Garnish:
Orange zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
1 1/3 fl oz | Cognac (brandy) |
2/3 fl oz | Orange Curaçao liqueur |
1/6 fl oz | Grenadine/pomegranate syrup (2:1) |
1/6 fl oz | Double cream / heavy cream |
1 fresh | Egg yolk |
Read about cocktail measures and measuring.

Hazardous ingredients
Egg yolk is potentially hazardous to those with allergy or intolerance.
Review:
A brandy-laced meal with zesty orange cutting through the heaviness of cream.
History:
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.
Alcohol content:
- 1.4 standard drinks
- 27.65% alc./vol. (55.3° proof)
- 19.4 grams of pure alcohol
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