Garnish:
Luxardo Maraschino cherry
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1/2 fl oz | Light gold rum (1-3 year old molasses column) |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/6 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1/12 fl oz | Raspberry (framboise) sugar syrup |
| 1/12 fl oz | Grenadine/pomegranate syrup (2:1) |
| 1/2 fl oz | Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
Read about cocktail measures and measuring.
Hazardous ingredients
Pasteurised egg white is potentially hazardous to those with allergy or intolerance.
Review:
A Daiquiri sweetened with raspberry and grenadine syrup and mellowed by egg white.
Variant:
History:
The first of two Commodore cocktails in Albert S. Crockett's 1931 Old Waldorf Bar Days. (See Crockett's Commodore No.2 recipe).
David A. Embury also includes a Commodore cocktail in his 1948 The Fine Art of Mixing Drinks, where he writes, "Another version of the Commodore calls for whisky instead of rum, omits the egg white, and uses orange bitters in place of the grenadine. Obviously, the two Commodores command two different fleets." Embury is perhaps referring to the "Commodore Cocktail" recipe in Harry McElhone's 1922 Harry's ABC of Mixing Cocktails or in Harry Craddock's 1930 The Savoy Cocktail Book, both whisk(e)y based.
COMMODORE
Albert S. Crockett, Old Waldorf Bar Days, 1931
Named, according to Solon, after a man who was raking officer either of the New York Yacht Club or Larchmont Yacht Club. Anyhow, as there were two Commodore cocktails, there were enough to go around.
One-half teaspoon Sugar
One dash Lemon juice
White of one Egg
One drink of Bacardi Rum
One dash of Grenadine
One dash of Raspberry Syrup
Frappé
COMMODORE No. 2
One-third Lemon juice
One-third Bourbon Whiskey
One-third Crème de Cacao
Dash Grenadine Syrup
Frappé in champagne glass.
Commodore Cocktail.
Harry McElhone, Harry's ABC of Mixing Cocktails, 1922
1 teaspoonful Gomme Syrup, 2 dashes Orange Bitters, Juice of half a Lime, glass of Rye Whisky.
Recipe by Phil Gross, Cincinnati, O.
COMMODORE COCKTAIL.
Harry Craddock, The Savoy Cocktail Book, 1930
1 Teaspoon Syrup.
2 Dashes Orange Bitters.
The Juice of ½ Lime or ¼ Lemon.
1 Glass Canadian Club Whisky.
Shake well and strain into cocktail glass.
Nutrition:
One serving of Commodore No. 1 contains 169 calories.
Alcohol content:
- 1.4 standard drinks
- 19.35% alc./vol. (38.7° proof)
- 19.4 grams of pure alcohol
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