Der Hunter ist einer der wenigen gelungenen Zwei-Komponenten-Drinks. Rye Whiskey und Cherry Brandy, mehr bedarf es nicht.
60 ml Jack Daniel’s Rye 20 ml Cherry Heering
Preparation: Stirred.
Alternatively and currently preferred by us:
60 ml Woodford Reserve Rye 15 ml Boudier Guignolet de Dijon 5 ml Humbel Schattenmorelle
Preparation: 3 ice cubes, stirred for 20 seconds (60 times).
We first found the Hunter in Jacob Abraham Grohusko’s book “Jack’s Manual” from 1908. In the years that followed, it was generally agreed that this drink was made from a rye whiskey and a cherry brandy. In 1940, Angostura Bitters were added for the first time, but the drink does not need them. In 1948, a lemon zest is used, but we wouldn’t use that either.
Occasionally there are drinks with the same name, but they are something else. We may also ignore them because they are often only mentioned once. P. Dagouret describes a Hunter’s Cocktail that uses rum and cognac. It is also called “Hunter Cocktail Special” in 1947. In 1944 Nick Thomas names a Hunters Cocktail made with Rye Whiskey with Sherry Cordial (a misspelling?) and orange juice. In 1947 they use whisky and sherry. The Hunter Cocktail at Ted Saucier’s in 1951 with its vermouth is also something quite different. His “Junior”, on the other hand, is our Hunter Cocktail. The variant published by Sean Muldoon and Jack McGarry in 2015 may be inspired by the original, but it is definitely not a Hunter.
We have not found any information on where the name of this drink comes from. But we do have an educated guess, which we will present below. In our opinion, the drink is the signature drink of the “Hunter Rye Whiskey”. We base this on the fact that this brand was extraordinarily successful and was advertised. Therefore, we would like to say a few words about this rye and the distillery that produced it.
Hunter’s Baltimore Rye. The Argonaut, 18. August 1906, page 13. [4]
William Lanahan founded a liquor company around 1849, which later traded under the name William Lanahan & Son. [2-381] In 1912 we read in the book “Baltimore. Its history and its people” on page 382: “About fifty years ago the firm introduced to the public its famous blend, “Hunter Baltimore Rye,” an article which speedly acquired a world-wide reputation. There is no article made in Baltimore that has done more to spread the fame of the city as a commercial centre than has Hunter Baltimore Rye”.[1][2-382]
The popularity is also confirmed by Harry Johnson in the 1900 edition of his book “The New and Improved Illustrated Bartenders’ Manual”. There, on page 150, he lists “Hunter Rye Whiskey” among the spirits required in a bar. On the same page, he notes that the brands on his list are some of the best known:„The above are a few of the most popular brands of liquors now in use.“
From the beginning, the brand presented itself as aristocratic. On the label and in advertisements, a gentleman on horseback dressed for a fox hunt was depicted and the product was advertised as “The American Gentleman’s Whiskey”. [1]
The company also marketed other whiskeys, but Hunter Baltimore Rye was its flagship, which was promoted with large campaigns. The logo was also painted on the outfield fences of major league baseball stadiums in New York and Chicago and on the walls of houses. [1]
Unusually for the time, the company employed six people who travelled the country to market the whiskey. There were also numerous promotional items. The strategy worked and Hunter became America’s best-selling rye whiskey. They then began to conquer foreign markets as well. [1]
The success of Hunter Baltimore Rye meant that there were imitators. Many other whiskeys began to call themselves “Baltimore Rye” as well, even if they were produced hundreds of miles away from Baltimore. The Shields-May Company from Cincinnati launched its “Hunter’s Own Bourbon” in 1895, the Sherbrook Distillery from the same city its “Hunter’s Lake Whiskey”. From Kentucky came the “Old Lewis Hunter Rye”. To protect its brand, Lanahan therefore had its “Hunter Rye” trademark protected in 1890 and again in 1905, and “Hunter Baltimore Rye” in 1898 and 1908. [1]
There are bartenders who prepare the Hunter Cocktail with bourbon. They justify this by saying that the drink also works very well with a suitable bourbon. [3] Of course, one can argue whether with bourbon one still has a Hunter Cocktail in front of one, but we want to leave this discussion to others. In any case, we like our version with rye whiskey very much.
