Q.B. Cooler – Classic 1934 Don the Beachcomber Tiki Cocktail Recipe

Don the Beachcombers Forgotten Recipes

Immediately after prohibition had been repealed by the 21st amendment Donn Beach opened Don the Beachcomber in Hollywood California. Donn single handedly created the first Tiki bar and with it tiki culture. but like most innovators Donn was worried about others coping his Hollywood style Polynesian themed bar and profiting off his ideas. Donn would show up a few hours before the bar opened and mix large batches of his spice mixes and mixers, and give them non descriptive labels like Donn’s spice mix #1, #2, #3, or Donn’s Zombie Mix, Grog Mix, Gardenia mix. This was all done to hide the recipes. Donn never told the other bartenders, or published a recipe, and while he did open other bars his recipes never got out. Thus Donn’s original recipes died with him in 1989. So keep that in mind anytime you see a Don the Beachcomber cocktail that it is never an original recipe but another bartender best guess as to what it was. And some guesses are better than others. For a little over a decade Tiki was kinda a lawless free for all with no continuity between drinks of the same name. There is still a lot of that today. How many Mai Tai recipes have you seen even though we know the original canon recipe for it?

In the late 90s a Tiki cocktail enthusiast named Jeff Berry came along with the intent of preserving the old recipes and Tiki culture and helped revitalize the publics interest in it. Jeff interviewed old bartenders of Donn the Beachcombers and set out to recreate Donn secret recipes to the best of knowledge. Gathering whatever information he could and testing recipes against people who remembered what the old drinks tasted like, he is credited with having saved recipes that would otherwise be lost to time. Keep in mind though that these are not Donn’s original recipe but Jeff’s best attempts at recreating them and that Jeff Beachbum Berry is probably the closest one to getting it right.

What Does Q.B Mean

If you are former Air Force you probably already know the answer to this but the Q.B. in the Q.B. Cooler stands for Quite Birdmen. Donn Beach served in the United States Army Air Forces (USAAF) from 1942 – 1945. The Quite Birdmen is an invite only club of former military aviators that formed at the end of WWI in France. Originally a drinking club named The American Flying Club they eventually earned the name Quite Birdmen as a joke since they were often very loud and drunk. As former Lieutenant Colonel of the Army Air Forces if seems fitting to name a drink after the Air Forces drinking club. (Originally arial warfare was apart of the Army as the Army Air Corps till 1941, then Army Air Forces in 1942, It wouldn’t become a separate branch till 1947 when the US Air Force was formed)

Inspiration for the Mai Tai

There is a common story that Victor Bergeron (Trader Vic) was inspired by Donn Beach’s Q.B. Cooler and in an attempt to imitate it made the Mai Tai. But I don’t really buy that. 1). The Mai Tai and Q.B. Cooler are almost completely different drinks. It doesn’t help that there are countless recipes of the two but the more or less agreed upon canon recipes are very different. If Victor Bergeron was trying to copy the Q.B. Cooler than he completely missed the mark. 2). Victor Bergeron did not hide when he was inspired by Donn Beach. He was very open that he started tiki because he loved what Donn had invented. Also he sited the cocktails he did try and mimic from Donn as cocktails inspired by and originally from Don the Beachcomber. Why would he suddenly act differently with this one drink? 3). From what I gather this story was started by a bartender of Donn’s and not Donn himself. Donn did not hide his frustration with others trying to copy his work and it was not the Mai Tai trying to copy his Q.B Cooler that he took issue with but Victor Bergeron’s Mai Tai trying to copy his own Mai Tai recipe that pissed him off. Which leads to my final point. 4). Victor Bergeron and Donn Beach actually went to court to argue who’s Mai Tai was the original. Victor sold a pre-made “Original” Mai Tai mixer and in the 1970s when Donn Beach began selling a pre-made “Original” Mai Tai mixer too the two went to court to argues who was actually the original. Victor Bergeron won and Donn removed “Original” from the label. I personally believe if Victor Bergeron tried to copy the Q.B. Cooler he would have just made drink called the Q.B Cooler and credit Donn Beach with having invented it.

