Cotillion Cocktail
From Imbibe Magazine·View original →
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Ingredients
- 1 ozbourbon (Kennedy uses Old Forester 86 proof)
- ¾ oz. aged rum (Kennedy uses Angostura 5 year)
- ½ oz. dry curaçao
- ¾ oz. fresh lemon juice
- ½ oz. fresh orange juice
Preparation
- 1.
Combine all the ingredients in a shaker with ice, then shake to chill. Double strain into a chilled glass. Garnish.
- 2.
Adapted from the Stork Club Bar Book by Scott Kennedy, Café Cancale, Chicago