Cherry Bounce – Cherry Juice Recipe

Cherry Bounce (Juice)
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Cherry Bounce (Cherry Juice Recipe)

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

25

servings
Calories

300

kcal
Total time

0

minutes

How to make a delicious Cherry Bounce.

Ingredients

  • 12 cups Tart Cherry Juice

  • 1 bottle 100 Proof Apple Brandy

  • 6 cups Simple Syrup/Sugar

  • 1 whole Cinnamon Stick

  • 4 whole Cloves

  • 1 tbsp Bitter Almond Extract

  • 2 tbsp Vanilla Extract

Directions

  • Technique: Infusion
  • To a bottle of high-proof apple brandy, add a cinnamon stick, cloves, vanilla extract, and bitter almond extract. Let this sit for 24 to 48 hours.
  • Strain spices out of the brandy and mix the apple brandy with cherry juice and sugar. Serve.

Featured Video

What Is Cherry Bounce?

Traditional Cherry Bounce appears to be the sweetened alcoholic liqueur infused with tart cherries. It takes around six months to make brandied cherries, so simultaneously, a quicker cherry bounce recipe existed for mixing brandy and cherry juice. According to the Routledge Dictionary of Historical Slang, the earliest known reference to Cherry Bounce comes from the 1693 Robertson’s Phraseologia Generalis. In Robertson’s Phraseologia Generalis (A Latin text on general English phrases), the drink is referred to as “Cherry-Bouncer” and only mentioned it as a mixed drink. The next mention of it comes from the George Washington family. A recipe for cherry bounce was found in a stack of Martha Washingtons’ papers written on George Washingtons’ watermarked stationery. The recipe was in neither George nor Martha’s handwriting, and it is unknown who wrote it. The recipe is as follows:

“To Make Excellent Cherry Bounce. Extract the juice of 20 pounds well ripend morrella cherrys Add to this 10 quarts of old french brandy and sweeten it with white sugar to your taste—To 5 Gallons of this mixture add one ounce of spice such as cinnamon, cloves and Nutmegs of each an Equal quantity slightly bruisd and a pint and half of cherry kirnels that have been gently broken in a mortar—After the liquor has fermented let it stand close-stoped for a month or six weeks then bottle it remembering to put a lump of Loaf Sugar into each bottle.”

During the 19th century, a few drinks and cookbooks mention cherry bounce but not many. Some books state to sweeten the cherry liqueur, and others say to mix cherry juice with spices and brandy. Not to say all recipes adhered to this structure, but the trend I noticed was cherry bounce recipes made from the cherry-infused liqueur only sweetened the liqueur, and recipes that called for mixing cherry juice, sugar, and brandy also added spices. I don’t know if there was a reason for that, but that was consistent. One of the best recipes for a cherry bounce comes from the 1892 Encyclopaedia of Practical Cookery. The author provides both an infused recipe and a cherry juice recipe that also sticks to the trend of only spicing the cherry juice. The recipe below is the cherry liqueur recipe from that book.

Does Cherry Bounce Need To Be Refrigerated?

It depends on which recipe you make whether cherry bounce needs to be refrigerated. Cherry bounce made with juice should be refrigerated. While it does have alcohol in it, it’s not enough to stop the growth of bacteria. If it’s the cherry infusion recipe, it does not need to be refrigerated while it soaks, so long as the cherries are fully submerged. Every old recipe I have found for a cherry bounce that uses the infusion method does not refrigerate them, but if you have a refrigerator, why not use it? Home refrigeration started becoming common in the 1930s, so while it wasn’t an option for many folks making cherry bounce in the 19th century, it is for you. And keeping it in the fridge takes the worry out of storing it. There is no downside to keeping it in the refrigerator.

Two Different Ways To Make Cherry Bounce.

This is the quicker cherry juice recipe for making cherry bounce. If you want the brandied cherry infusion recipe, you can find that one here.

