Serve in aCoupe glass
Photographed in aModern America Coupe
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.
Egg yolk is potentially hazardous to those with allergy or intolerance.
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 UpTed Saucier, 1951
By Al Dorne
1 jigger Coronet brandy
½ jigger curaçao
1 barspoon grenadine
1 barspoon heavy cream
Yolk 1 egg
Shake well. Strain into chilled glass.
- 1.4 standard drinks
- 27.65% alc./vol. (55.3° proof)
- 19.4 grams of pure alcohol
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