The Commodore is a lovely dessert-type cocktail. We’re not exactly sure where it comes from; some recipes refer to it in the Waldorf-Astoria Bar Book of 1935, apparently not realizing that points to a very different recipe with rum and egg.

Whatever its origins, it’s well worth a sip! We like the version Jamie Boudreau serves at Canon in Seattle. Boudreau calls for Tempus Fugit’s dark crème de cacao, which doesn’t have the cloying, acrid flavor often found in brands that use caramel coloring.

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Shake all ingredients with ice and strain into a small, chilled coupe or cocktail glass.

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