Sundowner
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Sundowner
Serve in a Coupe glass
| 1 1⁄2 oz | Rémy Martin V.S.O.P. cognac |
| 3⁄4 oz | Grand Marnier or other cognac orange liqueur |
| 1⁄2 oz | Orange juice (freshly squeezed) |
| 1⁄3 oz | Lemon juice (freshly squeezed) |
| 1 dash | Orange Bitters by Angostura |
| 2 drop | Saline solution 4:1 (20g sea salt to 80g water) |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of orange zest twist.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- EXPRESS orange zest twist over the cocktail and use as garnish.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Cognac and orange served straight-up.
Variant:
Red Lion
History:
Popular with the safari set in South Africa, where it is made with locally produced brandy and an orange liqueur called Van der Hum.
Adapted from a recipe in Lucius Beebe's 1946 The Stork Club Bar Book.
Sundowner:
Lucius Beebe, The Stork Club Bar Book, 1946
1½ oz. brandy
¾ oz Van Der Hum liqueur
4 dashes lemon juice
4 dashes orange juice
Shake and serve in 3 oz. cocktail glass.
Nutrition:
One serving of Sundowner contains 166 calories
Alcohol content:
- 1.4 standard drinks
- 21.45% alc./vol. (21.45° proof)
- 19.9 grams of pure alcohol
- More Citrusy cocktails
- More Classic/vintage cocktails
- More Sours (citrus) 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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