Commodore recipe
A spirited bourbon sour enriched with chocolate liqueur and a bright citrus finish.
Method: Shake ·
Glass: Coupe glass ·
Time: 3 min ·
Difficulty: Intermediate ·
Family: The Sidecar Family
Ingredients
- 1 1/2 oz Bourbon (or rye whiskey)
- 3/4 oz White crème de cacao
- 3/4 oz Lemon juice (freshly squeezed)
- 1/4 oz Grenadine
How to make a Commodore
- Add bourbon, white crème de cacao, lemon juice, and grenadine to a shaker filled with ice.
- Shake vigorously for twelve to fifteen seconds until thoroughly chilled.
- Strain the liquid through a fine-mesh strainer into a chilled coupe glass.
- Garnish with a brandied cherry dropped into the center of the drink.
- Serve immediately while crisp and cold.
Garnish
Brandied cherry
Pro tip
Shake with large ice cubes to achieve optimal dilution and a crisp chill without watering down the drink.
History of the Commodore
The Commodore No. 2 first appeared in print in the 1935 Waldorf-Astoria Bar Book by Albert S. Crockett. It combines whiskey, chocolate liqueur, and citrus for a unique Prohibition-era flavor profile.
Flavour profile
Tart, Chocolatey, Complex, Bright
Variations
- Commodore No. 1 — Substitute light rum for bourbon for a Caribbean profile.
- Chocolate Sour — Add one fresh egg white before dry shaking for a frothy texture.
- Midnight Commodore — Swap white crème de cacao for dark crème de cacao and rye whiskey.
Practise making the Commodore in the free Virtual Bar game.