Commodore No. 3
4.2 62 ratings
Ingredients
How to make
Serve in a nick & nora glass
Prepare
- 1 Select and pre-chill a NICK & NORA GLASS.
- 2 Prepare garnish of one-third lemon slice wheel 'fan'.
Method
- 3 SHAKE all ingredients with ice.
- 4 FINE STRAIN into chilled glass.
Garnish
- 5 Garnish with lemon slice fan on rim.
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Flavour profile
50.0% alc./vol. · 1.4 standard drinks · 146 calories
History
A concise and satisfying rye whiskey sour.
Albert S. Crockett's 1931 book, Old Waldorf Bar Days, includes the Commodore No. 1 and No. 2. David A. Embury, in his 1948 work The Fine Art of Mixing Drinks, notes that "Another version of the Commodore calls for whisky instead of rum, omits the egg white, and uses orange bitters in place of the grenadine. Obviously, the two Commodores command two different fleets." Embury may have been alluding to the "Commodore Cocktail" found in Harry McElhone's 1922 Harry's ABC of Mixing Cocktails and Harry Craddock's 1930 The Savoy Cocktail Book. The recipe from Harry's ABC of Mixing Cocktails reads: Commodore Cocktail. 1 teaspoonful Gomme Syrup, 2 dashes Orange Bitters, Juice of half a Lime, glass of Rye Whisky. Recipe by Phil Gross, Cincinnati, O. The Savoy Cocktail Book provides a similar recipe: COMMODORE COCKTAIL. 1 Teaspoon Syrup 2 Dashes Orange Bitters The Juice of ½ Lime or ¼ Lemon 1 Glass Canadian Club Whiskey Shake well and strain into cocktail glass.
Created by Phil Gross