1923 P. Dagouret: Le Barman Universel. Seite 26. Hunters’ Cocktail.
Gobelet n° 3 au 1/4 plein de petite glace. 2 traits angostura. 1 cuiller à café sirop de sucre. 1 cuiller à café essence de café. 3/4 verre à liqueur rhum. 3/4 verre à liqueur cognac. Remuer. Passer dans verre n° 8. Ajouter zeste de citron pressé et quelques quartiers de noix bien épluchés.
1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 34. Hunter Cocktail.
1927 Anonymus: El Arte de Hacer Un Cocktail. Seite 36. Hunter (Cazador).
2/3 whiskey americano. 1/3 Cherry brandy. Bien batido.
1929 P. Dagouret: Le Barman Universel. Seite 27. Hunters’ Cocktail.
Gobelet n° 3 au 1/4 plein de petite glace. 2 traits angostura. 1 cuiller à café sirop de sucre. 1 cuiller à café essence de café. 3/4 verre à liqueur rhum. 3/4 verre à liqueur cognac. Remuer. Passer dans verre n° 8. Ajouter zeste de citron pressé et quelques quartiers de noix bien épluchés.
1930 Anonymus: Here’s How. Seite 13. Hunter Cocktail.
1930 Gerardo Corrales: Club de Cantineros. Seite 44. Hunter Cocktail.
2 /3 whiskey Rye. 1 /3 cherry brandy. Revuélvase.
1931 John: „Happy Days!“. Seite 48. Hunter Cocktail.
75 per cent Rye Whiskey 25 per cent Cherry Brandy. Fill glass with ice; stir, strain and serve.
1933 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 10. Hunter Cocktail.
3/4 jigger rye whiskey 1/4 jigger cherry brandy Fill glass with ice. Stir, strain, and serve with lemon peel.
1933 Harry Todd: Mixer’s Guide. Seite 29. Hunter Cocktail.
Three-fourths jigger Rye Whisky. One-fourth jigger Cherry Brandy. Fill glass with ice; stir, strain and serve.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 71. Hunter Cocktail.
75% whisky 25% cherry brandy Fill glass with ice, stir, strain, and serve.
1933 P. Dagouret: Le Barman Universel. Seite 27. Hunters’ Cocktail.
Gobelet n° 3 au 1/4 plein de petite glace. 2 traits angostura. 1 cuiller à café sirop de sucre. 1 cuiller à café essence de café. 3/4 verre à liqueur rhum. 3/4 verre à liqueur cognac. Remuer. Passer dans verre n° 8. Ajouter zeste de citron pressé et quelques quartiers de noix bien épluchés.
1934 Anonymus: A Life-Time Collection of 688 Recipes. Seite 30. Hunter Cocktail.
1938 Jean Lupoiu: Cocktails. Seite 79. Hunter Cocktail.
Dans le verre à mélange: 1/3 Cherry Rocher, 2/3 Seagram’s V. O. Whisky. Mélanger et servir.
1940 Anonymus: Professional Mixing Guide. Seite 37. Hunter Cocktail.
1 1/2 oz Rye Whiskey, 1/2 oz Cherry Brandy, 2 dashes Angostura Bitters. Stir in cracked ice and strain into cocktail glass.
1940 Crosby Gaige: Crosby Gaige’s Cocktail Guide. Seite 128. Master of the Hounds.
1 jigger Rye Whiskey 1/3 jigger Cherry Brandy 2 dashes Angostura Bitters Stir in cracked ice and strain into cocktail glass.
