Commodore No.1

Name: Commodore No.1
Yield: 1 cocktail
Ingredients: 2 oz (60 ml) Havana Club 3 Year Old rum; ½ oz (15 ml) Lemon juice (freshly squeezed); ¼ oz (7.5 ml) Sugar syrup; ¼ oz (5 ml) Giffard Grenadine syrup; ½ oz (15 ml) Pasteurised egg white

Commodore No.1 cocktail recipe, illustration

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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Method: shake
Glass: Coupe glass
Ice: Ice in the glass
Garnish: Luxardo Maraschino cherry
ABV: 18%

Ingredients

Havana Club 3 Year Old rum — 2 oz (60 ml)
Lemon juice (freshly squeezed) — ½ oz (15 ml)
Sugar syrup — ¼ oz (7.5 ml)
Giffard Grenadine syrup — ¼ oz (5 ml)
Pasteurised egg white — ½ oz (15 ml)

How to make it

Combine Havana Club 3 Year Old rum, lemon juice, sugar syrup, Giffard Grenadine syrup, and pasteurised egg white in a shaker.
Add ice to the shaker.
Shake all ingredients vigorously.
Fine strain the mixture into a chilled coupe glass.

A cocktail with rum and lemon juice.

Updated October 10, 2026