Commodore No. 1

Review:

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

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