Cable Car

A San Francisco modern classic, the Cable Car reworks the Sidecar by swapping brandy for spiced rum and trading the sugared rim for cinnamon-sugar. The result is warm and citrus-bright — orange curaçao and lemon framing the rum's baking-spice sweetness, all delivered through a coupe rimmed in spice. Tony Abou-Ganim created it in 1996 at the Starlight Room atop the Sir Francis Drake Hotel, named for the Nob Hill cars rattling past below.

Classic

Ingredients

  • 1.5 ozSpiced Rum
  • 0.75 ozCuraçao
  • 1 ozLemon Juice
  • 0.5 ozSimple Syrup

Garnish: Sugar Rim, Orange Peel

Preparation

Shaken · Coupe · None

  1. 1.

    rinse

    Wet the rim of a chilled coupe and coat with cinnamon-sugar (roughly equal parts cinnamon and sugar).

  2. 2.

    add

    Combine spiced rum, orange curaçao, lemon juice, and simple syrup in a shaker.

  3. 3.

    shake

    Add ice and shake hard until well chilled.

  4. 4.

    strain

    Fine-strain into the prepared cinnamon-sugar-rimmed coupe.

  5. 5.

    express

    Express an orange twist over the surface and drop it in as garnish.

Flavor Profile

citrus
39%
sweet
37%
spiced
30%
dilution
28%
sour
23%
fruity
22%
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