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Q.B. Cooler – Classic 1934 Don the Beachcomber Tiki Cocktail Recipe

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

256

kcal
ABV

27%

Total time

3

minutes

Learn how to make an Q.B. Cooler

Ingredients

  • 1/2 oz Lime Juice

  • 1/2 oz Orange Juice

  • 2 dashes Angostura Bitters

  • 2 dashes Absinthe

  • 1/2 oz Passion Fruit Syrup

  • 2 oz Black Rum

  • 1 oz White Rum

Directions

  • Combine all ingredients into a shaker, and add a scoop of shaved ice. If you do not have shaved ice then crushed ice will do.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Pour the whole shaker into the serving glass. Ice and all

Notes

Chrysanthemum – Classic 1934 Savoy Cocktail

How Does The Chrysanthemum Taste

From The 1934 Savoy Cocktail Book, The Chrysanthemum is wonderful example of the kind of cocktails being invented in Europe during American Prohibition. Heavier use of European liqueurs and favoring more complex herbal flavors over the more American spirit forward cocktails, the Chrysanthemum is a beautiful, herbal, bright, and both lightly sweet and dry cocktail. If you are looking for something new that will become one of your favorites, then try the Chrysanthemum. This is not an exaggeration. The taste of this cocktail absolutely blew my mind. It’s really that good.

The American Bar at the Savoy Hotel In London

Opened in 1893 The American Bar at the Savoy hotel started serving American style cocktails in London to the British upperclass. The American Bar has always been a high end bar but what really set it on the map was when Harry Craddock became it’s head bartender in the 1920s. Harry Craddock was a British born bartender who immigrated to the United States, eventually becoming a US citizen and head bartender of several high end hotel bars, but Harry found himself out of work with the start of prohibition in 1920. He then immigrated back to England and became head bartender of the Savoy Hotel’s Bar. Harry transformed The American Bar from a high end bar to one of the seminal cocktail bars of the 20th century. As the american prohibition was coming to an end the hotel realized it should record all of its most famous recipes and the innovations Harry brought to the bar and a year later they published the Savoy Cocktail Book. Printed in 1934 The Savoy Cocktail Book documents all of the bars best recipes from the 1890s to the 1930s and stands as the pillar of prohibition-era, European cocktail innovation. If Jerry Thomas’s Bartenders Guide is the best cocktail book the 1800s gave us, then The Savoy Cocktail Book is the best cocktail book of the first half of the 1900s. I don’t think I will ever be able to drink there though. A cocktail cost around $250 there and they have one that’s almost $1000, and I’m not the Amazon guy, so good thing we have their recipe book.

The Most Important Ingredient

The most important ingredient in the Chrysanthemum is actually the expressed orange peel garnish. There is only one Benedictine so that easy, and a good dry vermouth is important too, but the subtle flavor the orange oil adds is what makes this an amazing drink. Very rarely is the garnish what makes a drink but with the Chrysanthemum’s case its essential. If you do not have an orange for the peel then orange bitters work well too. I actually think it taste better with a dash of orange bitters instead but an expressed orange peel is traditional.

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Chrysanthemum – Classic 1934 Savoy Cocktail

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: British
Servings

1

servings
Calories

155

kcal
ABV

26%

Total time

3

minutes

Learn how to make a Chrysanthemum.

Ingredients

  • 3 dashes Absinthe

  • 1 oz Benedictine

  • 2 oz Dry Vermouth

Directions

  • Add Ice To Mixing Glass.
  • Combine all ingredients in the mixing glass.
  • Stir the ingredients for 20 – 30 seconds to properly chill and dilute the drink and strain into a glass.
  • Garnish with an expressed orange peel.

Notes

Absinthe Drip – Vintage Cocktail Recipe of the Green Fairy

The History of Absinthe

Absinthe was invented in the 1790s by Dr. Pierre Ordinaire, a French Pharmacist living in Switzerland at the time as a way to kill intestinal tapeworms. The Pharmacist figured that wormwood oil would be even more effective at killing worms if it was mixed with a super high proof alcohol. Absinthe would be bottled anywhere from 50 to 75% alcohol. To make it taste better if it was flavored with star anise and fennel. In 1912 absinthe was banned for public safety because wormwood oil is actually really dangerous in high doses and people would begin to hallucinate at toxic levels. LSD had pink elephants and Absinthe had the green fairy. It was replaced with other anise flavored alcohols that lacked wormwood oil and in 2007 the ban was lifted and Absinthe is legally able to be sold again. This time minus the wormwood.

