Commodore
Bourbon, white crème de cacao, lemon and grenadine. A pre-Prohibition sour.
Shaken · Coupe · Medium · about 3 minutes · about 20% ABV
Ingredients
- 45 ml Bourbon
- 22.5 ml Crème de cacao
- 22.5 ml Fresh lemon juice
- 5 ml Grenadine
- Lemon twist (garnish)
Method
- Chill the glass
- Pour 45 ml bourbon into the shaker
- Pour 22.5 ml crème de cacao into the shaker
- Add 22.5 ml fresh lemon juice
- Pour 5 ml grenadine into the shaker
- Add ice
- Shake hard
- Strain
- Garnish
About the Commodore
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Commodore FAQ
What's in a Commodore?
45 ml bourbon, 22.5 ml crème de cacao, 22.5 ml fresh lemon juice, 5 ml grenadine, garnished with lemon twist.
How strong is a Commodore?
About 20% ABV once mixed with ice, which is 1.8 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Commodore?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Commodore in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