1944 Nick Thomas: Bartender’s Friend. Hunters Cocktail.
1 oz. Rye Whiskey 1 oz Sherry Cordial 1 Teaspoonful Orange Juice
1947 A. Vermeys: Cocktails. Seite 50. Hunter Cocktail.
1/3 Sherry Sandeman; 2/3 Whisky.
1947 A. Vermeys: Cocktails. Seite 50. Hunter Cocktail Special.
2 traits Angustura; 1 cuillerée sucre; 1 cuille- rée essence de café; 1/2 Rhum; 1/2 Cognac; zeste de citron et quartier noix, épluchée.
1948 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 15. Hunter Cocktail.
3/4 jigger rye whiskey 1/4 jigger cherry brandy Fill glass with ice Stir, strain, and serve with lemon peel.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 386. Hunter.
2/3 whisky Rye. 1/3 Cherry brandy. Hielo. Revuélvase, cuéle- se y sírvase.
1948 Jean Lupoiu: Cocktails. Seite 61. Hunter Cocktail.
Dans le verre à mélange: 1/3 Cherry Rocher, 2/3 Seagram’s V. O. Whisky. Mélanger et servir.
1948 P. Dagouret: Le Barman Universel 10. Seite 29. Hunters’ Cocktail.
Gobelet n° 3 au 1/4 plein de petite glace. 2 traits angostura. 1 cuiller à café sirop de sucre. 1 cuiller à café essence de café. 3/4 verre a liqueur rhum 3/4 verre à liqueur cognac. Remuer. Passer dans verre n° 8. Ajouter zeste de citron pressé et quelques quartiers de noix bien épluchés.
1948 P. Dagouret: Le Barman Universel 11. Seite 29. Hunters’ Cocktail.
Gobelet n° 3 au 1/4 plein de petite glace. 2 traits angostura. 1 cuiller à café sirop de sucre. 1 cuiller à café essence de café. 3/4 verre à liqueur rhum. 3/4 verre à liqueur cognac. Remuer. Passer dans verre n° 8. Ajouter zeste de citron pressé et quelques quartiers de noix bien épluchés.
1949 P. Dagouret: Le barman universel. Seite 29. Hunter’s Cocktail.
Gobelet no 3 au 1/4 plein de petite glace. 2 traits angostura. 1 cuiller à café sirop de sucre. 1 cuiller à café essence de café. 3/4 verre à liqueur rhum. 3/4 verre à liqueur cognac. Remuer. Passer dans verre no 8. Ajouter zeste de citron pressé et quelques quartiers de noix bien épluchés.
1949 Wilhelm Stürmer: Cocktails by William. Seite 54. Hunter Cocktail.
Jäger Cocktail 1/2 Rye Whisky, 1/2 Sherrybrandy oder Griotte.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 128. Hunter.
By Frank Hunter, “21” Brands, Inc., New York City 1/2 oz. Tribuno dry vermouth 1 1/2 oz. Tribuno sweet vermouth Pour into mixing glass with cracked ice. Twist and drop 2 orange peels into mixer. Stir rapidly, and strain into cocktail glass.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 142. Junior.
By Gene Ahern, Cartoonist, Creator of “Room and Board” 2 oz. rye 1 oz. cherry brandy Stir with cracked ice and strain into Martini glass. Add stem cherry.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 68. Hunter.
2/3 Rye Whisky. 1/3 Cherry Brandy. Stir and Strain.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 68. Hunter.
2/3 Rye Whisky. 1/3 Cherry Brandy. Stir and Strain.
1955 Jean Lupoiu: Cocktails. Seite 69. Hunter Cocktail.
Dans le verre à mélange: 1/3 Cherry Brandy Cointreau, 2/3 Rye Whisky. Mélanger et servir.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 102. Master of the Hounds.
1 Jigger Rye Whiskey 1/3 Jigger Cherry Brandy 2 Dashes Angostura Bitters Stir well with ice and strain into glass.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 69. Hunter.
2/3 Rye Whisky. 1/3 Cherry Brandy. Stir and Strain.
