Honeymoon – Original Recipe & History

Honeymoon Cocktail

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

  • 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

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 In 1933 prohibition was repealed but the country was already dealing with the Great Depression.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.

Recipe Resources

Related Articles

Advertisements
Advertisements

Discover More Classics

Advertisements

Algonquin – Recipe & History

Algonquin

Algonquin

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

1

servings
Calories

139

kcal
ABV

25%

Total time

3

minutes

Learn how to make the Algonquin cocktail used at The Algonquin Hotel after prohibition.

Ingredients

  • 1 oz Lime Juice

  • 2/3 oz Benedictine

  • 2 oz White Rum

  • 1.5 oz Blackberry Brandy

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

Featured Video

The History Of The Algonquin Cocktails

I am able to find three unique Algonquin cocktail recipes, and I don’t think the three are related at all. The Oldest is from the 1926 book “The Cocktail Book” by L.C. Page. That recipe is just genever and wormwood bitters. The second is from 1935 book “Along the Wine Trail” by G. Selmer Fougner. That is the most commonly cited recipe, and in that book, it is called the “New Algonquin” cocktail. The Third recipe is from the 1951 book “Bottoms Up” by Ted Saucier. That recipe uses rum, blackberry brandy, benedictine, and lime juice. Ted Saucier, the lead publicist and historian for the Waldorf-Astoria after Crockett left, cites his recipe as the recipe used at the Algonquin Hotel. Saucier knew his stuff and is a very reputable source. He replaced Albert Crockett (The guy who wrote the Old Waldorf-Astoria Bar Book), and his book is notable for having the first Negroni recipe, saving the Last Word recipe, and along with Embury, accurately documenting post-prohibition New York cocktail culture.

Interest in the Algonquin stems from being the weekly meeting place for a group of influential New York authors during prohibition. The Algonquin Round Table, as the group became known, was made up of newspaper and magazine columnists, playwrights, actors, comedians, screenwriters, directors, and editors for major magazines. Needless to say, the group was very influential on the literary and art scene of the time.

People in the cocktail world are curious to know what this group drank, and the most common recipe used for the Algonquin cocktail is the New Algonquin recipe from the Fougner book. I personally don’t think this was the recipe used by the hotel and enjoyed by the members of the Algonquin Round Table. In fact, I don’t think this group ever actually enjoyed an alcoholic beverage there ever. The hotel owner and head manager, Frank Case, was a firm and vocal supporter of prohibition. Frank Case voted dry and voluntarily stopped serving alcohol at the Algonquin in 1917. Three years before the start of prohibition. The group met for ten years, beginning in 1919, and eventually stopped around 1929, four years before the end of prohibition. It’s doubtful this group ever had a cocktail there.

Algonquin is also not a unique word or name. Algonquin is the name of the indigenous people who occupied most of the North American northeast. The term Algonquin is everywhere. There are towns, lakes, gas stations, bars, restaurants, barbershops, etc., named Algonquin. It doesn’t mean much if the recipe from “Along the Wine Trail” and the hotel share the same name if the name is common. Fougner also never states that the recipe is from the hotel. It’s just called the “New Algonquin.” The only recipe of the three cited as the Algonquin hotel’s recipe is the Saucier one. Frank Case ran the Algonquin till his death in 1946. Considering Ted Saucier’s proximity to the New York drinking culture and hotel industry, the fact he was a skilled publicist and New York historian, and that he cites his explicitly as the hotel’s recipe, I imagine his was the authentic recipe used at the Algonquin Hotel after prohibition. Again because the hotel was most likely genuinely dry, I doubt the famed Algonquin Round Table even had Saucier’s recipe.

So if they couldn’t drink, why would this group of young artists and writers choose the Algonquin to meet? While a staunch dry, Frank Case was very supportive of the arts and especially authors. The group got to eat for free at their meetings, and visiting published authors got to stay at the hotel for free too. Frank Case went out of his way to accommodate the group, and the Algonquin continues Case’s support for authors today by providing published authors with a free or reduced stay at the hotel in exchange for a signed copy of their book.

The recipe I have provided here is the Algonquin recipe from the Saucier book that he attributes to the Algonquin hotel in New York. I prefer this recipe to the one with rye, dry vermouth, and pineapple juice. This recipe is a nice balance of sweet, herbal, and sour.

Recipe Resources

Related Articles

Advertisements
Advertisements

Discover More Classics

Advertisements