Wednesday, May 23, 2018

commodore no. 2

1/3 Bourbon Whiskey (2 oz Larceny)
1/3 Lemon Juice (3/4 oz)
1/3 Crème de Cacao (3/4 oz Tempus Fugit)
1 dash Grenadine (1/4 oz)

Shake with ice and strain into a cocktail glass; I added a lemon twist.
I recently saw a riff on the Commodore No. 2 in Food & Wine: Cocktails 2010, and two Wednesdays ago, I decided to make the original instead. The classic recipe appeared first in the 1935 Waldorf-Astoria Bar Book as a Whiskey Sour with crème de cacao and a touch of grenadine as the sweeteners, and I modified it slightly to make it more spirit forward. Once prepared, the Commodore No. 2 proffered lemon oil over Bourbon and chocolate aromas. Next, a lemon and berry sip led into a whiskey and raspberry-chocolate swallow.

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