Absinthe Without a Sugar Cube

You don’t need a sugar cube if you don’t want to add it but without some kind of sweetener an Absinthe Drip is a bit too intense. I wouldn’t recommend not having some kind of sugar added. Simple syrup and plain water will work fine too. The sugar cube has no effect on the color of the cocktail and is simply there to make the high level of oils more palatable. Again this all goes back to when Absinthe was used as an actual medicine and a common way to make medicine taste better was to add sugar. Also the speed of the drip doesn’t matter, add the water fast or drip it in slow. I’ve tried not adding sugar before and it’s awful. It taste like drinking the kind of essential oils you would add to a diffuser. Also the fountain and spoon are all part of the presentation and more theatrics than necessary to making the drink.

Why Absinthe turns a Milky White Color in Water

So there is actually quite a bit of star anise, fennel, coriander, and other wood oils in absinthe. It’s these oils that give it its intense flavor and also provided its medicinal qualities. lipids, like oil, are soluble in alcohol because molecularly they are very similar. likes dissolve likes. Therefore the high percentage of alcohol and low percentage of water is able to act as a solution to the herb oil and keep them in a nice clear evenly suspended solution. Once the alcohol to water ratio drops low enough, as in the case of this cocktail, the strongly hydrophobic oil is repelled by the water and separates from the ethanol molecule. The oil then bonds to other free floating repelled oils. We perceive these large groups of suspended oil molecules as cloudiness.

Typically the oil molecules will just keep bonding together until they form a fat blob of oil (pun intended) that floats to the top. Just like a balsamic vinaigrette. This effect is called the Ostwald Ripening effect. But unlike balsamic vinaigrette, Absinthe with water will stay cloudy almost indefinitely. Why? Truth is scientist don’t fully know why. This effect is called the Ouzo Effect or Louching. What the scientist discover was at a certain point the oil molecules stopped bonding together and these small groups of oil floated evenly away from the surrounding alcohol, water, AND the other oil groups. And they don’t know why. Some of their guesses are after the oil molecule broke free of the alcohol molecule it picked ups slight negative charge and once enough oil bonds together the charge is strong enough that it pushes away from the other negatively charged groups of oil. Another guess what maybe the Osmotic pressure kept them from further bonding together. This effect can be observed in any liqueur made from infused oil. Orange liqueur will do the same thing when you add water, Limoncello, essential oils, etc. Its nothing specific to Absinthe, but any oil infused high proof solution. To drive the point home further, a non cocktail example of this is dissolving real lipid based, saponified soap in water. Most “soap” these days are actually detergents and not true soap. Actual chemically correct soap is a combination of oils and glycerol. An easy to find real soap is that Dr. Bonners liquid Castile soap, just add it to water and see it turn cloudy like absinthe. The oils are bonded to glycerol, glycerol is an alcohol, and when the soap dissolves in the water it turns it a cloudy white color.

Absinthe and the Green Fairy

Absinthe earned the title of the Green Fairy in the 1800s because of the madness it was said to give those who drank it. This madness was most likely the result of just drinking too many of them and getting blackout drunk, and at 50 – 75% ABV that’s very easy to do. It is also possible that at high enough doses, wormwood is toxic to humans and can bring about psychosis and eventually death. There is a saying that the only difference between a remedy and a poison is quality. It didn’t help absinthe’s image that many artist and social outcast were fans of this cocktail and some of their more eccentric behaviors were believed to be results of drinking too much absinthe. So for better or worse, in 1912, Absinthe was banned in most or Europe and the United States and replaced in many cocktails by the much lower proof anise Liqueur. But if you would like to experience the cocktail that enchanted Oscar Wilde, Vincent van Gogh, Pablo Picasso, Ernest Hemingway, and many others than give this simple drink a taste.

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Absinthe Drip – Vintage Cocktail Recipe of the Green Fairy

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: French
Servings

1

servings
Calories

201

kcal
ABV

16%

Total time

3

minutes

Learn how to make an Absinthe Drip.

Ingredients

  • 1.5 oz Absinthe

  • 1/3 oz Simple Syrup

  • 4 oz Water

Directions

  • Simply combine Ice cold water with simple syrup and absinthe in a cup and enjoy.
  • For a fancier presentation place a sugar cube on a slotted absinthe spoon over cup with absinthe.
  • Slowly drip ice cold water from an absinthe fountain onto the sugar cube to dissolve it.
  • Add as much or as little water as needed for the desired taste.

