange peel.
