Commodore

The Commodore is a brisk whiskey sour from the early-twentieth-century American bar, crediting bartender Phil Gross of Cincinnati and first set down in Harry McElhone's 1922 Harry's ABC of Mixing Cocktails before reaching wider fame in the 1930 Savoy Cocktail Book. Rye is shaken with lemon, a touch of plain syrup, and a couple of dashes of orange bitters, then strained up into a coupe. The bitters lend a faint citrus-peel lift over the dry, grain-forward spine, making it a sharper, more aromatic cousin of the standard whiskey sour.

ClassicSpirit-Forward

Ingredients

  • 2 ozRye Whiskey
  • 0.75 ozLemon Juice
  • 0.5 ozSimple Syrup
  • 2 dashOrange Bitters

Garnish: Lemon Peel

Preparation

Shaken · Coupe · None

  1. 1.

    add

    Combine rye whiskey, lemon juice, simple syrup, and orange bitters in a shaker with ice.

  2. 2.

    shake

    Shake well until chilled.

  3. 3.

    strain

    Fine-strain into a chilled coupe, served up.

  4. 4.

    garnish

    Optionally express a lemon twist over the surface and drop it in.

Flavor Profile

spiced
35%
dilution
27%
citrus
25%
sweet
25%
sour
21%
body
20%
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