Cable Car
ClassicSpiced rum, orange curaçao, and lemon in a cinnamon-sugar-rimmed coupe.
Warm, tangy, and lightly sweet. Spiced rum adds vanilla and baking spice, curaçao brings orange, and lemon keeps the whole thing lively, while the cinnamon-sugar rim gives each sip a cozy, dessert-like edge.
Ingredients
- 1.5 oz Spiced Rum
- 0.75 oz Orange Curaçao
- 0.75 oz Fresh Lemon Juice
- 0.5 oz Simple Syrup
- Orange twist · optional garnish
Method
- 1
Rim a chilled coupe with cinnamon sugar and set it aside.
- 2
Add the spiced rum, curaçao, lemon juice, and simple syrup to a shaker with ice.
- 3
Shake hard until well chilled.
- 4
Strain into the rimmed coupe and garnish with an orange twist.
The Story
The Cable Car is a modern classic credited to Tony Abou-Ganim, created in the 1990s at the Starlight Room atop San Francisco's Sir Francis Drake Hotel. It reworks the Sidecar template with spiced rum in place of brandy, and the cinnamon-sugar rim nods to the city's famous cable cars. It became a standard on bar menus within a few years of its debut.