Name: Commodore No. 2
Total time: 3 min
Cuisine: Cocktail
Ingredients: 25 ml Bourbon whiskey; 25 ml White crème de cacao; 25 ml Lemon juice; 5 ml Grenadine syrup

Commodore No. 2
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Photographed in an UB Retro Coupe 1920 7.75oz

Ingredients:
⁵⁄₆ oz	Bourbon whiskey
⁵⁄₆ oz	White crème de cacao liqueur
⁵⁄₆ oz	Lemon juice (freshly squeezed)
¹⁄₆ oz	Monin Grenadine Syrup

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of Luxardo Maraschino Cherry.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass filled with crushed ice.
Garnish with maraschino cherry.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

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

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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 stipulates 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"

More cocktails by Albert Stevens Crockett

Nutrition:

One serving of Commodore No. 2 contains 148 calories

Alcohol content:

0.9 standard drinks
16.09% alc./vol. (16.09° proof)
12.9 grams of pure alcohol

More After dinner/digestif cocktails
More Classic/vintage cocktails

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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Showing 6 comments for Commodore No. 2.
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Tony Jones

7th March at 19:36

Really successful from the standard recipe!
The brown cacao brings some viscosity, and its sweetness balances with the lemon's sour.
The grenadine makes a pretty pink; the low dose of bourbon provides interest without overpowering.
First brown cacao cocktail, and it's a winner!

Tony Jones

7th March at 19:39

Ha - after saying I'd done this from the standard recipe, I spotted the recipe wants white c de c!
Giffard's bottles are great value, but I'm not buying both, am I!?

Simon Sedgley

24th June 2024 at 13:37

I don't like to sweat the small stuff but in your history of this cocktail I suspect that you meant to say "stipulates", not "stimulates". btw I now have one of your jiggers and what an excellent little thing it is...bravo.

Paloma Difford

24th June 2024 at 17:51

Hi Simon, thanks for spotting our typo...now fixed! Happy to hear you're enjoying the Easy Jigger 😊

Chris Dimal

29th March 2023 at 11:53

An absolutely delectable dessert drink with woody, intense Bourbon, fruity sweetness of grenadine, nice, dessert notes of the Cacao and the lemon to provide acidity and balance. But the serve was a disaster as my drink overflowed over the crushed ice, resulting in at least a third of the drink being wasted. What a crying shame!

Haig Khachatrian

28th October 2020 at 01:39

Is this meant to be served up in a coupe as pictured or over crushed ice as described?

Simon Difford

28th October 2020 at 08:11

It should be served over crushed ice in a coupe. I'll re-shoot to replace pic ASAP. Many thanks for bringing to my attention.

K&J in Calgary

6th August 2020 at 04:29

A bit all over the map. Balanced in that each sip seems to swing between two poles. We found this only OK.

Anonymous

2nd May 2020 at 21:05

Really delicious cocktail. I liked the combination of bourbon with grenadine. Cacao liqueur also suits well

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