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Cock N' Bull

Autumn/fall · Nightcap/sipping · Short and stirred

4.2 75 ratings

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Ingredients

1 swath Orange peel
3/4 oz Bourbon whiskey
3/4 oz Bénédictine D.O.M.
1/2 oz Cognac (brandy)
1/4 oz Triple sec
1 dash Orange bitters

How to make

Serve in a old-fashioned glass

Prepare

  1. 1 Select and pre-chill an OLD-FASHIONED GLASS.
  2. 2 Prepare garnish of orange zest twist.

Method

  1. 3 REGAL STIR all ingredients (including orange zest) with ice.
  2. 4 STRAIN into ice-filled glass (preferably a large cube or chunk of block ice).

Garnish

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

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History

Some modern interpretations call for orange curaçao in place of triple sec. Both versions were stirred alongside each other to sample what each liqueur brings to this cocktail. Triple sec is preferred, as per the original recipe, with the subtle extra depth and zestiness afforded by stirring with a swath of orange peel.

This cocktail originated at and derived its name from the renowned Cock 'n Bull British-style pub on Hollywood's Sunset Strip, established in 1937 by Jack Morgan. An admirer of all things English, he adorned the walls with clippings from English newspapers, portraits of British monarchs, and prints depicting English landmarks and countryside. The 'pub' is notably recognized as the venue where head bartender Wes Price created the Moscow Mule, thereby securing his place in cocktail history alongside Jack and the Cock 'n Bull. Upon Jack's passing in 1974, his son John assumed management of the bar, which ultimately ceased operations after 50 years in 1987. It appears in Ted Saucier's Bottom's Up under the designation "Cock 'N Bull Special," suggesting its creation between the bar's opening in 1937 and the publication of Saucier's book in 1951. COCK 'N BULL SPECIAL Courtesy, The Cock 'n Bull, Hollywood ½ oz. brandy ¾ oz. benedictine ¾ oz. bourbon ¼ oz. Cointreau Ice Stir. Pour over cube of ice in a large chilled champagne glass. Garnish with twist of orange peel.