This is probably the first of all cocktails made with an eau de vie. It was created in 1895 and was probably the signature drink of the renowned Holland House Hotel.
50 ml James E. Pepper 1776 Rye whiskey 25 ml Faude Blutorangengeist 1 Dash Orinoco Bitters
Preparation: Stirred.
Holland House. [1]Alternatively and currently preferred by us:
45 ml Stork Club Straight Rye 15 ml Destillerie Onsen Navelorangengeist 1 Dash Orinoco Bitters
Preparation: 3 ice cubes, stirred for 15 seconds (45 times).
The Holland House Cocktail is, in our opinion, a milestone in cocktail history. It is perhaps the first to use an eau de vie. It is not a classic one, like a cherry or pear brandy, but one made from oranges.
This statement needs a brief explanation. The problem is rooted in the English language, where the term ‘brandy’ is ambiguous. For example, a ‘cherry brandy’ can be a distilled spirit or also a cherry liqueur. [2-145] Therefore, with old recipes, there is always room for interpretation as to what exactly was meant. Here, however, in the Holland House cocktail, for the first time it is precise: an unsweetened orange eau de vie is meant, not an orange liqueur.
Unfortunately, nothing is known in detail about George J. Kappeler, the author of Modern American Drinks, first published in 1895. He is described by his publishers as the head bartender of the Holland House. The Holland House was one of the most modern and elegant hotels in New York. [2-402][3-299]The cocktail must have been the house cocktail of the hotel of the same name. However, its recipe is only published by the head bartender of the time, George J. Kappeler, for the first time in 1895. We have not found any other sources.
In his Savoy Cocktail Book, Harry Craddock also knows of a Holland House cocktail, but this one is something quite different. It seems that the original was already forgotten in the 1930s. All subsequent publications reference Harry Craddock’s recipe.
In the original, 1 part orange spirit is used for every 3 parts rye whiskey. We tried this ratio and modified it to the ratio of 2:1 suggested here. Likewise, the Peychaud bitters suggested by George J. Kappeler did not harmonise well with the ingredients we used; the Orinoco bitters we used give a much better result. Furthermore, we have taken the liberty of dispensing with a lemon zest that is stirred into the drink. Without it, the drink is more clearly structured and it does not need the zest. A crusta rim can be added, but it does not bring any added value in terms of taste; it merely makes the glass look more exclusive. Despite our changes, however, we keep the name “Holland House Cocktail”, because our version is the essence of what makes it tick.
This cocktail is a forgotten gem for those who like a stronger mixed drink and don’t always want to drink old-fashioneds. Cheers!
David Wondrich und Noah Rothbaum (editor): The Oxford Companion to Spirits & Cocktails. ISBN 9780199311132. Oxford University Press, 2022.
David Wondrich: Imbibe! 2. edition, ISBN 978-0-399-17261-8. 2015.
Holland House Cocktail.
Historical recipes
1895 George J. Kappeler: Modern American Drinks. Seite 32. Holland House Cocktail.
Mixing-glass half-full fine ice, two dashes Peyschaud bitters, one-half pony Eau de Vie d’Oranges, one and a half pony old rye whiskey, a piece lemon-peel. Mix. Moisten the edge of cock- tail-glass with lemon, dip in sugar. Strain the cocktail into the prepared glass.
1900 George J. Kappeler: Modern American Drinks. Seite 32. Holland House Cocktail.
Mixing-glass half-full fine ice, two dashes Peyschaud bitters, one-half pony Eau de Vie d’Oranges, one and a half pony old rye whiskey, a piece lemon-peel. Mix. Moisten the edge of cock- tail-glass with lemon, dip in sugar. Strain the cocktail into the prepared glass.
1906 George J. Kappeler: Modern American Drinks. Seite 32. Holland House Cocktail.
Mixing-glass half-full fine ice, two dashes Peyschaud bitters, one-half pony Eau de Vie d’Oranges, one and a half pony old rye whiskey, a piece lemon-peel. Mix. Moisten the edge of cock- tail-glass with lemon, dip in sugar. Strain the cocktail into the prepared glass.
1909 George J. Kappeler: Modern American Drinks. Seite 32. Holland House Cocktail.
Mixing-glass half-full fine ice, two dashes Peyschaud bitters, one-half pony Eau de Vie d’Oranges, one and a half pony old rye whiskey, a piece lemon-peel. Mix. Moisten the edge of cock- tail-glass with lemon, dip in sugar. Strain the cocktail into the prepared glass.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 83. Holland House Cocktail.
