Garnish:
Cinnamon & sugar rim & orange zest twist (discarded)
How to make:
SHAKE all ingredients with ice and fine strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
| 1 1/2 fl oz | Bacardi Spiced |
| 3/4 fl oz | Orange Curaçao liqueur |
| 1 fl oz | Lemon juice (freshly squeezed) |
| 1/3 fl oz | Sugar syrup (rich) 2 sugar to 1 water |
| 1/3 fl oz | Pasteurised egg white |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Vanilla and spice from the rum interact with the orange liqueur in this and citrus.
History:
Created in 1996 by Tony Abou-Ganim at the Starlight Room, a nightclub and cocktail lounge atop San Francisco's Sir Francis Drake Hotel. The Nob Hill cable cars pass by the bar, hence it's catchphrase "between the stars and the cable cars."
Some say that Cory Reistad created the Cable Car but this is what Tony says of such claims, "Cory Reistad did indeed work at the Starlight Room with me although not as a member of the opening team. All the menus were created by myself and yes other bartenders were encouraged to participate but the Cable Car was one of my creations which did indeed go on the menu and was created in 1996."
Tony's original 1996 recipe: 1½ oz Captain Morgan Spiced Rum, ¾ oz Marie Brizard orange curaçao and 1½ oz fresh lemon sour mix (which is made with 2 parts fresh squeezed, filtered lemon juice with 1 part simple syrup).
Nutrition:
There are approximately 210 calories in one serving of Cable Car.
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