Name: Union Club
Total time: 5 min
Cuisine: Cocktail
Ingredients: 60 ml Bourbon whiskey; 7.5 ml Triple sec; 15 ml Lime juice; 5 ml Orgeat syrup; 5 ml Grenadine syrup; 15 ml Egg white (pasteurised)

Union Club
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Serve in a Coupe glass

Ingredients:
2 oz	Bourbon whiskey
¹⁄₄ oz	Cointreau triple sec liqueur
¹⁄₂ oz	Lime juice (freshly squeezed)
¹⁄₆ oz	Monin Almond (Orgeat) Syrup
¹⁄₆ oz	Monin Grenadine Syrup
¹⁄₂ oz	Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of orange zest twist.
SHAKE all ingredients with ice and strain back into shaker.
DRY SHAKE (without ice).
FINE STRAIN into chilled glass.
EXPRESS orange zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Orgeat (almond) sugar syrup (2:1) - Nuts
Egg white (pasteurised) - Eggs

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Balanced sweet and sour with bourbon to the fore. Some, including my hero David Embury, stipulate making this cocktail with a straight rye whiskey. However, having tried rye against bourbon in this cocktail and I prefer the richness of a wheat-rich bourbon over a spicy rye.

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Variant:

Union Club cocktail

History:

Adapted from a recipe in David A. Embury's 1948 The Fine Art of Mixing Drinks.

UNION CLUB
1 part Orange Curaçao
2 parts Lime juice
8 parts Rye
2 dashes each Orgeat & Grenadine to each drink
1 Egg White to each 2 drinks
Shake with cracked ice.
David A. Embury, The Fine Art of Mixing Drinks, 1948

Nutrition:

One serving of Union Club contains 207 calories

Alcohol content:

1.6 standard drinks
20.53% alc./vol. (20.53° proof)
22.1 grams of pure alcohol

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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Miguel Perales

30th March 2024 at 21:51

Wow, great layers present through out. Went with a barrel proof Bourbon and was glad I did. Mine turned out with a fairly dry mouth-feel (which I liked). The Bourbon was prevalent upfront, but it was followed by a great citrus/sweet balance and finishing with a hint of the Orgeat. Highly recommend. I made a second one right after with a barrel proof rye whiskey, and though I like the extra "spiciness" the Rye brings, I agree with you Simon, I prefer the Bourbon version.

Lynn Garvie

25th October 2023 at 21:37

This is a lovely bourbon cocktail that grows on you as you drink it.
However mine turned out bright pink using the directed 5ml of Monin Grenadine.

Simon Difford

28th October 2023 at 09:36

Grenadine made with freshly squeezed pomegranate juice is by far my preference for flavour, but as you say, it's a faff to make and doesn't impart much colour to the cocktail.

Lynn Garvie

27th October 2023 at 21:25

That's interesting that homemade grenadine gives a more subtle colour. How do you find that it affects the flavour?
Looking at the recipes for homemade grenadine it's difficult to justify the effort of homemade versus the low price and availability of commercial products.

andy gilbert

20th August 2023 at 07:01

This was very nice but I’m not convinced on Grenadine for 2 reasons. One it’s quite sweet and perhaps needs even less volume. Second it doesn’t give the same colour that the picture shows - I cannot see how any mix of Grenadine would give an Amber colour.

Simon Difford

20th August 2023 at 08:49

I made the cocktail photographed above cocktail on 14th August 2023, and I can assure you it had 5ml (1/6oz) of grenadine. I use the exact recipe when making cocktails for Dan to photograph - this is my last chance to recheck the recipe before uploading to the site.