The Juice of 1/4 Lemon. 1 Slice Pineapple. 1/3 French Vermouth. 2/3 Dry Gin. 4 Dashes Maraschino. Shake well and strain into cocktail glass.
1933 Anonymus: The Bartender’s Friend. Seite 83. Holland House Cocktail.
Rye Whiskey Into a mixing glass put 4 dashes of Maraschino lemon juice, a sliver of pineapple, 1 Angostura Bitters jigger of whiskey, 2 dashes of bitters, Lemon Juice 4 dashes of Maraschino, and plenty of Pineapple fine ice. Shake, strain, and serve in Ice cocktail glass.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 83. Holland House Cocktail.
The Juice of 1/4 Lemon. 1 Slice Pineapple. 1/3 French Vermouth. 2/3 Dry Gin. 4 Dashes Maraschino. Shake well and strain into cocktail glass.
1934 A. T. Neirath: Rund um die Bar. Seite 186. Holland-House Cocktail.
1 Schnitte Ananas 4 D. Maraschino 1/4 Zitronensaft 1/4 Franz. Vermouth 1/4 Dry GinSch-B. Z.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 38. Holland House Cocktail.
Juice of 1/4 Lemon 1 Slice Pineapple 1/3 French Vermouth 2 / 3 Dry Gin 4 Dashes Maraschino Stir well in ice and strain. Use glass number 2
1934 William T. Boothby: “Cocktail Bill”“ Boothby’s World Drink. Seite 87. Holland House.
1935 Leo Cotton: Old Mr. Boston. Seite 64. Holland House Cocktail.
Juice of 1/4 Lemon 1 Slice Pineapple 1/3 French Vermouth 2/3 Old Mr. Boston Dry Gin 4 Dashes Maraschino Shake well with cracked ice and strain into 4 oz. Cocktail glass.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 105. Holland House.
Barspoon Lemon Juice 1 Slice Pineapple 1/3 French Vermouth 2/3 Gin 4 ds. Maraschino
1937 United Kingdom Bartenders Guild: Approved Cocktails. Holland House.
The Juice of 1/4 Lemon. 1 slice Pineapple. 33 1/3 % French Vermouth. 66 2/3 % Dry Gin. 4 dashes Maraschino. Shake and strain into cocktail glass.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 38. Holland House Cocktail.
Juice of 1/4 Lemon 1 Slice Pineapple 1/3 French Vermouth 2 / 3 Dry Gin 4 Dashes Maraschino Stir well in ice and strain. Use glass number 2
1948 Trader Vic: Bartender’s Guide. Seite 138. Holland House Cocktail.
1 oz. gin 1 slice pineapple 1/2 oz. French yermouth Juice of 1/4 lemon . 4 dashes maraschino liqueur Muddle pineapple; shake with cracked ice; strain into chilled cocktail glass.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 58. Holland House.
1/2 oz. French Vermouth Juice of 1/4 Lemon 1 slice Pineapple 1 oz. Gin . 4 dashes Maraschino Liqueur Muddle pineapple. Shake with cracked ice and strain.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 47. Holland House.
2/3 Dry Gin 1/3 Dry Vermouth Juice of 1/4 Lemon 1 Slice Pineapple 4 Dashes Maraschino Stir well with ice and strain into glass.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 50. Holland House.
Timbale à mélange, glace 2/3 Dry Gin 1/3 Vermouth français Jus frais 1/4 citron 1 mince tranche d’ananas 4 traits Marasquin Bien remuer en timbale et passer dans verre à cocktail. Mélangeur électr.: voir note.
1979 Fred Powell: The Bartender’s Standard Manual. Seite 43. Holland House.
2 jiggers Dry Gin 1 jigger Dry Vermouth Juice of 1/4 Lemon 1 Slice Pineapple 4 Dashes Maraschino Stir with ice and strain.
2011 Helmut Adam, Jens Hasenbein, Bastian Heuser: Cocktailian 1. Seite 273. Holland House. 6 cl Oude Genever; 3 cl trockener Wermut; 2 Barlöffel maraschino; 1 Barlöffel Zitronensaft.
