Name: Suburban
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Bourbon whiskey; 15 ml Rye whiskey 50% abv; 15 ml Aged rum (6-10yr); 22.5 ml Tawny port; 1 dash Orange bitters; 1 dash Aromatic bitters

Suburban
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Serve in an Old-fashioned glass

Ingredients:
1 oz	Bourbon whiskey
¹⁄₂ oz	Straight rye whiskey (100 proof /50% alc./vol.)
¹⁄₂ oz	Caribbean blended rum aged 6-10 years
³⁄₄ oz	Cockburn's Tawny Eyes Port
1 dash	Orange Bitters by Angostura
1 dash	Angostura Aromatic Bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
Prepare garnish of orange zest twist.
STIR all ingredients with ice.
STRAIN into ice-filled glass (preferably over small or cracked cubes).
EXPRESS orange zest twist over cocktail and float as garnish.

Allergens:

Recipe contains the following allergens:

Tawny port - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

An old-Fashioned with a splash of rum and port in place of sugar syrup. I favour tawny port, but if you've a sweet tooth, then use ruby port.

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History:

Created at New York's old Waldorf-Astoria Hotel (the Empire State Building occupies the site today) for James R Keene, a racehorse owner whose steeds ran in the Suburban Handicap at Brooklyn's Sheepshead Bay track. The Suburban features in Albert Stevens Crockett's 1931 Old Waldorf Bar Days.

SUBURBAN*
Dash Orange Bitters
Dash Angostura Bitters
One-fifth Port Wine
One-fifth Jamaica Rum
Three-fifths Whiskey
Frappé

Cocktail by the names of Futurity, Suburban, and so on, celebrated the triumphs of James R./ Keene and his racing cohorts and other famous stable-owners on nearby courses.
Albert Stevens Crockett, Old Waldorf Bar Days, 1931

Nutrition:

One serving of Suburban contains 185 calories

Alcohol content:

1.8 standard drinks
29.85% alc./vol. (29.85° proof)
24.8 grams of pure alcohol

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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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Dave D.

26th February at 00:18

Diffords guide book calls for 1.5 oz bourbon, I used rye…but then I see online a mixture. Used Bacardi 8 that was in my cabinet. Very full and flavor toward definitely a supper and I’d agree…softens as the single cube dilutes..

Simon Difford

26th February at 06:50

Our latest book (18th edition) had the recipe above, but I do like the idea of a blend of aged rum and rye whiskey.

Jeremy Harrold

4th January 2024 at 17:38

As per David Wondrich I used Rye Whiskey and served in a coupe. Wowza! Rye slightly softened by the rum but boosted with extra rummy flavours. Dark red fruit and spice with a liquorice finish. In a word…intense.

John Hinojos

30th October 2022 at 03:43

A perfect evening cocktail. Sipping while watching a Baroque streaming concert. This is definitely a cocktail which benefits from a very, very long stir and some time to breathe. The bourbon is very forward with the other flavours enhancing the secondary taste. Softens as the ice melts. Perfect to unwind after the day.