Commodore No. 1

Difford’s Guide
Discerning Drinkers (18 ratings)

Serve in a Coupe glass

Ingredients:
1 12 oz Light white rum (charcoal-filtered 1-4 years old)
12 oz Light gold rum (1-3 year old molasses column)
12 oz Lemon juice (freshly squeezed)
16 oz Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
0.08 oz Raspberry (framboise) sugar syrup
0.08 oz Monin Grenadine Syrup
12 oz Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of Luxardo Maraschino Cherry.
  3. SHAKE all ingredients with ice.
  4. FINE STRAIN into chilled glass.
  5. Garnish with maraschino cherry.

Allergens:

Recipe contains the following allergens:

  • Egg white (pasteurised) - Eggs

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 7/10
Sweet
Medium
Dry/sour
Sweet to sour 7/10

Review:

A Daiquiri sweetened with raspberry and grenadine syrup and mellowed by egg white.

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Variant:

Commodore No.2

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
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.

Albert S. Crockett, Old Waldorf Bar Days, 1931


Commodore Cocktail.
1 teaspoonful Gomme Syrup, 2 dashes Orange Bitters, Juice of half a Lime, glass of Rye Whisky.
Recipe by Phil Gross, Cincinnati, O.

Harry McElhone, Harry's ABC of Mixing Cocktails, 1922


COMMODORE COCKTAIL.
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.

Harry Craddock, The Savoy Cocktail Book, 1930

Nutrition:

One serving of Commodore No. 1 contains 169 calories

Alcohol content:

  • 1.3 standard drinks
  • 17.65% alc./vol. (17.65° proof)
  • 17.6 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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Chris Dimal’s Avatar Chris Dimal
28th May 2023 at 07:32
Made it frappe as per the original (no raspberry syrup at hand though). Pretty decent, but not all that remarkable. However, the appearance is completely different from the picture, with my cocktail coming out pink. I can't imagine how bland it would be with a column still charcoal filtered aged rum (like a Bacardi as he was saying). I did use aquafaba.