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) |
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.
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