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 73. Hunter.
2/3 Rye Whisky. 1/3 Cherry Brandy. MIXING GLASS.
1976 Anonymus: International Guide to Drinks. Seite 54. Hunter.
2/3 rye 1/3 cherry brandy Mixing glass
1977 Stan Jones: Jones’ Complete Barguide. Seite 336. Master of the Hounds.
Cocktail Glass Stir 1-3/4 oz rye 3/4 oz cherry flavored brandy 2 dashes Angostura bitters
2015 Sean Muldoon & Jack McGarry: The Dead Rabbit Drinks Manual. Seite 248. Hunter. 2 ounces Bulleit Rye; 3/4 ounce The Bitter Truth EXR Amaro; 1/2 ounce Combier Roi Rene Rouge Cherry Liqueur; 1/4 ounce Pernod Absinthe; 5 dashes Bittermens Xocolatl Mole Bitter; garnish: orange peel.
60 ml Jack Daniel’s Rye
20 ml Cherry Heering
Preparation: Stirred.
Alternatively and currently preferred by us:
60 ml Woodford Reserve Rye
15 ml Boudier Guignolet de Dijon
5 ml Humbel Schattenmorelle
Preparation: 3 ice cubes, stirred for 20 seconds (60 times).
We first found the Hunter in Jacob Abraham Grohusko’s book “Jack’s Manual” from 1908. In the years that followed, it was generally agreed that this drink was made from a rye whiskey and a cherry brandy. In 1940, Angostura Bitters were added for the first time, but the drink does not need them. In 1948, a lemon zest is used, but we wouldn’t use that either.
Occasionally there are drinks with the same name, but they are something else. We may also ignore them because they are often only mentioned once. P. Dagouret describes a Hunter’s Cocktail that uses rum and cognac. It is also called “Hunter Cocktail Special” in 1947. In 1944 Nick Thomas names a Hunters Cocktail made with Rye Whiskey with Sherry Cordial (a misspelling?) and orange juice. In 1947 they use whisky and sherry. The Hunter Cocktail at Ted Saucier’s in 1951 with its vermouth is also something quite different. His “Junior”, on the other hand, is our Hunter Cocktail. The variant published by Sean Muldoon and Jack McGarry in 2015 may be inspired by the original, but it is definitely not a Hunter.
We have not found any information on where the name of this drink comes from. But we do have an educated guess, which we will present below. In our opinion, the drink is the signature drink of the “Hunter Rye Whiskey”. We base this on the fact that this brand was extraordinarily successful and was advertised. Therefore, we would like to say a few words about this rye and the distillery that produced it.
William Lanahan founded a liquor company around 1849, which later traded under the name William Lanahan & Son. [2-381] In 1912 we read in the book “Baltimore. Its history and its people” on page 382: “About fifty years ago the firm introduced to the public its famous blend, “Hunter Baltimore Rye,” an article which speedly acquired a world-wide reputation. There is no article made in Baltimore that has done more to spread the fame of the city as a commercial centre than has Hunter Baltimore Rye”. [1] [2-382]
The popularity is also confirmed by Harry Johnson in the 1900 edition of his book “The New and Improved Illustrated Bartenders’ Manual”. There, on page 150, he lists “Hunter Rye Whiskey” among the spirits required in a bar. On the same page, he notes that the brands on his list are some of the best known:„The above are a few of the most popular brands of liquors now in use.“
From the beginning, the brand presented itself as aristocratic. On the label and in advertisements, a gentleman on horseback dressed for a fox hunt was depicted and the product was advertised as “The American Gentleman’s Whiskey”. [1]
The company also marketed other whiskeys, but Hunter Baltimore Rye was its flagship, which was promoted with large campaigns. The logo was also painted on the outfield fences of major league baseball stadiums in New York and Chicago and on the walls of houses. [1]
Unusually for the time, the company employed six people who travelled the country to market the whiskey. There were also numerous promotional items. The strategy worked and Hunter became America’s best-selling rye whiskey. They then began to conquer foreign markets as well. [1]
The success of Hunter Baltimore Rye meant that there were imitators. Many other whiskeys began to call themselves “Baltimore Rye” as well, even if they were produced hundreds of miles away from Baltimore. The Shields-May Company from Cincinnati launched its “Hunter’s Own Bourbon” in 1895, the Sherbrook Distillery from the same city its “Hunter’s Lake Whiskey”. From Kentucky came the “Old Lewis Hunter Rye”. To protect its brand, Lanahan therefore had its “Hunter Rye” trademark protected in 1890 and again in 1905, and “Hunter Baltimore Rye” in 1898 and 1908. [1]
There are bartenders who prepare the Hunter Cocktail with bourbon. They justify this by saying that the drink also works very well with a suitable bourbon. [3] Of course, one can argue whether with bourbon one still has a Hunter Cocktail in front of one, but we want to leave this discussion to others. In any case, we like our version with rye whiskey very much.
