Bottoms Up

Difford’s Guide
Discerning Drinkers (7 ratings)
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    Bottoms Up

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Bottoms Up image

Photographed in a Modern America Coupe

Ingredients:
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
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of orange zest twist.
  3. SHAKE all ingredients with ice.
  4. FINE STRAIN into chilled glass.
  5. EXPRESS orange zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

  • Double cream / heavy cream - Dairy
  • Egg yolk - Eggs

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 7/10
Sweet
Medium
Dry/sour
Sweet to sour 6/10
More cocktails with similar strength and taste profile

Review:

A brandy-laced meal with zesty orange cutting through the heaviness of cream.

View readers' comments

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
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.

Ted Saucier, 1951
More cocktails by Albert “Al” Dorne

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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Chris Dimal’s Avatar Chris Dimal
28th February 2023 at 10:12
What a good drink! I expressed a mandarin twist over the drink and it really cuts through the cream and egg so effectively (echoing the mandarin liqueur I used in place of the Orange Curacao as well). I did bump up the egg yolk and cream, so it may not have been as spirit forward as the recipe seemed to intend.
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