in Recipe, Drinks, Rum
byPaul Kushner0 Comments
The Cable Car is a must-try co*cktail for rum lovers. This modern classic was created by Tony Abou-Ganim, a well-known bartender and mixologist, at the Starlight Room in San Francisco in 1996. The co*cktail was named after the city’s iconic cable car system and quickly became a popular choice among patrons.
The Cable Car is a delicious rum sour that combines spiced rum, orange curaçao, lemon juice, and simple syrup. The cinnamon and sugar rim adds a touch of sweetness and a hint of spice to the drink, making it a perfect choice for those who enjoy a balanced and flavorful co*cktail.
History
The Cable Car co*cktail is a signature co*cktail created by Tony Abou-Ganim in 1996 at the Starlight Room in the Sir Francis Drake Hotel in San Francisco. The co*cktail was named after the iconic Nob Hill cable cars that pass by the bar, and it quickly became a popular drink on the menu.
Tony Abou-Ganim, also known as The Modern Mixologist, was inspired to create the Cable Car co*cktail as a modern twist on the classic Sidecar co*cktail. The Sidecar co*cktail was a popular drink during the early 20th century, but it had fallen out of favor by the 1990s. Abou-Ganim sought to revive the classic co*cktail by adding a few modern twists to the recipe.
The Cable Car co*cktail quickly became a hit, and it was soon added to menus at bars and restaurants across the country. Today, it remains a popular drink among co*cktail enthusiasts and is often featured on menus at high-end bars and restaurants.
How to Make It
Cable Car
Yield: 1
Prep Time: 5 minutes
Total Time: 5 minutes
Making a Cable Car co*cktail is relatively easy, and you don't need many ingredients to make it.
Here is a step-by-step guide on how to make a perfect Cable Car co*cktail:
Ingredients
- 1 1/2 oz spiced rum (Kraken, Cruzan, Bacardi, or Captain Morgan Spiced Rum)
- 3/4 oz orange curaçao (Marie Brizard Orange Curaçao, Cointreau, or Grand Marnier)
- 1 1/2 oz fresh lemon sour (or 1 oz fresh lemon juice and 1/2 oz simple syrup)
- Cinnamon sugar for rimming the glass
- Orange peel spiral or orange twist for garnish
Instructions
- Rim a chilled co*cktail glass with cinnamon sugar by rubbing the rim of the glass with a lemon wedge and then dipping it into a mixture of cinnamon and sugar.
- In a co*cktail shaker filled with ice, pour the spiced rum, orange curaçao, and fresh lemon sour.
- Shake well until the shaker is frosty and cold.
- Double-strain the mixture into the chilled glass.
- Garnish with an orange peel spiral or orange twist.
Variations
There are many variations of the Cable Car co*cktail, and each one brings its own unique twist to the classic recipe. Here are a few variations that you can try:
Captain Morgan Cable Car
This variation uses Captain Morgan spiced rum instead of regular spiced rum. It adds a touch of sweetness to the co*cktail, making it perfect for those who prefer a sweeter drink.
Marie Brizard Cable Car
For those who love the taste of orange liqueur, the Marie Brizard Cable Car is a great option. This variation uses Marie Brizard orange curaçao instead of regular curaçao. It has a richer, more complex flavor that adds depth to the co*cktail.
Nob Hill Cable Car
This variation is named after the famous Nob Hill neighborhood in San Francisco, where the original Cable Car co*cktail was created. It uses a blend of spiced rum and brandy, along with lemon juice and curaçao, to create a complex, flavorful co*cktail.
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.
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Written by Paul Kushner
Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.
In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.
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