Sources
Historical recipes
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 36. Hunter Cocktail.
75% rye whiskey
25% cherry brandy.
Fill glass with ice, stir,
strain and serve.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 49. Hunter Cocktail.
75% rye whiskey
25% cherry brandy.
Fill glass with ice, stir, strain and serve.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 27. Hunter Cocktail.
2/3 Jigger Rye Whiskey.
1/3 Jigger Cherry Brandy.
Stir.
1914 Jacques Straub: Drinks. Seite 29. Hunter Cocktail.
2/3 jigger rye whiskey.
1/3 jigger cherry brandy. Stir.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 53. Hunter Cocktail.
75% Rye Whiskey
25% Cherry Brandy
Fill glass with ice, stir, strain and serve.
1920 Anonymus: Good Cheer. Seite 15. Hunter Cocktail.
2/3 shot rye whiskey.
1/3 shot cherry brandy. Stir.
1923 P. Dagouret: Le Barman Universel. Seite 26. Hunters’ Cocktail.
Gobelet n° 3 au 1/4 plein de petite glace.
2 traits angostura.
1 cuiller à café sirop de sucre.
1 cuiller à café essence de café.
3/4 verre à liqueur rhum.
3/4 verre à liqueur cognac.
Remuer. Passer dans verre n° 8.
Ajouter zeste de citron pressé et quelques quartiers
de noix bien épluchés.
1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 34. Hunter Cocktail.
2/3 Seagram’s Rye Wliisky, 1/3 Cherry Brandy.
Stir.
1927 Anonymus: El Arte de Hacer Un Cocktail. Seite 36. Hunter (Cazador).
2/3 whiskey americano.
1/3 Cherry brandy.
Bien batido.
1929 P. Dagouret: Le Barman Universel. Seite 27. Hunters’ Cocktail.
Gobelet n° 3 au 1/4 plein de petite glace.
2 traits angostura.
1 cuiller à café sirop de sucre.
1 cuiller à café essence de café.
3/4 verre à liqueur rhum.
3/4 verre à liqueur cognac.
Remuer. Passer dans verre n° 8.
Ajouter zeste de citron pressé et quelques quartiers
de noix bien épluchés.
1930 Anonymus: Here’s How. Seite 13. Hunter Cocktail.
2/3 shot rye whiskey.
1/3 shot cherry brandy. Stir.
1930 Gerardo Corrales: Club de Cantineros. Seite 44. Hunter Cocktail.
2 /3 whiskey Rye.
1 /3 cherry brandy. Revuélvase.
1931 John: „Happy Days!“. Seite 48. Hunter Cocktail.
75 per cent Rye Whiskey
25 per cent Cherry Brandy.
Fill glass with ice; stir, strain and serve.
1933 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 10. Hunter Cocktail.
3/4 jigger rye whiskey
1/4 jigger cherry brandy
Fill glass with ice.
Stir, strain, and serve with lemon peel.
