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Cotillion

Difford’s Guide
Discerning Drinkers (123)
Cotillion image
Measurements in:
Serves:
1
Ingredients
1 1⁄2 fl oz Bourbon whiskey
1⁄2 fl oz Cointreau L'Unique triple sec liqueur
1⁄12 fl oz Overproof aged pot still rum (high-ester 4-6 years old)
1⁄2 fl oz Orange juice (freshly squeezed)
1⁄2 fl oz Lemon juice (freshly squeezed)
1⁄12 fl oz Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix
2 drop Saline solution (20g sea salt to 80g water) or merest pinch of s (optional)

Read about cocktail measures and measuring

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How to make

Glassware

Serve in a Coupe glass

Prepare

  1. Select and pre-chill a COUPE GLASS.
  2. Prepare garnish of orange zest twist.

Method

  1. SHAKE all ingredients with ice.
  2. FINE STRAIN into chilled glass.

Garnish

  1. EXPRESS flamed orange zest twist over cocktail, then use as garnish.

Flavour Profile

No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
More cocktails with similar strength and taste profile

Health & Nutrition

Nutrition:

One serving of Cotillion contains 171 calories

Alcohol content:

  • 1.6 standard drinks
  • 21.47% alc./vol. (42.93° proof)
  • 21.9 grams of pure alcohol

Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

History

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

Cotillion Cocktail:
1½ oz. bourbon
½ oz. triple sec
½ oz. orange juice
½ oz. lemon juice
1 dash rum
Shake and serve in 3 oz. cocktail glass.

Lucius Beebe, The Stork Club Bar Book, 1946


Review

The original recipe includes "1 dash rum" to "1½ oz bourbon", so suggesting a BIG characterful rum. So don't hold back on the funkiness or strength of your rum. Modern-day triple secs, Cointreau included, aren't nearly as sweet as they were in 1946, hence my addition of half a barspoon of rich sugar syrup to bolster the liqueur's richness. You may only need half barspoon of funk, but this delicious cocktail is reason enough to invest in a properly expressive rum.

Variations/similar cocktails

Perhaps also try the regarded riff on this classic by Scott Kennedy of Café Cancale, Chicago, USA:
30ml (1oz) bourbon
22.5ml (¾oz) aged rum
15ml (½oz) orange curaçao
15ml (½oz) orange juice
22.5ml (¾oz) lemon juice

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$3.63 per cocktail*

Makes a minimum of 8 cocktails.
Shipping and applicable tax calculated at checkout.


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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

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Gallery

Comments & Discussion

Loz Horner
I would have to agree with Chris on this. Perfectly fine but mainly bourbon and the orange / lemon combo coming through for us. Nothing amazing.
score: 1
Rob de Santos Premium Member
This didn't really resonate with me. I will have to try again with a different rum and orange liqueur.
score: 1
Chris Dimal
Oh wow, I feel like a kid alongside the grown-ups! Far too sour for me. The lemon and orange just blow out the Bourbon and the rum for the most part, with the dry spirit forward hit of the Bourbon in the end. The rum is barely there, with the Triple Sec just not even existent. I would love to try this with a sweeter orange liqueur (maybe my Curacao adjunct).
score: 1
Calvin Grant Premium Member
Loved Scott Kennedy's riff; dry and tart, balanced, excellent. Will try the original next.
score: 1
Calvin Grant Premium Member
Loved the original also.
score: 1
Miguel Perales Premium Member
Re-visited this cocktail and changed a few things. Went with Appleton Estates 12 yr rum ( since the 12 is aged in ex-Bourbon barrels), used a local Bourbon that was very oak forward (Fiddler Georgia Heartwood) and used Grand Marnier as recommended by John. Definitely became more complex. The oakiness of the bourbon and rum really played well off each other, the citrus was also prominent and the slight amount of simple syrup really balanced it. Really enjoyed the new combination.
score: 1
John Hinojos Premium Member
Delightful cocktail. Dry with some slight sweetness from the Cointreau and orange juice. Bourbon forward at the beginning and the rum at the end. May try it again using Grand Marnier in place of Cointreau to add a little hint of Cognac.
score: 2
John Hinojos Premium Member
So the next night we made this with Grand Marnier instead of the Cointreau. It was a lot drier, but the added hint of cognac was great. If you want to use Grand Marnier, I would suggest a little sugar syrup if you want it sweeter. It was perfect as we like dry cocktails.
score: 1
Miguel Perales Premium Member
The main review describes it perfectly. A very dry, citrus sour cocktail that ends with the rum ( El Dorado 8 yr) really coming through at the end. A really nice sour.
score: 1

View 7 comments and discussion

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Difford’s Shop logo
$3.63 per cocktail*

Makes a minimum of 8 cocktails.
Shipping and applicable tax calculated at checkout.


Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.

Checkout

* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

Visit Difford’s Shop USA

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