Commodore
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.
Ingredients
- 1½ parts Bourbon or Rye whiskey
- ½ part Crème de cacao
- ½ part Lemon juice
- 1 dash Grenadine
Instructions
Shake all ingredients with ice and strain into a small, chilled coupe or cocktail glass.
Get the App
The Cocktail Party app puts this drink – and hundreds more – in your pocket, and tells you what you can make from the ingredients you have at home. It's the best $3.99 you'll ever spend on a drink.
Read more
- Commodore at PUNCH
Abbey Mears, Google Play Store 