1933 Harry Todd: Mixer’s Guide. Seite 29. Hunter Cocktail.
Three-fourths jigger Rye Whisky.
One-fourth jigger Cherry Brandy.
Fill glass with ice; stir, strain and serve.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 71. Hunter Cocktail.
75% whisky
25% cherry brandy
Fill glass with ice, stir, strain, and serve.
1933 P. Dagouret: Le Barman Universel. Seite 27. Hunters’ Cocktail.
Gobelet n° 3 au 1/4 plein de petite glace.
2 traits angostura.
1 cuiller à café sirop de sucre.
1 cuiller à café essence de café.
3/4 verre à liqueur rhum.
3/4 verre à liqueur cognac.
Remuer. Passer dans verre n° 8.
Ajouter zeste de citron pressé et quelques quartiers
de noix bien épluchés.
1934 Anonymus: A Life-Time Collection of 688 Recipes. Seite 30. Hunter Cocktail.
2/3 jigger Rye Whisky 1 jigger Cherry Brandy
. Stir
1935 Adrian: Cocktail Fashions of 1936. Seite 58. Pink Toots Cocktail.
2/3 shot rye whiskey,
1/3 shot cherry brandy.
1935 Anonymus: The Art of Mixing Drinks. Seite 56. Hunter Cocktail.
1 Pony Rye Whisky
1 Pony Cherry Brandy
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 37. Hunter Cocktail.
2/3 Rye whiskey.
1/3 cherry brandy.
Stir well and serve.
1937 R. de Fleury: 1800 – And All That. Seite 90. Pink Toots.
2/3 Rye Whisky
1/3 Cherry Brand
1937 United Kingdom Bartenders Guild: Approved Cocktails. Hunter.
66 2/3% Seagram’s Rye Whisky.
33 1/3% Cherry Brandy.
Stir well.
1937 William J. Tarling: Café Royal Cocktail Book. Hunter.
2/3 Seagram’s Rye Whisky.
1/3 Cherry Brandy.
Stir well.
1938 Jean Lupoiu: Cocktails. Seite 79. Hunter Cocktail.
Dans le verre à mélange:
1/3 Cherry Rocher, 2/3 Seagram’s V. O.
Whisky.
Mélanger et servir.
1940 Anonymus: Professional Mixing Guide. Seite 37. Hunter Cocktail.
1 1/2 oz Rye Whiskey, 1/2 oz Cherry
Brandy, 2 dashes Angostura Bitters.
Stir in cracked ice and strain into
cocktail glass.
1940 Crosby Gaige: Crosby Gaige’s Cocktail Guide. Seite 128. Master of the Hounds.
1 jigger Rye Whiskey
1/3 jigger Cherry Brandy
2 dashes Angostura Bitters
Stir in cracked ice and strain into cocktail
glass.
1944 Nick Thomas: Bartender’s Friend. Hunters Cocktail.
1 oz. Rye Whiskey
1 oz Sherry Cordial
1 Teaspoonful Orange Juice
1947 A. Vermeys: Cocktails. Seite 50. Hunter Cocktail.
1/3 Sherry Sandeman; 2/3 Whisky.
1947 A. Vermeys: Cocktails. Seite 50. Hunter Cocktail Special.
2 traits Angustura; 1 cuillerée sucre; 1 cuille-
rée essence de café; 1/2 Rhum; 1/2 Cognac;
zeste de citron et quartier noix, épluchée.
1948 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 15. Hunter Cocktail.
3/4 jigger rye whiskey
1/4 jigger cherry brandy
Fill glass with ice
Stir, strain, and serve with lemon peel.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 386. Hunter.
2/3 whisky Rye.
1/3 Cherry brandy.
Hielo. Revuélvase, cuéle-
se y sírvase.
1948 Jean Lupoiu: Cocktails. Seite 61. Hunter Cocktail.
Dans le verre à mélange:
1/3 Cherry Rocher, 2/3 Seagram’s V. O.
