Commodore（コモドア）
Bourbon, cacao, lemon — the navy-named sour that drinks like a dessert.
01Recipe
Recommended recipe
House spec — an editorial spec drawing on the sourced versions below.
| Ingredient | Measure |
|---|---|
| Bourbon | 45 ml |
| White crème de cacao | 22.5 ml |
| Fresh lemon juice | 22.5 ml |
| Simple syrupoptional | 10 ml |
Total volume (pre-dilution)
4.5 : 2.3 : 2.3 : 1
- 01
Add all ingredients to a shaker with ice.
- 02
Shake until chilled.
- 03
Strain into a chilled coupe. Garnish.
Garnish — Lemon twist
02Taste profile
- Sweetness
- 65Strong
- Sourness*
- 90Intense
- Bitterness
- 28Light
- Fruitiness
- 50Moderate
- Herbal*
- 0Faint
- Alcohol
- 42Moderate
- Crisp
- 52Moderate
Independent editorial scores, 0–100. *Estimated from the ingredient list — a profile sketch, not a verdict.
03History
Printed in the 1920s under a naval name — one of the few cacao sours that works, because the chocolate stays in the background.
It belongs to the same family as the Brandy Alexander idea: dessert liqueur softened by acid, not by cream.
Origin contested — the entry keeps verified record and received legend distinct.
Sources — Difford's Guide
04Recipe versions
Each version is shown exactly as recorded in its source — unverified claims are flagged.
- 1920s spec
tradition · Reference · unverified
- Crème de cacao0.75 oz
- Lemon Juice0.75 oz
Shake, strain.
Pick 2 versions to compare — up to 3 on a wider screen
05Variations
06The map
Spirits