50 ml James E. Pepper 1776 Rye whiskey
25 ml Faude Blutorangengeist
1 Dash Orinoco Bitters
Preparation: Stirred.
45 ml Stork Club Straight Rye
15 ml Destillerie Onsen Navelorangengeist
1 Dash Orinoco Bitters
Preparation: 3 ice cubes, stirred for 15 seconds (45 times).
The Holland House Cocktail is, in our opinion, a milestone in cocktail history. It is perhaps the first to use an eau de vie. It is not a classic one, like a cherry or pear brandy, but one made from oranges.
This statement needs a brief explanation. The problem is rooted in the English language, where the term ‘brandy’ is ambiguous. For example, a ‘cherry brandy’ can be a distilled spirit or also a cherry liqueur. [2-145] Therefore, with old recipes, there is always room for interpretation as to what exactly was meant. Here, however, in the Holland House cocktail, for the first time it is precise: an unsweetened orange eau de vie is meant, not an orange liqueur.
Unfortunately, nothing is known in detail about George J. Kappeler, the author of Modern American Drinks, first published in 1895. He is described by his publishers as the head bartender of the Holland House. The Holland House was one of the most modern and elegant hotels in New York. [2-402] [3-299]The cocktail must have been the house cocktail of the hotel of the same name. However, its recipe is only published by the head bartender of the time, George J. Kappeler, for the first time in 1895. We have not found any other sources.
In his Savoy Cocktail Book, Harry Craddock also knows of a Holland House cocktail, but this one is something quite different. It seems that the original was already forgotten in the 1930s. All subsequent publications reference Harry Craddock’s recipe.
In the original, 1 part orange spirit is used for every 3 parts rye whiskey. We tried this ratio and modified it to the ratio of 2:1 suggested here. Likewise, the Peychaud bitters suggested by George J. Kappeler did not harmonise well with the ingredients we used; the Orinoco bitters we used give a much better result. Furthermore, we have taken the liberty of dispensing with a lemon zest that is stirred into the drink. Without it, the drink is more clearly structured and it does not need the zest. A crusta rim can be added, but it does not bring any added value in terms of taste; it merely makes the glass look more exclusive. Despite our changes, however, we keep the name “Holland House Cocktail”, because our version is the essence of what makes it tick.
This cocktail is a forgotten gem for those who like a stronger mixed drink and don’t always want to drink old-fashioneds. Cheers!
Sources
Historical recipes
1895 George J. Kappeler: Modern American Drinks. Seite 32. Holland House Cocktail.
Mixing-glass half-full fine ice, two dashes
Peyschaud bitters, one-half pony Eau de Vie
d’Oranges, one and a half pony old rye whiskey, a
piece lemon-peel. Mix. Moisten the edge of cock-
tail-glass with lemon, dip in sugar. Strain the
cocktail into the prepared glass.
1900 George J. Kappeler: Modern American Drinks. Seite 32. Holland House Cocktail.
Mixing-glass half-full fine ice, two dashes
Peyschaud bitters, one-half pony Eau de Vie
d’Oranges, one and a half pony old rye whiskey, a
piece lemon-peel. Mix. Moisten the edge of cock-
tail-glass with lemon, dip in sugar. Strain the
cocktail into the prepared glass.
1906 George J. Kappeler: Modern American Drinks. Seite 32. Holland House Cocktail.
Mixing-glass half-full fine ice, two dashes
Peyschaud bitters, one-half pony Eau de Vie
d’Oranges, one and a half pony old rye whiskey, a
piece lemon-peel. Mix. Moisten the edge of cock-
tail-glass with lemon, dip in sugar. Strain the
cocktail into the prepared glass.
1909 George J. Kappeler: Modern American Drinks. Seite 32. Holland House Cocktail.
Mixing-glass half-full fine ice, two dashes
Peyschaud bitters, one-half pony Eau de Vie
d’Oranges, one and a half pony old rye whiskey, a
piece lemon-peel. Mix. Moisten the edge of cock-
tail-glass with lemon, dip in sugar. Strain the
cocktail into the prepared glass.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 83. Holland House Cocktail.
The Juice of 1/4 Lemon.
1 Slice Pineapple.
1/3 French Vermouth.
2/3 Dry Gin.
4 Dashes Maraschino.
Shake well and strain into
cocktail glass.