I first heard of cherry bounce from a website saying it was George Washington’s favorite drink. After researching the drink a bit, I kept coming across two different ways of making the same drink. One recipe would add cherry juice to brandy, sugar, and spices; the other was to make brandied cherries and drink the sweetened liqueur. I was trying to decide which was the right way to make it. Still, after a bit of reading and checking my sources, I believe both ways are correct—the Encyclopaedia of Practical Cookery by Theodore Garrett list both methods as ways of making cherry bounce. The 7-volume Encyclopaedia of Practical Cookery is a very high-quality resource. It is such a well-written, thorough, and culinarily educated book that I will take it for its word.

I get the impression the liqueur version is the older of the two and was invented out of a desire not to waste the boozy juice left over from preserving cherries. The juicing method was developed as a quick way to make the drink without waiting six months and make a more drinkable version of it. If you want to compare the two, the one made with cherry juice is fruiter and much easier to drink. The infused version is more like a cherry old-fashioned.

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Zombie – Grog Log Recipe

Zombie
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Quick Step-by-Step Zombie Recipe Video

Zombie

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

1

servings
Calories

414

kcal
ABV

27%

Total time

3

minutes

Learn how to make a Zombie.

Ingredients

  • 1 oz Lime Juice

  • 2/3 oz Pineapple Juice

  • 2/3 oz Papaya Juice

  • 1/2 oz Simple Syrup

  • 1/2 oz Apple Brandy

  • 1 oz Black Rum

  • 2 oz Gold Rum

  • 1 oz White Rum

  • 1/2 oz 151

Directions

  • Technique: Tiki Dirty Pour
  • Combine all ingredients into a shaker except the 151.
  • Add a scoop of crushed ice.
  • Vigorously shake for 10 seconds.
  • Pour the whole shaker into the serving glass. Ice and all.
  • Top with 151.
  • Garnish:
  • Maraschino cherry, pineapple, mint

Recipe Video

Notes

The History Of The Zombie Cocktail.

On the menu, it seems from day one, or at least very soon after, the Zombie is one of Donn Beach’s most famous tiki cocktails. The Zombie was so strong that it would put someone into a blackout drunk automaton state. The Zombie proved to be so renowned it was probably one of Donn’s most copied cocktails. Even though Donn tried to keep the recipe a secret, even from his bartenders, Zombies started popping up at other tiki bars all over the USA. The Aku Aku at the Sahara Casino in Las Vegas, La Mariana Sailing Club in Honolulu, The Tonga Room in San Francisco, and Even Trader Vic’s had a Zombie on the menu (but he did credit Donn for inventing it). The Zombie gained the slogan of being often imitated but never duplicated. As with all Donn Beach cocktails, there is no definitive recipe because he never published them and kept them secret from everyone, even the staff. You couldn’t do anything like that today with allergies and such. You don’t want to be known as the bar that withheld information that ended up killing somebody. Donn is also believed to have changed the Zombie recipe several times to improve it and stay ahead of the competition.

I also find it very cool that he went with this name as Night of the Living Dead didn’t debut till 1968, starting the American zombie craze. Zombies are also traditionally Haitian folklore and not Polynesian. This shows that Tiki was a mish-mash of exotic island Hollywood imagery and not something born of actually Polynesian tradition.

From just looking at the Don the Beachcomber menus, nothing is exciting. It just has the zombie listed as a cocktail with a little voodoo man next to it on some versions. If you wish to google it yourself and check it out, the primary menu years you can find online are 1934, 1941, and 1954, and there is a separate 1960s drink menu.

What Does The Zombie Cocktail Taste Like?

This drink will knock you on your ass. It goes down like a tropical Long Island Ice Tea, and I won’t lie, I had just one of these (the one in the picture), and I had a hard time walking straight. In 1934 Don the Beachcomber sold these for $2.00 and had a limit of 2, and even that seems a bit generous. This cocktail is perfect and very successful at having just enough juice and sweetener not to make the volume of booze overwhelming. Don’t get me wrong, it’s still very alcohol forward, and you feel it, but it toes the line that even a non-old fashion drinker would like it—something the Long Island does not do.

Zombie Cocktail Variations.

