Commodore No. 1
4.2 30 ratings
Ingredients
How to make
Serve in a coupe glass
Prepare
- 1 Select and pre-chill a COUPE GLASS.
- 2 Prepare garnish of Luxardo Maraschino Cherry.
Method
- 3 SHAKE all ingredients with ice.
- 4 FINE STRAIN into chilled glass.
Garnish
- 5 Garnish with maraschino cherry.
Flavour profile
17.7% alc./vol. · 1.4 standard drinks · 169 calories
History
A Daiquiri sweetened with raspberry and grenadine syrups, mellowed by egg white.
This is the first of two Commodore cocktails presented in Albert S. Crockett's 1931 book, Old Waldorf Bar Days. David A. Embury also features a Commodore in his 1948 work, The Fine Art of Mixing Drinks. Embury notes, "Another version of the Commodore calls for whisky instead of rum, omits the egg white, and uses orange bitters in place of the grenadine. Obviously, the two Commodores command two different fleets." Embury may be referencing the "Commodore Cocktail" found in Harry McElhone's 1922 Harry's ABC of Mixing Cocktails or Harry Craddock's 1930 The Savoy Cocktail Book, both of which are whiskey-based. COMMODORE According to Solon, this drink was named in honor of an individual who held a commanding position within either the New York Yacht Club or the Larchmont Yacht Club. Regardless of the specific club, the existence of two Commodore cocktails meant there was ample choice. One-half teaspoon Sugar One dash Lemon juice White of one Egg One drink of Bacardi Rum One dash of Grenadine One dash of Raspberry Syrup Frappé COMMODORE No. 2 One-third Lemon juice One-third Bourbon Whiskey One-third Crème de Cacao Dash Grenadine Syrup Frappé in champagne glass. Commodore Cocktail. 1 teaspoonful Gomme Syrup, 2 dashes Orange Bitters, Juice of half a Lime, glass of Rye Whisky. Recipe by Phil Gross, Cincinnati, O. COMMODORE COCKTAIL. 1 Teaspoon Syrup. 2 Dashes Orange Bitters. The Juice of ½ Lime or ¼ Lemon. 1 Glass Canadian Club Whisky. Shake well and strain into cocktail glass.
Created by Albert Stevens Crockett