Embassy
Shake ∙ 3 min ∙ 21.6% ABV ∙
The Embassy is a shaken sour of equal parts Cognac, Jamaican aged rum and triple sec with fresh lime juice, served up in a coupe.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: Cognac 25 mlJamaican aged rum 25 mlTriple sec 25 mlLime juice 15 mlSaline solution 1 dash (opt.)
- Fine strain into the chilled glass
- Express an orange twist over the cocktail and use as garnish
Tips
- Shake hard over plenty of ice for 12–15 seconds, saline included if you use it; three 25 ml pours need that water, or the drink tastes boozy and flat.
- Keep the cognac, rum, and triple sec at exactly 25 ml each; a little extra of any one pulls the drink its way and throws off the three-way balance.
History
The Embassy is a Prohibition-era cocktail traced to the Embassy Club, an exclusive Hollywood speakeasy opened in 1929 by restaurateur Adolph "Eddie" Brandstatter, who had already made his name running the nearby Café Montmartre for the film colony. The club catered to movie stars seeking privacy from fans, and its bar is credited with a number of drinks that carried its name into the era's cocktail books.
The earliest known printed recipe for the Embassy appears in Buzza-Cardozo's 1933 book Hollywood Cocktails, built from equal parts brandy, orange liqueur, Jamaican rum, and lime juice. Some later recipe writers substitute a lighter, unaged white rum for the Jamaican rum called for in the original. This Embassy recipe uses less lime juice: 15 ml rather than an equal part.