There are as many zombie variations as there are bartenders, and that’s fine, considering there is no definitive known recipe. The recipe I have provided here is the Jeff “Beachbum” Berry recipe, as it is regarded as the most accurate and probably the closest to one of Donn Beach’s Zombies. Again, Donn was thought to have changed the recipe several times, so this may be an amalgamation of several versions.

The Most Important Ingredient.

The essential ingredient in the Zombie is the 151. Surprising right? It’s only a half-ounce float on top, but the 151 you use will make or break this cocktail. I personally like Lemon Hart’s 151. It’s the original and surprisingly flavorful for being such a high proof. Donn Beach was said to hunt for this particular brand because it was just that good, and I agree with that. Other lighter 151s add booze (Granted, this cocktail doesn’t need more), but the Lemon Hart ads booze and flavor. If you do not find this particular brand, I would try using a navy strength (57% ABV) rum that is a bit darker in color instead. For an excellent article on 151 and its history, check out this link to The Lone Canner. The Lone Canner also has a great article on the proof system, its history, and technical details here.

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Jack Rose – Classic Recipe & History

Jack Rose
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Quick Step-By-Step Jack Rose Recipe Video

Jack Rose

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

1

servings
Calories

181

kcal
ABV

25%

Total time

3

minutes

Learn how to make the a Jack Rose.

Ingredients

  • 1 oz Lime Juice

  • 1 oz Grenadine

  • 2 oz Apple Brandy

Directions

  • Technique: Saxe Soda Shake
  • Combine all ingredients into a cocktail shaker.
  • Add one medium or two small ice cubes to the cocktail shaker and shake until the ice fully melts.
  • Without a strainer, pour the chilled and aerated drink into a glass.
  • Garnish:
  • Lemon peel

Recipe Video

Notes

The Many Recipes Of The Jack Rose

There seem to be as many recipes for the Jack Rose as there are cocktail books. The Ensslin recipe is equal parts lime juice, grenadine, and apple brandy. The McElhone recipe includes dry and sweet vemouth with orange juice. Another book uses grapefruit juice, and others have gin. Long story short no two recipes are the same except for the Waldorf-Astoria’s recipe and Savoy’s recipe. While not exactly the same they use the same ingredients and almost the same proportions. Waldorf-Astoria’s recipe has maybe 1/3 oz more grenadine but thats the only difference. Both of those bars recipes were top notch and their similarity is why I am going with their recipes. Also their recipes are the ones later cocktail books will continue to use too.

out of all the jack rose recipes i have tied the Waldorf-Astroia and Savoy recipes are my favorite. The Waldorf-Astoria recipe reminds me of daiquiri. It has the same proportions and sweet to sour ratio as a daiquiri. The Savoy one reminds me of a normal whiskey sour. It is a bit more sour than sweet and fresher and lighter in flavor than the Waldorf-Astoria recipe. The attached recipe is the Waldorf-Astoria but for reference the Savoy recipe is 1/2 oz grenadine, 1 oz lime juice, 2 oz apple brandy, while the Waldorf-Astoria recipe is 1 oz grenadine, 1 oz lime juice, and 2 oz apple brandy. Both are fantastic.

The Most Important Ingredient In A Jack Rose.

The most important ingredient in a jack rose is the grenadine. A good grenadine will make all the difference in this cocktail. unfortuantly most store bought Grenadines are not that great. They tend to be more sweet than flavorful; Just sugar water with red color. Luckly its easy to make your own amazing grenadine for not much more than the cost of a budget store bought one. A liter of finest call grenadine is around $6, A 2 liter bottle of pure pomegranate juice is maybe $10, a 4 pound bag of sugar is $7 and orange blossom wate is $3. So for $10 a liter, and 10 minutes of cook time, you can have amazing grenadine. Some top shelf store bought Grenadines can go for $15 for 8 oz. To put that in perspective thats $60 a liter. Grenadine is very easy to make, check out my article on how to make it, and it will make all the difference in a great jack rose.

What Is Grenadine?

