|2 fl oz||Bacardi Gold rum|
|1/2 fl oz||Lemon juice (freshly squeezed)|
|1/4 fl oz||Giffard Sugar Cane Syrup|
|1/6 fl oz||Giffard Grenadine Syrup|
|1/2 fl oz||Pasteurised egg white|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
A smooth, sweet Daiquiri with flavoursome rum.
The first of two Commodore cocktails in Albert S. Crockett's 1931 Old Waldorf Bar Days, both served frappé. In his book, Crockett says, "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
See Crockett's Commodore No.2 recipe.
Our recipe is adapted from David A. Embury's 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 Craddock's 1930 The Savoy Cocktail Book which is based on Canadian whisky:
"1 Teaspoon Syrup
2 Dashes Orange Bitters
The Juice of ½ Lime or ¼ Lemon
1 Glass Canadian Club Whiskey
Shake well and strain into cocktail glass."