The commodore is a classic cocktail that is rich, fruity, and delicious. This recipe from "The Old Waldorf-Astoria Bar Book" (1935) calls specifically for Bacardi Rum, as many recipes from the early 20th century did. It is a nice rum for the drink, which you could think of as a more complex version of the Bacardi cocktail.
This is a very interesting cocktail because it pours the mixers by the dash. That's why it can get away with using three sweeteners: sugar, grenadine, and raspberry syrup. For the latter, go ahead and use Chambord or another raspberry liqueur. These are easier to find than the syrup and you may already have a bottle in your bar.
While you can skip it, the egg white adds to the commodore's luscious taste. It won't contribute any egg flavor as that comes from the yolk. Instead, it gives the cocktail a rich mouthfeel and inviting foam on top.
Gather the ingredients.
In a cocktail shaker filled with ice, add the rum, egg white, and sugar, then a dash each of lemon juice, grenadine, and raspberry syrup or liqueur.
Shake very well to ensure the egg is thoroughly mixed.
Serve and enjoy!
- As with any cocktail that includes an egg, you really need to shake it longer and harder than normal. Shake the drink for at least 30 seconds, or until the shaker is too cold to handle.
- It's also important to ensure you're using only fresh eggs. There's a quick water test you can do before cracking the egg: Fill a glass with water and drop the egg in. If it sinks to the bottom, the egg is fresh. Those that float all the way to the top are too old (even for cooking) and should be tossed.
- If you want to use simple syrup rather than granulated sugar, keep it to a dash as well. The equivalent of 1/2 teaspoon of sugar is 1/8 ounce of simple syrup, so just a small splash will do.
How Strong Is a Commodore Cocktail?
As far as its strength goes, the commodore falls in line with other fruity martini-style cocktails. When made with Bacardi Superior (the brand's standard white rum), it shakes up to 22 percent ABV (44 proof) or so. That's pretty strong, so don't let the sweet taste trick you into having more than you might intend to drink.
The commodore no. 2 is quite a bit different than the commodore [no. 1]. With only two common ingredients, grenadine and lemon juice, it is amazing that the two share a name. This is evidence that even in the early 1900s bartenders were creating drinks and duplicating names—something that is far more common today. This commodore is an equal blend of bourbon, lemon, and crème de cacao. It sounds "interesting" but is worth trying because it is quite spectacular.
- To make the drink, shake 1 ounce each of bourbon, crème de cacao, and lemon juice with a dash of grenadine. Strain the drink into a chilled Champagne glass.