Grenadine is a simple pomegranate syrup, and it originated in Persia (modern-day Iran), where it is called Rob-e-anar and is a traditional ingredient in some Persian dishes. In Persian cooking, it is boiled down to a molasses-like thickness, but when used in cocktails, the thinner syrup viscosity mixes easier. The word grenadine comes from the French word for pomegranate, grenade. During the 19th century, pomegranate syrup was mainly unknown in the United States, yet syrups made from raspberries and strawberries were much more common in drinks. Grenadine starts to get popular as a cocktail ingredient in the US around the 20th century. Some of the first grenadine cocktails appear in George Kappeler’s (Of the New York’s Holland House Hotel) 1895 Modern American Drinks and Louis Fouquet’s 1896 Bariana. Grenadine most likely started as a European syrup that quickly made its way to the United States and by the 1910s became a much more common syrup in mixed drinks. It’s around this time that cocktails like the Jack rose and ward 8 come about. Regional variations of some drinks still exist, though; these result from Americans having a long history of using raspberry or strawberry syrups. For example, the rose cocktail in American cocktail books often used raspberry syrup, and English cocktail books used grenadine. Another example is the clover club cocktail, wherein the United States is made with raspberry syrup, but in English books like the savoy, it’s made with grenadine.

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Corpse Reviver No.1 – Oldest Known Recipe

Corpse Reviver No.1 Cocktail
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Corpse Reviver #1

3 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

163

kcal
ABV

28%

Total time

3

minutes

Learn how to make the oldest known Corpse Reviver No.1 recipe from the 1934 Savoy Cocktail Book.

Ingredients

  • 1 dash Maraschino Liqueur

  • 2 dashes Orange Bitters

  • 1.5 oz Sweet Vermouth

  • 1.5 oz Apple Brandy

Directions

  • Technique: Simple Stir
  • Combine all ingredients in the mixing glass.
  • Add ice to the mixing glass.
  • Stir the ingredients for 10 – 15 seconds. Try to avoid over-diluting the drink.
  • Strain into a glass.

Notes

Featured Video

The History Of The Corpse Reviver #1.

While the corpse reviver dates back to the mid-1800s, there was no authentic solid recipe until the 1930s. It is casually mentioned in publications during the 1800s, but Harry Craddock from the American Bar at the Savoy is the first to write down a solid recipe. Even though the Savoy Cocktail Book was published in 1934, it is a collection of the bars recipes dating from the 1890s to the 1930s so the recipe could be from the 1800s. Also, there is no similarity to this, and the corpse reviver no.2 other than the name. The Corpse Reviver is said to revive a dead body because of its strength, but it’s a perfect and balanced cocktail.

A Short History Of The American Bar at the Savoy Hotel In London.

In 1893, The American Bar at the Savoy hotel started serving American-style cocktails in London to the British upper class. The American Bar has always been a high-end bar but what set it on the map was when Harry Craddock became its 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. Still, 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 ending, the hotel realized it should record all of its most famous recipes and the innovations Harry brought to the bar. A year later, they published the Savoy Cocktail Book. Printed in 1934, the Savoy Cocktail Book documents the bar’s 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.

What Does The Corpse Reviver #1 Taste Like?

This is an incredible cocktail. It tastes like a fruit-flavored Manhattan instead of a typical Manhattan’s standard wood and spice flavors. The pairing of equal parts apple brandy with sweet vermouth is spot on. It replaces the spicy woody flavors of the Angostura bitters with cherry and orange liqueurs that mix well with its apple brandy base. If you like manhattans, then this is a definite must. You may end up liking it more.

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Pink Lady – Recipe

Pink Lady Cocktail
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Pink Lady

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

1

servings
Calories

213

kcal
ABV

20%

Total time

3

minutes

Learn how to make a classic Pink Lady.

Ingredients

  • 1 Whole Egg Whites

  • 1/2 oz Lemon Juice

  • 1/2 oz Grenadine

  • 1/2 oz Apple Brandy

  • 1.5 oz Dry Gin

Directions

  • Technique: Saxe Soda Shake
  • Combine all ingredients in a cocktail shaker.
  • Add one medium or two small ice cubes to the cocktail shaker and shake till the ice has fully melted.
  • Pour the chilled and aerated drink into a cocktail glass without a strainer.

