Name: Wallick
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Gin; 45 ml Dry vermouth; 5 ml Orange Curaçao

Wallick
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Photographed in a Modern America Cocktail

Ingredients:
1 ¹⁄₂ oz	Hayman's London Dry Gin
1 ¹⁄₂ oz	Strucchi Dry Vermouth
¹⁄₆ oz	Orange Curaçao liqueur

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of orange zest twist.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS orange zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Dry vermouth - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

An orange curaçao-influenced Fifty-Fifty Martini.

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History:

This cocktail first appears in Hugo R. Ensslin's 1916-17 Recipes for Mixed Drinks and is named after the hotel where he worked for the better part of his bartending career. Opened in 1910, The Wallick Hotel sat at the corner of 43rd Street and Broadway in New York City and was owned by the brothers Louis C. and Adrian L. Wallick.

WALLICK COCKTAIL
½ French Vermouth
½ El Bart Gin
3 dashes Orange Flower Water
SHAKE well in a mixing glass with cracked ice, strain and serve. Curaçao can be used if desired in place of Orange Flower Water.
Recipes for Mixed Drinks, 1917

More cocktails by Hugo R. Esslinn

Nutrition:

One serving of Wallick contains 168 calories

Alcohol content:

1.6 standard drinks
23.74% alc./vol. (23.74° proof)
22.5 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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Matheus Martins

21st November 2024 at 20:44

I paired it with orange cake. It’s incredible how the orange popped on the palate. Minimal, light and precise.

Michael Ott

25th October 2024 at 15:58

Used a ratio of 30-30-7,5 ml. Makes a palatable Martini … for non-Martini drinkers (to which I belong).

Smythe Richbourg

26th February 2023 at 04:58

I had Tanqueray Sevilla Orange and Cinzano Extra Dry and used the given proportions. It is quite orangey, but I like it! I’ll try it again when I get some unflavored London Dry gin. (I usually only have American style gin, but have been enjoying my Negronis with the Sevilla Orange and perfect martinis with Tanqueray's Rangspur Lime. Both are nice diversions.)

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