Name: Ocean Cable
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Canadian whisky; 30 ml Aromatized wine; 15 ml Cognac (brandy); 1 dash Creole bitters

Ingredients

1 ¹⁄₂ fl oz

Canadian blended whisky

1 fl oz

Aromatized wine (e.g. Lillet Blanc)

¹⁄₂ fl oz

Cognac (brandy)

1 dash

Peychaud's or other Creole-style bitters

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Ocean Cable contains 177 calories

Alcohol content:

1.6 standard drinks
25.48% alc./vol. (50.96° proof)
23.1 grams of pure alcohol

History

This cocktail originally appears in William James "Billy" Tarling's 1937 Café Royal Cocktail Book Coronation Edition, where its creation is attributed to one A. G. Scott. We've respected the proportions of the original recipe, but as recommended by fellow Discerning Drinker Jason E. Clapham, we've switched the original Angostura Bitters for Creole-style bitters.

OCEAN CABLE
Invented by A. G. Scott
3/6 Canadian Club Whisky.
2/6 Lillet.
1/6 Brandy.
1 dash Angostura.
Shake.

William J. Tarling, Café Royal Cocktail Book, 1937

Comments & Discussion

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John CARR Premium Member 16w

Looks like everyone’s been having fun with this one! I had the exact 30ml tail end of my bottle of Cocchi Americano as it turned out, Martell blue Swift helped to fill out the locally underpowered 37% Canadian club, and I kept strictly to mr Clapham’s conjuration to peychauds bitters. Copied Chris brislawn’s lemon twist. An elegant, worthy and ingenious little concoction. I would def revert to the canonical Lillet - where available in these straitened times 😉

George Jetson Premium Member 19w

My variant:
1 1⁄2 oz Canadian blended whisky (CC Classic High Proof)

1 oz Aromatized wine (Cocchi Americano)

1⁄2 oz Cognac (Ragnaud-Saborin Fontvielle #35)

1 dash Bitters (The Bitter Truth Bogart’s Bitters)

The bitters in concert with the high proof (58%) Canadian Club gives it almost a Manhattan vibe, but the Cocchi bitterness and smooth Cognac take it somewhere else. Delicious!

Chris Brislawn 1y

I thought this needed a bit more complexity than Lillet Blanc and one dash of Peychaud's would provide. Took J. Hinojos' suggestion and used Cocchi Americano instead of Lillet, and I also added a dash of Bitter Truth Creole Bitters to the dash of Peychaud's. No garnish was specified so I added a lemon twist. The interplay between the lemon, the BT Creole and the Cocchi Americano, layered atop the split base balanced between Crown Royal and cognac, was very nice; no lack of complexity in this drink!

William Smith 1y

My second time making this. I used Pendleton Midnight, because it was the only Canadian I had. Very pleasant, balanced and not too sweet.

John Hinojos Premium Member 2y

Perfect, strong Prohibition era cocktail. We are not big fans of Littet, so substituted our favourite, Cocchi Americao, It was great. Hints of spices from the Peychaud bitters. Something to really get ready for a nice supper.

Jeremy Harrold 3y

Definitely a 9/10 on the Boozy scale! You can’t binge drink on this. The Lillet reigns it back from a 10/10 and gives some extra fruit flavours. I like Peychaud’s Bitters and that gives a lingering finish.

Andy Parnell-Hopkinson 4y

Not outstanding but I prefer with angostura over peychaud bitters.

Sammy Karachi 5y

IMO, an improved Saratoga. Best made with cask strength spirits. Not sure about the Peychaud's bitters, I prefer an aromatic bitter with less cinnamon than Ango -- Boker's or Jerry Thomas Decanter work v well.