Commodore #2

Commodore #2 image

Serve in

Old-fashioned...
2 fl oz Bourbon whiskey
¾ fl oz Creme de cacao liqueur (white)
¼ fl oz Giffard Grenadine Syrup
½ fl oz Freshly squeezed lemon juice
2 dash Angostura Aromatic Bitters (optional)
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How to make:

SHAKE all ingredients with ice and fine strain into ice-filled glass.

Garnish:

Luxardo Maraschino cherry

Comment:

Fruity, tangy Bourbon, surprisingly dry despite its sweet ingredients.

Origin:

Recipe adapted from Albert S. Crockett's 1935 'Old Waldorf Bar Days'. The original recipe calls for equal parts lemon juice, bourbon and crème de cacao with a dash of grenadine, and for the drink to be served 'straight-up' - we believe it better suited to being served on the rocks.

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Bourbon whiskey

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