Notes

Featured Video

Invented somewhere around the early 1900s, this cocktail was named after a broadway show called The Pink Lady. Oddly enough, this old-time pink cocktail shares a similar history to a more modern pink cocktail, the Cosmopolitan. Both are incredible drinks that became wildly popular during their days but soon fell from favor as they became associated with being girly drinks. However, the Cosmo and Pink Lady are nothing to mess with. Both of these drinks taste amazing and will lay you out if made right. So if drinking a Pink Lady is girly, count me one of the girls.

How To Get Great Foam On Cocktails With Egg Whites.

Egg Whites are challenging to get right in cocktails. Everyone struggles with them at some point, and bartenders search for any way to make whipping them into a fluffy meringue easier. Henry Ramos hired “shaker boys” to shake for him. Some use the dry shake or reverse dry shake, others swear by only using one large ice cube, and some say you have to shake till your arms fall off. The method I like is called the Saxe Shake, and De Forest Saxe invented it in the 1880s.

The Saxe Shake is largely unknown in the cocktail world because De Forest Saxe was a soda fountain operator in Chicago, Illinois. His 1890 book “Saxe’s New Guide Hints to Soda Water Dispensers” details his shaking technique for egg drinks that produces the best foam and can be accomplished with minimal effort. Saxe states to shake drinks with eggs with only one chestnut-sized ice cube. An Ice cube from a standard ice tray is about chestnut-sized, so one or two small cubes will work. Then shake until the ice fully melts, and pour into the serving glass without straining. The small amount of ice is just enough to cool and dilute the drink, and since there are no remaining bits of ice left in the shaker, there is nothing to strain. Passing the mixture through a strainer destroys most of the bubbles you worked so hard to make. As you add soda water, the escaping carbon dioxide fills the tiny bubbles in the drink, forcing them to expand and form a large fluffy foam. Give it a try. Using the Saxe Shake, I have turned out Ramos Gin Fizzes as fast and efficiently as any other shaken cocktail with excellent results.

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Calvados Cocktail Recipe

Calvados Cocktail
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Calvados Cocktail

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

1

servings
Calories

297

kcal
ABV

24%

Total time

3

minutes

Learn how to make an amazing calvados cocktail.

Ingredients

  • 1 dashes Orange Bitters

  • 2 oz Orange Juice

  • 1 oz Orange Liqueur

  • 2 oz Apple Brandy

Directions

  • Technique: Saxe Soda Shake
  • Combine all ingredients into a cocktail shaker.
  • Add one medium or two small ice cubes to the cocktail shaker and shake until the ice fully melts.
  • Without a strainer, pour the chilled and aerated drink into a glass.

Notes

Featured Video

This Specific Recipe And What It Taste Like.

So this is a modified recipe from the original one in the Savoy Cocktail guide. The original recipe is 4 oz brandy, 4 oz orange juice, 2 oz orange liqueur, and 2 oz orange bitters, which sounds awful. This makes me think it must be either a typo or they were using very different ingredients. But I don’t think they used other ingredients for just this one cocktail. I think what they meant to write was two dashes instead of 2 oz of orange bitters. So I modified it to the size of a single cocktail by cutting each ingredient in half and imaging they meant two dashes, not 2 oz. At those proportions, this is a fantastic cocktail. It tastes like a perfect screwdriver with the presentation of a mimosa.

A Short History Of The American Bar at the Savoy Hotel In London.

In 1893, The American Bar at the Savoy hotel started serving American-style cocktails in London to the British upper class. The American Bar has always been a high-end bar but what set it on the map was when Harry Craddock became its 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. Still, 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 ending, the hotel realized it should record all of its most famous recipes and the innovations Harry brought to the bar. A year later, they published the Savoy Cocktail Book. Printed in 1934, the Savoy Cocktail Book documents the bar’s 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.

