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Bottoms Up

Classic/vintage · Creamy (e.g. Dirty banana) · Spirit-forward

3.8 11 ratings

Favorite

Ingredients

1 1/3 oz Cognac (brandy)
2/3 oz Orange Curaçao
1/6 oz Grenadine syrup
1/6 oz Heavy/double cream
1 fresh Egg yolk

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of orange zest twist.

Method

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

Garnish

  1. 5 EXPRESS orange zest twist over the cocktail and use as garnish.

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History

A brandy-laced meal with zesty orange cutting through the cream's richness.

Ted Saucier's 1951 book Bottom's Up, described as "with illustrations by Twelve of America's Most Distinguished Artists," features this cocktail. One of the artists, Albert "Al" Dorne, was noted as "one of the best and highest paid in the field of advertising illustration" during his time. The book credits Al Dorne with this drink, suggesting a talent for mixology beyond his illustration work. The recipe provided is: Bottoms Up By Al Dorne 1 jigger Coronet brandy ½ jigger curaçao 1 barspoon grenadine 1 barspoon heavy cream Yolk 1 egg Ice Shake well. Strain into chilled glass.

Created by Albert “Al” Dorne