Notes

White Lily – Original 1934 Harry Craddock Cocktail Recipe

The American Bar at the Savoy Hotel In London

Opened in 1893 The American Bar at the Savoy hotel started serving American style cocktails in London to the British upperclass. The American Bar has always been a high end bar but what really set it on the map was when Harry Craddock became it’s head bartender in the 1920s. Harry Craddock was a British born bartender who immigrated to the United States, eventually becoming a US citizen and head bartender of several high end hotel bars, but Harry found himself out of work with the start of prohibition in 1920. He then immigrated back to England and became head bartender of the Savoy Hotel’s Bar. Harry transformed The American Bar from a high end bar to one of the seminal cocktail bars of the 20th century. As the american prohibition was coming to an end the hotel realized it should record all of its most famous recipes and the innovations Harry brought to the bar and a year later they published the Savoy Cocktail Book. Printed in 1934 The Savoy Cocktail Book documents all of the bars best recipes from the 1890s to the 1930s and stands as the pillar of prohibition-era, European cocktail innovation. If Jerry Thomas’s Bartenders Guide is the best cocktail book the 1800s gave us, then The Savoy Cocktail Book is the best cocktail book of the first half of the 1900s. I don’t think I will ever be able to drink there though. A cocktail cost around $250 there and they have one that’s almost $1000, and I’m not the Amazon guy, so good thing we have their recipe book.

How Does The White Lily Taste

The white lily is an amazing cocktail. It somehow is both clean and strong with a delicate orange and herbal flavor. If you wanted to group it then it’s more along the lines of a vesper or dry martini. The white lily does some many things right that it’s really impressive. lightly sweet, strong, delicate flavor, citrusy and herbal.

The Most Important Ingredient

The most important ingredient in the white lily is the orange liqueur. You have to use Cointreau, no other brand works, and I will tell you why. When mixing any cocktail its best to use a neutral base spirit orange liqueur, like Cointreau, and not one that uses an aged based spirit, like Grand Marnier. Grand Marnier is great stuff and wonderful to drink by itself but the color is off and aged oaked brandy flavors compete with the cocktails other flavors. It’s great for sipping, not so much for mixing drinks. The reason it specifically has to be Cointreau and not another brand of dry neutral orange liqueur is Cointreau has a ton of orange peel oils dissolved in it. What gives this cocktails its beautiful pale white color is the dissolved oils in the orange liqueur braking off the alcohol molecule they are attached to in a process called the Ouzo effect or louching. Similar to how absinth turns pale white when you add water cointreau does too, but to a much lesser degree since it has much less dissolved oils than absinthe. The amount of oil capable of being dissolved in a liqueur will be proportional to the ABV of the liqueur. Sitting in at 40% ABV, Cointreau has far more orange peel oil than an orange liqueur would at 35, 30, or 25% ABV. Obviously the oil also adds a lot of flavor but only Cointreau will give you that beautiful look and intense orange flavor. Again other orange liqueurs will still taste good but will not have the same appearance. Check out my Absinthe drip description for a more detailed explanation of the Ouzo effect.

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White Lily – Original 1934 Harry Craddock Cocktail Recipe

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: British
Servings

1

servings
Calories

238

kcal
ABV

40%

Total time

3

minutes

Learn how to make the a classic White Lily.

Ingredients

  • 5 dashes Absinthe

  • 1 oz Orange Liqueur

  • 1 oz White Rum

  • 1 oz Dry Gin

Directions

  • Add Ice To Mixing Glass. Combine all ingredients in the mixing glass.
  • Stir the ingredients for 20 – 30 seconds to properly chill and dilute the drink.
  • Strain into glass.
  • Garnish with an expressed lemon peel.

Recipe Video

Notes

Biter Cocktail – Savoys 1934 Beautiful Peridot Cocktail

The American Bar at the Savoy Hotel In London

Opened in 1893 The American Bar at the Savoy hotel started serving American style cocktails in London to the British upperclass. The American Bar has always been a high end bar but what really set it on the map was when Harry Craddock became it’s head bartender in the 1920s. Harry Craddock was a British born bartender who immigrated to the United States, eventually becoming a US citizen and head bartender of several high end hotel bars, but Harry found himself out of work with the start of prohibition in 1920. He then immigrated back to England and became head bartender of the Savoy Hotel’s Bar. Harry transformed The American Bar from a high end bar to one of the seminal cocktail bars of the 20th century. As the american prohibition was coming to an end the hotel realized it should record all of its most famous recipes and the innovations Harry brought to the bar and a year later they published the Savoy Cocktail Book. Printed in 1934 The Savoy Cocktail Book documents all of the bars best recipes from the 1890s to the 1930s and stands as the pillar of prohibition-era, European cocktail innovation. If Jerry Thomas’s Bartenders Guide is the best cocktail book the 1800s gave us, then The Savoy Cocktail Book is the best cocktail book of the first half of the 1900s. I don’t think I will ever be able to drink there though. A cocktail cost around $250 there and they have one that’s almost $1000, and I’m not the Amazon guy, so good thing we have their recipe book.

