Name: Frank Sullivan Cocktail
Total time: 4 min
Cuisine: Cocktail
Ingredients: 30 ml Cognac (brandy); 22.5 ml Triple sec; 15 ml Blanc quinquina/kina; 10 ml Aromatized wine; 15 ml Lemon juice

Ingredients

1 fl oz

Cognac (brandy)

3/4 fl oz

Cointreau L'Unique triple sec liqueur

1/2 fl oz

Blanc quinquina/kina (e.g. Mattei Cap Corse, Bonal, Kina L'Aéro)

1/3 fl oz

Aromatized wine (e.g. Lillet Blanc)

1/2 fl oz

Lemon juice (freshly squeezed)

How to make

Glass

Prepare

Select and pre-chill a COUPE GLASS.

RIM glass with sugar (moisten the outside edge with orange juice and dip into sugar).

Prepare garnish of lemon zest twist.

Method

SHAKE all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

EXPRESS lemon zest twist over the cocktail and discard.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Frank Sullivan Cocktail contains 159 calories

Alcohol content:

1.4 standard drinks
20.23% alc./vol. (40.46° proof)
20.1 grams of pure alcohol

History

Adapted from the Frank Sullivan Cocktail recipe in Harry Craddock's 1930 The Savoy Cocktail Book. The same book also features two other cocktails with the exact same recipe: the "Hoop La! Cocktail" and "Odd McIntyre Cocktail".

This recipe with an identity crisis also appears in the 1933 book Hollywood Cocktails and, a year later, in William T. Boothby's World Drinks And How To Mix Them but under the name "Hey Hey".

FRANK SULLIVAN COCKTAIL.
¼ Glass Lemon Juice.
¼ Glass Kina Lillet.
¼ Glass Cointreau.
¼ Glass Brandy.
Shake well and strain into cocktail glass.

HOOP LA! COCKTAIL
¼ Lemon Juice.
¼ Kina Lillet.
¼ Cointreau.
¼ Brandy.
Shake well and strain into cocktail glass.

ODD McINTYRE
¼ Glass Lemon Juice.
¼ Glass Kina Lillet.
¼ Glass Cointreau.
¼ Glass Brandy.
Shake well and strain into cocktail glass.

Harry Craddock, The Savoy Cocktail Book, 1930

Comments & Discussion

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Derk ten Berge 17w

Amazing. The lemon juice makes this cocktail sparkle.

Chris Dimal 20w

I feel like an orange juice-sugar rim is a bit excessive. I did it with a lemon juice-sugar rim. Delightful sidecar variation with just enough of a quinine bite. I did use Cocchi Americano and a little Blanc Vermouth as I didn't have Lillet Blanc or a proper Blanc Quinquina (the latter is unavailable).

Simon Sedgley Premium Member 34w

We think that this is an inferior variant of the Odd McIntyre. A wee tad too sharp on the Cognac and a bit wobbly on the balance. Not to say that we didn't enjoy it though.

Calvin Grant Premium Member 1y

Loved this with Kina L'Aero/ Lillet Blanc, Combier, and a nice french v.s.o.p. brandy. Skipped the sugar rim and it didn't need added syrup. ☆☆☆☆☆

Calvin Grant Premium Member 1y

Even better with the sugar rim.

Calvin Grant Premium Member 4w

Lovely with Coquerel Calvados anb the sugar rim.

Chris Sadler 1y

Nice variation by Stephen Rowe at Dario in Minneapolis:
3/4oz each Brandy, Creole Shrub, Blanc Vermouth, and lemon. Served in a coupe with a large rock, no rim.
Highlights some different notes while staying in the framework. The rock-in-coupe presentation drank better than I thought it would.

John CARR Premium Member 2y

Now with the confidence to try with orange-sugar rim. If you have time it’s definitely worth the faff and adds an extra dimension of both theatricality and sensory input - I left my sugar a little crystalline and it was almost like popping Candy. The drink itself with Hennessy vsop was surprisingly rich and mellow, freshened by the lemon twist. A genuine retro-vintage show stopper! Superb.

John CARR Premium Member 2y

Also worth having super fresh citrus. We had cara orange, kind of a cross between navel and blood. So good!

Tuber Magnatum Premium Member 2y

Enjoyed this but I too am thinking simple syrup in lieu of skip the sugar rim. If I understand correctly, a Blanc kina / Lillet mix is Difford's go to Kina Lillet substitute so I replaced this with Sacred English Amber Vermouth touted by some to be "equivalent" to Kina Lillet. Thoughts?

John CARR Premium Member 2y

Followed GMG’s lead and short cut the sugar rim process - added 3.75ml rich syrup, 25ml Cocchi Americano, both lemon and orange twists.

G. M. Genovese Premium Member 2y

Sidecar vibes all around... A dry version I never knew existed or thought was possible... I used Cocchi Americano in place of the combined measure of kina/Lillet... I may have added 2.5 ml of cane syrup in place of the sugared rim... Excellent.

Chris Brislawn 2y

A better sidecar. Moved even further away from Craddock's equal-parts recipe and upped the cognac (ABK6 VSOP) a bit more to 1.25 oz, used Cointreau and Kina L'Aero d'Or, Lillet Blanc. Garnished with a big lemon zest. Didn't sugar the rim, though that probably makes it even better. Truly excellent cocktail, only challenge is figuring out which name it should receive!