Garnish:
Luxardo Maraschino cherry
How to make:
SHAKE all ingredients with ice and fine strain into glass filled with crushed ice.
| 5/6 fl oz | Bourbon whiskey |
| 5/6 fl oz | Dutch Cacao white crème de cacao |
| 5/6 fl oz | Lemon juice (freshly squeezed) |
| 1/6 fl oz | Grenadine/pomegranate syrup (2:1) |
Read about cocktail measures and measuring.
Review:
Lemon juice balances this bourbon and crème de cacco-based red-coloured cocktail that is perhaps best served as an after-dinner cocktail.
History:
The second of two Commodore cocktails in Albert S. Crockett's 1931 Old Waldorf Bar Days, both served frappé. Crockett's Commodore No.1 is rum-based and without crème de cacao liqueur. He stimulates the No.2 recipe as:
"One-third Lemon juice
One-third Bourbon Whiskey
One-third Crème de Cacao
Dash Grenadine Syrup
Frappé in champagne glass"
Nutrition:
One serving of Commodore No. 2 contains 148 calories.
Alcohol content:
- 0.9 standard drinks
- 16.13% alc./vol. (32.26° proof)
- 12.9 grams of pure alcohol
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