How Does The Biter Cocktail Taste

The Biter cocktail is very similar to the last word and if you like the last word then you will like this one too. The Biter is a bit more boozy, complex and herbal than the last word but again they are very similar. This is a really hard one to describe. Its herbal, slightly sweet, a little sour. Don’t be fooled by its pretty color its very strong and very herbal.

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Biter Cocktail – Savoys 1934 Beautiful Peridot Cocktail

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: British
Servings

1

servings
Calories

241

kcal
ABV

34%

Total time

3

minutes

Learn how to make the a Biter Cocktail.

Ingredients

  • 2 dashes Absinthe

  • 1/3 oz Lemon Juice

  • 1/3 oz Simple Syrup

  • 2/3 oz Green Chartreuse

  • 1.5 oz Dry Gin

Directions

  • Combine all ingredients in the shaker. Add ice to the shaker.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards.

Notes

Sazerac Cocktail – The Quintessential New Orleans Cocktail

This is the quintessential New Orleans cocktail. If you want you can substitute the brandy for Whiskey and the absinthe for anise liqueur and this drink will still be good. Outside of New Orleans Whiskey was a popular substitute for brandy.

Once absinthe became illegal in the U.S. in 1912, bartenders began substituting it for anise liqueur. The Peychaud’s bitters on the other hand are what make this drink and cannot be replaced. Invented in the mid 1800s by a guy named Aaron Bird, this drink was unknown outside of New Orleans until the early 1900s.

The Sazerac is essentially the French influenced New Orleans variation of the Old Fashioned. Aaron named the drink after the brand of brandy/cognac (Sazerac-de-Forge et Fils) being imported by a local merchant that he first used to construct this drink.

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Sazerac Cocktail – The Quintessential Cocktail of New Orleans

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Course: DrinksCuisine: American
Servings

1

servings
Calories

226

kcal
ABV

34%

Total time

3

minutes

Learn how to make the a classic Sazerac.

Ingredients

  • 1 tsp Absinthe

  • 1 tsp Peychauds Bitters

  • 1/2 oz Simple Syrup

  • 2 oz Brandy

Directions

  • Add Ice To Mixing Glass and combine all ingredients in the mixing glass.
  • Stir the ingredients for 20 – 30 seconds to properly chill and dilute the drink.
  • Strain into glass.

Notes

Rattlesnake Cocktail – Original 1934 Savoy Cocktail Recipe

The American Bar at the Savoy Hotel In London

Opened in 1893 The American Bar at the Savoy hotel started serving American style cocktails in London to the British upperclass. The American Bar has always been a high end bar but what really set it on the map was when Harry Craddock became it’s head bartender in the 1920s. Harry Craddock was a British born bartender who immigrated to the United States, eventually becoming a US citizen and head bartender of several high end hotel bars, but Harry found himself out of work with the start of prohibition in 1920. He then immigrated back to England and became head bartender of the Savoy Hotel’s Bar. Harry transformed The American Bar from a high end bar to one of the seminal cocktail bars of the 20th century. As the american prohibition was coming to an end the hotel realized it should record all of its most famous recipes and the innovations Harry brought to the bar and a year later they published the Savoy Cocktail Book. Printed in 1934 The Savoy Cocktail Book documents all of the bars best recipes from the 1890s to the 1930s and stands as the pillar of prohibition-era, European cocktail innovation. If Jerry Thomas’s Bartenders Guide is the best cocktail book the 1800s gave us, then The Savoy Cocktail Book is the best cocktail book of the first half of the 1900s. I don’t think I will ever be able to drink there though. A cocktail cost around $250 there and they have one that’s almost $1000, and I’m not the Amazon guy, so good thing we have their recipe book.

