Skip to content
Spirlix
Log in Sign up
All cocktails Commodore No. 2

Log in to see whether your bar can pour this

Commodore No. 2

After dinner/digestif · Classic/vintage

4.0 59 ratings

Ingredients

5/6 oz Bourbon whiskey
5/6 oz White crème de cacao
5/6 oz Lemon juice
1/6 oz Grenadine syrup

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of Luxardo Maraschino Cherry.

Method

  1. 3 SHAKE all ingredients with ice.
  2. 4 FINE STRAIN into chilled glass filled with crushed ice.

Garnish

  1. 5 Garnish with maraschino cherry.

Flavour profile

16.1% alc./vol. · 1 standard drink · 148 calories

History

Lemon juice balances this bourbon and crème de cacao-based red cocktail, perhaps best served after dinner.

This is the second of two Commodore cocktails in Albert S. Crockett's 1931 book, Old Waldorf Bar Days. Both are served frappé. Crockett's Commodore No.1 is rum-based and does not include crème de cacao liqueur. He listed the recipe for No.2 as: "One-third Lemon juice One-third Bourbon Whiskey One-third Crème de Cacao Dash Grenadine Syrup Frappé in champagne glass"

Created by Albert Stevens Crockett