The Cable Car

The Cable Car

The Cable Car was created  by Tony Abou Ganim in 1996 as a signature cocktail for the Starlight Room, a stunning nightclub and cocktail lounge atop the historic Sir Francis Drake Hotel in San Francisco. Its name comes from the geographic location of its house of origin … One of the city’s landmark properties, the Sir Francis Drake is located along the world famous Nob Hill cable car tracks, and its Starlight Room is affectionately referred to as the lounge that can be found “between the stars and the cable cars.”

This cocktail is a simple balance of Captain Morgan Spiced Rum, orange curacao, and fresh sour, served up in a cinnamon-sugar frosted cocktail glass. Founded in 1983, Captain Morgan is one of the top selling spiced rums in the world. Produced by the Serralles Distillery in Ponce, Puerto Rico, this rich, sweet rum is lush with flavors of nutmeg, coriander, cinnamon and vanilla – a combination that is nearly impossible to resist as a cocktail feature. For a slightly bitter element curacao is the perfect compliment for the spicy sweetness of this rum. Curacao is a generic reference to orange liqueur, and is a term derived from the island in the Dutch West Indies where some of the finest bitter oranges in the Caribbean are cultivated. The peels of these unique citrus were brought to Holland in the seventeenth century where the first orange liqueur was created. At present, this versatile liqueur is primarily produced in France, Holland and the United States, and still utilizes the aforementioned Caribbean peels.

 

The Cable Car Recipe

1.5 parts Captain Morgan Spiced Rum
.75 parts Marie Brizard Orange Curaçao
1.5 parts Fresh Sour *

In an ice filled mixing glass add Captain Morgan, orange curaçao and fresh sour; shake until well blended. Strain into a chilled sugar-cinnamon frosted cocktail glass* and garnish with an orange spiral – (Orange spirals can be easily cut fresh using a citrus zester, also known as a channel knife).

To sugar-cinnamon frost a cocktail glass, first chill the glass, rub the rim’s circumference approximately ¾ inch in depth with a lemon wedge, then dip into a bowl of superfine sugar – (regular granulated sugar does not adhere as well).

To listen to the interview with Tony, please click here.

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