|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|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Lemon juice balances this bourbon and crème de cacco-based red-coloured cocktail that is perhaps best served as an after-dinner cocktail.
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"