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% alc./vol.) |
| 1/4 fl oz | Caribbean blended rum aged 6-10 years |
| 1/2 fl oz | Orange juice (freshly squeezed) |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
Read about cocktail measures and measuring.
Review:
A dry bourbon-based, citrussy sour lifted by rich aged rum complexity.
Variant:
Perhaps also try the regarded riff on this classic by Scott Kennedy of Café Cancale, Chicago, USA. Scott's recipe comprises 30ml (1oz) bourbon, 22.5ml (¾oz) aged rum, 15ml (½oz) orange curaçao, 15ml (½oz) orange juice and 22.5ml (¾oz) lemon juice.
History:
Adapted from a recipe in Lucius Beebe's 1946 The Stork Club Bar Book.
Nutrition:
One serving of Cotillion contains 171 calories.
Alcohol content:
- 1.6 standard drinks
- 22.33% alc./vol. (44.66° proof)
- 21.8 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
Join the Discussion
... comment(s) for Cotillion
You must log in to your account to make a comment.