Cotillion

Difford's Guide
User Rating (38 ratings)

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.

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.

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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.
Buy direct from
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