Skip advertisement Advertisement

Cock N' Bull

Difford’s Guide
Discerning Drinkers (74)
Cock N' Bull image
Measurements in:
Serves:
1
Ingredients
1 swath Orange peel
3⁄4 fl oz Bourbon whiskey
3⁄4 fl oz Bénédictine D.O.M. liqueur
1⁄2 fl oz Cognac (brandy)
1⁄4 fl oz Cointreau L'Unique triple sec liqueur
1 dash Orange Bitters by Angostura

Read about cocktail measures and measuring

Difford’s Guide remains free-to-use thanks to the support of the brands in green above.

How to make

Glass

Photographed in an UB 1910 Old Fashioned 10.5oz

Prepare

  1. Select and pre-chill an OLD-FASHIONED GLASS.
  2. Prepare garnish of orange zest twist.

Method

  1. REGAL STIR all ingredients (including orange zest) with ice.
  2. STRAIN into ice-filled glass (preferably a large cube or chunk of block ice).

Garnish

  1. EXPRESS orange zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
More cocktails with similar strength and taste profile

Health & Nutrition

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

  • 22.3 grams of pure alcohol

Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

History

This cocktail was created at and took its name from the famous Cock 'n Bull British-style pub on Hollywood's Sunset Strip, founded in 1937 by Jack Morgan. An anglophile, he covered the walls with cutting from framed cuttings from English newspapers, portraits of British monarchs, and prints of English landmarks and countryside. The 'pub' is famed for being where head bartender Wes Price created the Moscow Mule, so cementing his name and that of Jack and the Cock 'n Bull in cocktail history. When Jack died in 1974, his son John took over the running of the bar, which finally closed after 50 years in 1987.

It features in Ted Saucier's Bottom's Up as the "Cock 'N Bull Special," meaning it was created sometime between the bar opening in 1937 and the publication of this Saucier's book in 1951.


COCK 'N BULL SPECIAL
Courtesy, The Cock 'n Bull, Hollywood
½ oz. brandy
¾ oz. benedictine
¾ oz. bourbon
¼ oz. Cointreau
Ice
Stir. Pour over cube of ice in a large chilled champagne glass. Garnish with twist of orange peel.

Ted Saucier, Bottom's Up, 1951

Review

Some modern interpretations call for orange curaçao in place of triple sec. I stirred both versions alongside each other to sample what each liqueur brings to this cocktail, and I find myself much preferring triple sec, as per the original recipe, but with the subtle extra depth and zestiness afforded by stirring with a swath of orange peel.

Difford’s Shop logo
$2.78 per cocktail*

Makes a minimum of 16.5 cocktails.
Shipping and applicable tax calculated at checkout.


Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.

Checkout

* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

Visit Difford’s Shop USA

Gallery

Comments & Discussion

Werd Bmocsil
It was hard to 'find' the bourbon (McAfee's Benchmark 'Old No.8') in this one. Similar to the Vieux Carré

Given the comments, and my first impressions, I suggest the Sweet/Sour scale should be set to 4. For sure not 6, as none of the ingredients have any appreciable sour components. Maybe better with a different bourbon, and made 'long'.
score: 1
G. M. Genovese Premium Member
Tried it as written: too sweet... Swapped the measures of the Cognac and Benedictine: better, but blurry... Finally, I made it once more with the original specs, now subbing in Pierre Ferrand Yuzu dry Curacao for the Triplum, and that was the master recipe for me. That Yuzu Curacao is delicious, but difficult to adequately sub in for regular PF Curacao. This is only the second drink I found the Yuzu to be perfect in. The other was a Corpse Reviver No. 2.
score: 3
Simon Difford Verified User Premium Member
Thanks to your comment, I've just revisited this cocktail and the original recipe is great with a dash of orange bitters and a regal stir (with orange peel in stirring glass). I've amended above accordingly.
score: 2
G. M. Genovese Premium Member
Any time, Simon. I can't stand by while a recipe with potential is not yet potentiated.
score: 2
Mookie Premium Member
I was lamenting my lack of orange( peel) on hand when I found your comment, what a fantastic use of the yuzu curacao!
score: 1
Andy Parnell-Hopkinson
Subbed the last two ingredients with dry curaçao and orange bitters and it's far better balanced. Still sweet but not overly.
score: 1
Mike Hillis
Enjoyable nightcap. Used Grand Marinier instead of Cointreau, which worked well. I could see that some might feel it is too sweet, but you could reduce the Benedictine by .25 if needed. Good as is.
score: 1
Andy Parnell-Hopkinson
Rather too sweet so I can imagine why people use dry curaçao. Might try again.
score: 1
Ryan Hunter
Just a basic logistics question: how do you approach "dashes" from bottles of which you don't usually use such a small amount? Keep an empty dasher bottle handy for the liqueur du jour? Use a dropper and scale based on the "12 drops per dash"? Actually attach a dasher cap to the bottle in question?
score: 2
Toby James Premium Member
Absent a more streamlined solution, I'd decant into a small bottle and use either a dasher or dropper. The cap thread will be too small to attach to a regular bottle. I personally feel weird reincorporating into the parent bottle, so I'd just pour whatever was left post-dash straight into my next Mai Tai or whatever.
score: 3
BoozebytheBeard
I usually use a dropper. I squeeze to take in, and then give a good hard squeeze out, instead of a drop. Feels more akin to a dash of Angostura, rather than a Japanese bottle. Perhaps half bar spoon or whatnot. But do as you please :)
score: 1
Andy Parnell-Hopkinson
Thumb over the bottle neck: invert: squirt to taste. It's cocktails, not A level chemistry.
score: -1

View 6 comments and discussion

See more...

Difford’s Shop logo
$2.78 per cocktail*

Makes a minimum of 16.5 cocktails.
Shipping and applicable tax calculated at checkout.


Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.

Checkout

* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

Visit Difford’s Shop USA

Pancho Villa (contemporary long version)

Pancho Villa (contemporary long version) Image

Fruity, yet balanced and well-weighted with just enough spirituous bite. Rum acts as a base while gin lightens and lifts.

View more

Ponte Vecchio

Ponte Vecchio Image

A delicately bittersweet Italian brandy and grappa Boulevardier with amaro liqueur and vermouth amaro.

View more

Bow and Arrow

Bow and Arrow Image

Tropical but far from sweet, led by an interplay between mezcal, pineapple and lime, spiced by cinnamon, with bourbon providing this sour's underlying...

View more

Flyby

Flyby Image

Lavender liqueur replaces crème de violette in this riff on an Aviation.

View more

Bait 'n' Switch

Bait 'n' Switch Image

A Pineapple Mezcal Margarita with chili and cinnamon spice.

View more

Fizz Italiano

Fizz Italiano Image

A superbly refreshing, bittersweet, zesty fizz.

View more