Commodore No.2

Difford's Guide
User Rating (9 ratings)

Serve in a

Coupe glass

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 White Crème de Cacao
5/6 fl oz Lemon juice (freshly squeezed)
1/6 fl oz Giffard Grenadine syrup
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Review:

Lemon juice balances this bourbon and crème de cacco-based red-coloured cocktail that is perhaps best served as an after-dinner cocktail.

Gentle
Boozy
Sweet
Dry/sour

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:

There are approximately 133 calories in one serving of Commodore No.2.

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Makes a minimum of ... cocktails
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* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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