Cable Car

Difford's Guide
User Rating

Ingredients

Barware

Martini glass
Measuring jigger
Shaker
Strainer
Fine sieve

Flavour Profile

Gentle
Boozy
Sweet
Sour

Nutrition

There are approximately 210 calories in one serving of Cable Car.

Styles & Flavours

Bartender

Cable Car image

Serve in a

Martini glass

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 12 fl oz Bacardi OakHeart Spiced Rum
34 fl oz Pierre Ferrand Curacao
1 fl oz Freshly squeezed lemon juice
13 fl oz Giffard Sugar Cane Syrup
13 fl oz Pasteurised egg white
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Comment:

Vanilla and spice from the rum interact with the orange liqueur in this and citrus.

About:

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).

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