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Cotillion

Anytime · Citrusy · Classic/vintage

4.0 123 ratings

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Ingredients

1 1/2 oz Bourbon whiskey
1/2 oz Triple sec
1/12 oz OP high ester aged pot still rum
1/2 oz Orange juice
1/2 oz Lemon juice
1/12 oz Sugar syrup 'rich' (2:1)
2 drop Saline solution 4:1

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 flamed orange zest twist over cocktail, then use as garnish.

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Flavour profile

21.5% alc./vol. · 1.6 standard drinks · 171 calories

History

The initial recipe calls for "1 dash rum" to "1½ oz bourbon," suggesting a rum with substantial character and flavor. Therefore, do not hesitate to select a rum with pronounced funkiness or strength. Modern triple secs, including Cointreau, are less sweet than their 1946 counterparts. This led to the inclusion of half a barspoon of rich sugar syrup to enhance the liqueur's richness. While only a small amount of funk may be required, this delightful cocktail provides ample justification for acquiring a truly expressive rum.

The Cotillion Cocktail is adapted from a recipe found in Lucius Beebe's 1946 book, The Stork Club Bar Book. The recipe calls for 1½ oz. bourbon, ½ oz. triple sec, ½ oz. orange juice, ½ oz. lemon juice, and 1 dash rum. It is to be shaken and served in a 3 oz. cocktail glass.

Created by Lucius Beebe