Name: O'Henry
Total time: 2 min
Cuisine: Cocktail
Ingredients: 45 ml Scotch whisky; 22.5 ml Bénédictine D.O.M.; 120 ml Ginger ale

O'Henry
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Serve in a Collins glass

Ingredients:
1 ¹⁄₂ oz	Blended Scotch whisky
³⁄₄ oz	Bénédictine D.O.M. liqueur
4 oz	Thomas Henry Ginger Ale

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Collins glass.
Prepare lemon slice wheel for garnish.
POUR all ingredients into ice-filled glass.
Briefly STIR.
Garnish with lemon slice.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Herbal whiskey and ginger.

View readers' comments

History:

Adapted from a cocktail discovered in 2006 at Brandy Library, New York City, USA. However, the Oh Henry has vintage origins and appears in numerous cocktail tomes stirred and served straight-up.

Harry Craddock's 1930 The Savoy Cocktail Book (in the "cocktails" section):
"OH HENRY! Cocktail.
1/3 Bénédictine.
1/3 Whisky.
1/3 Ginger Ale.
Stir well and serve."

Stanley M. Jones 1977 by Jones' Complete Barguide:
"OH HENRY!
Cocktail glass
Stir
1 oz whiskey (Bourbon)
1 oz Benedictine
¾ oz ginger ale"

Nutrition:

One serving of O'Henry contains 218 calories

Alcohol content:

1.5 standard drinks
11.34% alc./vol. (11.34° proof)
21.3 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Olga María Gómez Henderson

4th May 2024 at 12:01

Good highball for whisky lovers. It has a perfect balance between sweet and dry.

1

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Henry Kirk

18th July 2021 at 12:57

I have a book ‘The Cocktail Bar’ from 1977 by ‘Carlos’ of Raffles which gives the recipe as 1/6 Gill (25 ml?) each of ginger ale, Benedictine and Scotch whisky rather then bourbon- I have to say I prefer the Diffords but like the simplicity of Carlos!

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Simon Difford

18th July 2021 at 14:07

Sadly, I don't have a copy of Carlos of Raffles book, but I do have Jones' Bar Guide from the same year. This cocktail also features in 1930 The Savoy Cocktail Book. I've added notes from both books above. I’ve just tried with bourbon and scotch and prefer the latter as drier, so I've amended my recipe accordingly. Many thanks for your feedback.

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