1933 Anonymus: The Bartender’s Friend. Seite 83. Holland House Cocktail.
Rye Whiskey Into a mixing glass put 4 dashes of
Maraschino lemon juice, a sliver of pineapple, 1
Angostura Bitters jigger of whiskey, 2 dashes of bitters,
Lemon Juice 4 dashes of Maraschino, and plenty of
Pineapple fine ice. Shake, strain, and serve in
Ice cocktail glass.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 83. Holland House Cocktail.
The Juice of 1/4 Lemon.
1 Slice Pineapple.
1/3 French Vermouth.
2/3 Dry Gin.
4 Dashes Maraschino.
Shake well and strain into
cocktail glass.
1934 A. T. Neirath: Rund um die Bar. Seite 186. Holland-House Cocktail.
1 Schnitte Ananas
4 D. Maraschino
1/4 Zitronensaft
1/4 Franz. Vermouth
1/4 Dry GinSch-B. Z.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 38. Holland House Cocktail.
Juice of 1/4 Lemon
1 Slice Pineapple
1/3 French Vermouth
2 / 3 Dry Gin
4 Dashes Maraschino
Stir well in ice and strain.
Use glass number 2
1934 William T. Boothby: “Cocktail Bill”“ Boothby’s World Drink. Seite 87. Holland House.
Gin . . . . . . . . . . . 2/3 jigger Fr. Vermouth . . . . . . . 1/3 jigger
Maraschino . . . . 4 dashes Lemon . . . . . . . . . . . . 1 spoon
Shake well with ice, strain into chilled cocktail glass, add segments of
pineapple and serve.
1935 Leo Cotton: Old Mr. Boston. Seite 64. Holland House Cocktail.
Juice of 1/4 Lemon
1 Slice Pineapple
1/3 French Vermouth
2/3 Old Mr. Boston Dry Gin
4 Dashes Maraschino
Shake well with cracked ice and
strain into 4 oz. Cocktail glass.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 105. Holland House.
Barspoon Lemon Juice
1 Slice Pineapple
1/3 French Vermouth
2/3 Gin
4 ds. Maraschino
1937 United Kingdom Bartenders Guild: Approved Cocktails. Holland House.
The Juice of 1/4 Lemon.
1 slice Pineapple.
33 1/3 % French Vermouth.
66 2/3 % Dry Gin.
4 dashes Maraschino.
Shake and strain into cocktail glass.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 38. Holland House Cocktail.
Juice of 1/4 Lemon
1 Slice Pineapple
1/3 French Vermouth
2 / 3 Dry Gin
4 Dashes Maraschino
Stir well in ice and strain.
Use glass number 2
1948 Trader Vic: Bartender’s Guide. Seite 138. Holland House Cocktail.
1 oz. gin 1 slice pineapple
1/2 oz. French yermouth Juice of 1/4 lemon
. 4 dashes maraschino liqueur
Muddle pineapple; shake with cracked ice; strain into chilled
cocktail glass.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 58. Holland House.
1/2 oz. French Vermouth Juice of 1/4 Lemon
1 slice Pineapple 1 oz. Gin
. 4 dashes Maraschino Liqueur
Muddle pineapple. Shake with cracked ice and strain.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 47. Holland House.
2/3 Dry Gin
1/3 Dry Vermouth
Juice of 1/4 Lemon
1 Slice Pineapple
4 Dashes Maraschino
Stir well with ice and strain into
glass.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 50. Holland House.
Timbale à mélange, glace
2/3 Dry Gin
1/3 Vermouth français
Jus frais 1/4 citron
1 mince tranche d’ananas
4 traits Marasquin
Bien remuer en timbale et
passer dans verre à cocktail.
Mélangeur électr.: voir note.
1979 Fred Powell: The Bartender’s Standard Manual. Seite 43. Holland House.
2 jiggers Dry Gin
1 jigger Dry Vermouth
Juice of 1/4 Lemon
1 Slice Pineapple
4 Dashes Maraschino
Stir with ice and strain.
2011 Helmut Adam, Jens Hasenbein, Bastian Heuser: Cocktailian 1. Seite 273. Holland House. 6 cl Oude Genever; 3 cl trockener Wermut; 2 Barlöffel maraschino; 1 Barlöffel Zitronensaft.
explicit capitulum
*