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Apple Jack Cocktail- Classic Recipe & History

Apple Jack
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Apple Jack

3 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

180

kcal
ABV

34%

Total time

3

minutes

Learn how to make a classic Apple Jack cocktail by Hugo Ensslin from his 1917 book Recipes for Mixed Drinks

Ingredients

  • 1 dash Peychauds Bitters

  • 2 dashes Orange Bitters

  • 1 tsp Gum Syrup

  • 2 oz Apple Brandy

Directions

  • Technique: Simple Stir
  • Combine all ingredients in the mixing glass.
  • Add ice to the mixing glass.
  • Stir the ingredients for 10 – 15 seconds. Try to avoid over-diluting the drink.
  • Strain into a glass with crushed ice.
  • Garnish:
  • Orange slice

Notes

Featured Video

The Apple Jack was created in New York by Hugo Ensslin. He was the author of the last major cocktail book, Recipes For Mixed Drinks, written before prohibition hit. His book offers an excellent glimpse into bartending at its most mature form in the United States before prohibition.

The Hotel Wallick History.

Built in the 1880s as the “Hotel Cadillac” it was eventually sold to the Wallick brothers in 1905. Located on 43rd and Broadway (Times Square), the Hotel Cadillac branded itself as an exciting place for food, drinks, and entertainment. In 1913 the Wallick Brothers changed the name to “Hotel Wallick”, and relaunched the hotel where It became famous for its burlesque and cabaret shows. Unlike other New York hotels with famous bartenders that tended to appeal to older wealthy guest, the Hotel Wallick was a young businessman’s party hotel. It was during this period that many of Hugo’s famous cocktails such as the aviation, honeymoon, and paradise cocktail were invented. In 1919 (beginnings of prohibition) the hotel sold knowing its drunken party business was over and was renamed “The Cadillac” by its new owners. In 1933 prohibition was repealed but the country was already dealing with the Great Depression. While the hotel had managed to survive prohibition it was unable to weather the depression and closed its doors in 1939. The building was demolished in 1940.

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Honeymoon – Original Recipe & History

Honeymoon Cocktail
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Honeymoon

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

1

servings
Calories

227

kcal
ABV

34%

Total time

3

minutes

Learn how to make the amazing Honeymoon Cocktail from Hugo Ensslin 1917 cocktail boob Recipes for Mixed Drinks.

Ingredients

  • 1/2 oz Lemon Juice

  • 1/2 oz Orange Liqueur

  • 1/2 oz Benedictine

  • 2 oz Apple Brandy

Directions

  • Technique: Simple Stir
  • Combine all ingredients in the mixing glass.
  • Add ice to the mixing glass.
  • Stir the ingredients for 10 – 15 seconds. Try to avoid over-diluting the drink.
  • Strain into a glass.

Notes

Featured Video

Invented by Hugo Ensslin and first written in his 1916 book Recipes for Mixed Drinks, this is a beautiful little drink. With a name like a honeymoon, you would think it would have honey in it, but it doesn’t. Not much to say about it other than it’s a pre-prohibition cocktail that uses apple brandy and benedictine together in a lovely way.

The Hotel Wallick History

Built in the 1880s as the “Hotel Cadillac” it was eventually sold to the Wallick brothers in 1905. Located on 43rd and Broadway (Times Square), the Hotel Cadillac branded itself as an exciting place for food, drinks, and entertainment. In 1913 the Wallick Brothers changed the name to “Hotel Wallick”, and relaunched the hotel where It became famous for its burlesque and cabaret shows. Unlike other New York hotels with famous bartenders that tended to appeal to older wealthy guest, the Hotel Wallick was a young businessman’s party hotel. It was during this period that many of Hugo’s famous cocktails such as the aviation, honeymoon, and paradise cocktail were invented. In 1919 (beginnings of prohibition) the hotel sold knowing its drunken party business was over and was renamed “The Cadillac” by its new owners. In 1933 prohibition was repealed but the country was already dealing with the Great Depression. While the hotel had managed to survive prohibition it was unable to weather the depression and closed its doors in 1939. The building was demolished in 1940.

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