Photographed in a Modern America Coupe
1 1⁄3 oz | Rémy Martin V.S.O.P. cognac |
2⁄3 oz | Orange Curaçao liqueur |
1⁄6 oz | Monin Grenadine Syrup |
1⁄6 oz | Double cream / heavy cream |
1 fresh | Egg yolk |
Recipe contains the following allergens:
A brandy-laced meal with zesty orange cutting through the heaviness of cream.
Adapted from a recipe in Ted Saucier's 1951 Bottom's Up, a cocktail book "with illustrations by Twelve of America's Most Distinguished Artists", one of which was Albert "Al" Dorne, who was "one of the best and highest paid in the field of advertising illustration" of his day. It seems he was also a talented mixologist as the book credits this cocktail to Al Dorne.
Bottoms Up
Ted Saucier, 1951
By Al Dorne
1 jigger Coronet brandy
½ jigger curaçao
1 barspoon grenadine
1 barspoon heavy cream
Yolk 1 egg
Ice
Shake well. Strain into chilled glass.
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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