Cotillion

Difford's Guide
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Serve in a

Coupe glass

Photographed in a

Libbey Speakeasy Coupe 8.5oz

Garnish:

Flamed orange zest twist

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

1 1/2 fl oz Bourbon whiskey
1/2 fl oz Triple sec liqueur (40%)
1/4 fl oz Bacardi 8 year old rum
1/2 fl oz Orange juice (freshly squeezed)
1/2 fl oz Lemon juice (freshly squeezed)
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Review:

A dry bourbon-based citrussy sour lifted by rich aged rum complexity.

Perhaps also try the regarded riff on this classic by Scott Kennedy of Café Cancale, Chicago, USA. Scott's recipe comprises 30ml bourbon, 22.5ml aged rum, 15ml orange curaçao, 15ml orange juice and 22.5ml lemon juice.

History:

Adapted from a recipe in Lucius Beebe's 1946 The Stork Club Bar Book.

Nutrition:

There are approximately 171 calories in one serving of Cotillion.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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