Commodore No.2

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: Crushed ice in the glass
• Garnish: Luxardo Maraschino cherry
• ABV: 14%

Ingredients

• Bourbon whiskey — ¾ oz (25 ml)
• Dutch Cacao white crème de cacao — ¾ oz (25 ml)
• Lemon juice (freshly squeezed) — ¾ oz (25 ml)
• Giffard Grenadine syrup — ¼ oz (5 ml)

How to make it

1. Shake all ingredients with ice.
2. Fine strain into a coupe glass.
3. Serve immediately.

A cocktail with bourbon and lemon juice.

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