How Does The Rattlesnake Taste

This taste very similar to a whiskey sour with egg whites. In fact they taste almost exactly the same but the small addition of absinthe does add a nice herbal profile to the cocktail. If you like sours and herbal flavors then this is defiantly one to try. The Savoy Cocktail Book claimed it was so strong it could cure a rattlesnake bite but its not that intense, its actually quite nice and I would say an improvement over the standard whiskey sour.

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Rattlesnake Cocktail – Original 1934 Savoy Cocktail Recipe

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: British
Servings

1

servings
Calories

231

kcal
ABV

23%

Total time

3

minutes

Learn how to make the a classic Rattlesnake Cocktail.

Ingredients

  • 1 whole Egg White

  • 2 dashes Absinthe

  • 1/2 oz Lemon Juice

  • 1/2 oz Simple Syrup

  • 2 oz Scotch

Directions

  • Combine all ingredients in the shaker without any ice. Shake dry for 30 second – egg foams better when it is not cold.
  • Now add ice to the shaker. Vigorously shake again till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards.

Notes

Monkey Gland Cocktail – Original 1930 Harry MacElhone Recipe

Invented in the 1920s by Harry MacElhone, this is an iconic Prohibition era cocktail. Most of the great prohibition cocktails were not invented in the United States but in other countries. It was hard to stock a bar in the States then and the booze one did get was usually trash. This one comes from Harry’s New York Bar located in Paris, France. Established by Scottish Bartender Harry MacElhone, Harry’s New York Bar was one of the hot spots in Paris for traveling Americans who wanted to get drunk.

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Monkey Gland Cocktail – Original Harry MacElhone Recipe

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

195

kcal
ABV

22

Total time

3

minutes

Learn how to make the Monkey Gland Cocktail by Harry MacElhone.

Ingredients

  • 1 tsp

  • Absinthe
  • 1 tsp

  • Grenadine
  • 1.5 oz

  • Orange Juice
  • 1.5 oz

  • Dry Gin

Directions

  • Combine all ingredients in the shaker and add ice to the shaker.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards.

Notes

Improved Whiskey Cocktail – Classic 1862 Jerry Thomas Recipe

If the name isn’t descriptive enough then just think of a Whiskey Cocktail but better. I’m just kidding, this is actually very different than the normal Whiskey Cocktail. While the normal one is cardamom-y and kinda has a spice to it, this one is orangey and licorice flavored.

This first appeared in Jerry Thomas’s 1880 edition of his bartenders guide. His improved cocktail versions never really enjoyed the fame the normal ones enjoyed but they are very good and worthy of being remembered.

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Improved Whiskey Cocktail – Jerry Thomas’s Classic Recipe

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Course: DrinksCuisine: American
Servings

1

servings
Calories

164

kcal
ABV

39%

Total time

3

minutes

The precursor to the old fashioned, the improved whiskey cocktail by Jerry Thomas is a true classic.

Ingredients

  • 2 dashes Cardamom Bitters

  • 1 dash Absinthe

  • 2 dashes Maraschino Liqueur

  • 3 dashes Gum Syrup

  • 2 oz Bourbon

Directions

  • Add Ice To Mixing Glass and combine all ingredients in the mixing glass.
  • Stir the ingredients for 20 – 30 seconds to properly chill and dilute the drink.
  • Strain into glass.

Notes

Improved Holland Cocktail – Original 1882 Jerry Thomas Recipe

First printed 2 years after Jerry Thomas’s death, the Improved Holland Cocktail was a variation of his original Holland Cocktail. This cocktail gets its’ name from the fact that back then Genever was thought of as a Dutch liquor, similar to how rum is so closely associated with the Caribbean. Not too many Genever cocktails would be made during this time period because Old Tom Style Gin and London Dry Gin would soon became the preferred gin for mixing.

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Improved Holland Cocktail – Original 1882 Jerry Thomas Recipe

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

269

kcal
ABV

33%

Total time

3

minutes

Learn how to make the Improved Holland Cocktail Recipe by Jerry Thomas

Ingredients

  • 2 dashes Absinthe

  • 2 dashes Maraschino Liqueur

  • 2 dashes Cardamom Bitters

  • 1 tsp Gum Syrup

  • 2 oz Genever

Directions

  • Add Ice To Mixing Glass and combine all ingredients in the mixing glass.
  • Stir the ingredients for 20 – 30 seconds to properly chill and dilute the drink.
  • Strain into glass.

Notes