Whisky.
Mélanger et servir.
1948 P. Dagouret: Le Barman Universel 10. Seite 29. Hunters’ Cocktail.
Gobelet n° 3 au 1/4 plein de petite glace.
2 traits angostura.
1 cuiller à café sirop de sucre.
1 cuiller à café essence de café.
3/4 verre a liqueur rhum
3/4 verre à liqueur cognac.
Remuer. Passer dans verre n° 8.
Ajouter zeste de citron pressé et quelques quartiers
de noix bien épluchés.
1948 P. Dagouret: Le Barman Universel 11. Seite 29. Hunters’ Cocktail.
Gobelet n° 3 au 1/4 plein de petite glace.
2 traits angostura.
1 cuiller à café sirop de sucre.
1 cuiller à café essence de café.
3/4 verre à liqueur rhum.
3/4 verre à liqueur cognac.
Remuer. Passer dans verre n° 8.
Ajouter zeste de citron pressé et quelques quartiers
de noix bien épluchés.
1949 P. Dagouret: Le barman universel. Seite 29. Hunter’s Cocktail.
Gobelet no 3 au 1/4 plein de petite glace.
2 traits angostura.
1 cuiller à café sirop de sucre.
1 cuiller à café essence de café.
3/4 verre à liqueur rhum.
3/4 verre à liqueur cognac.
Remuer. Passer dans verre no 8.
Ajouter zeste de citron pressé et quelques quartiers
de noix bien épluchés.
1949 Wilhelm Stürmer: Cocktails by William. Seite 54. Hunter Cocktail.
Jäger Cocktail
1/2 Rye Whisky,
1/2 Sherrybrandy oder Griotte.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 128. Hunter.
By Frank Hunter, “21” Brands, Inc., New York City
1/2 oz. Tribuno dry vermouth
1 1/2 oz. Tribuno sweet vermouth
Pour into mixing glass with cracked ice. Twist
and drop 2 orange peels into mixer. Stir rapidly,
and strain into cocktail glass.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 142. Junior.
By Gene Ahern, Cartoonist, Creator of “Room and Board”
2 oz. rye
1 oz. cherry brandy
Stir with cracked ice and strain into Martini glass.
Add stem cherry.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 68. Hunter.
2/3 Rye Whisky.
1/3 Cherry Brandy.
Stir and Strain.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 68. Hunter.
2/3 Rye Whisky.
1/3 Cherry Brandy.
Stir and Strain.
1955 Jean Lupoiu: Cocktails. Seite 69. Hunter Cocktail.
Dans le verre à mélange:
1/3 Cherry Brandy Cointreau, 2/3 Rye
Whisky.
Mélanger et servir.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 102. Master of the Hounds.
1 Jigger Rye Whiskey
1/3 Jigger Cherry Brandy
2 Dashes Angostura Bitters
Stir well with ice and strain into
glass.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 69. Hunter.
2/3 Rye Whisky.
1/3 Cherry Brandy.
Stir and Strain.
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 73. Hunter.
2/3 Rye Whisky.
1/3 Cherry Brandy.
MIXING GLASS.
1976 Anonymus: International Guide to Drinks. Seite 54. Hunter.
2/3 rye
1/3 cherry brandy
Mixing glass
1977 Stan Jones: Jones’ Complete Barguide. Seite 336. Master of the Hounds.
Cocktail Glass Stir
1-3/4 oz rye
3/4 oz cherry flavored brandy
2 dashes Angostura bitters
2015 Sean Muldoon & Jack McGarry: The Dead Rabbit Drinks Manual. Seite 248. Hunter. 2 ounces Bulleit Rye; 3/4 ounce The Bitter Truth EXR Amaro; 1/2 ounce Combier Roi Rene Rouge Cherry Liqueur; 1/4 ounce Pernod Absinthe; 5 dashes Bittermens Xocolatl Mole Bitter; garnish: orange peel.
explicit capitulum
*