Garnish:
One-third lemon slice wheel 'fan' on rim
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 2/3 fl oz | Straight rye whiskey (100 proof / 50% alc./vol.) |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/3 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 2 dash | Orange Bitters by Angostura |
Read about cocktail measures and measuring.
Review:
A short, sharp, pleasing rye whiskey sour.
Variant:
History:
We have the Commodore No. 1 and No. 2 from Albert S. Crockett's 1931 Old Waldorf Bar Daysbut as David A. Embury says in his 1948 The Fine Art of Mixing Drinks, "Another version of the Commodore calls for whisky instead of rum, omits the egg white, and uses orange bitters in place of the grenadine. Obviously, the two Commodores command two different fleets."
Embury is perhaps referring to this "Commodore Cocktail" which appears in Harry McElhone's 1922 Harry's ABC of Mixing Cocktails and Harry Craddock's 1930 The Savoy Cocktail Book.
Commodore Cocktail.
Harry McElhone, 1922
1 teaspoonful Gomme Syrup, 2 dashes Orange Bitters, Juice of half a Lime, glass of Rye Whisky.
Recipe by Phil Gross, Cincinnati, O.
COMMODORE COCKTAIL.
Harry Craddock, 1930
1 Teaspoon Syrup
2 Dashes Orange Bitters
The Juice of ½ Lime or ¼ Lemon
1 Glass Canadian Club Whiskey
Shake well and strain into cocktail glass.
Nutrition:
One serving of Commodore No. 3 contains 147 calories.
Alcohol content:
- 1.5 standard drinks
- 26.85% alc./vol. (53.7° proof)
- 20.3 grams of pure alcohol
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