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Wallick

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

Difford’s Guide

Discerning Drinkers (14)

Measurements in:

Serves:

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Ingredients
1 1/2 fl oz	Hayman's London Dry Gin
1 1/2 fl oz	Strucchi Dry Vermouth
1/6 fl oz	Ferrand Dry Curaçao liqueur

How to make

Glass

Photographed in a Modern America Cocktail

Prepare

Select and pre-chill a COUPE GLASS.
Prepare garnish of orange zest twist.

Method

STIR all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish

EXPRESS orange zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Wallick contains 168 calories

Alcohol content:

1.6 standard drinks
23.74% alc./vol. (47.47° proof)
22.6 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Dry vermouth — Sulphur Dioxide/Sulphites

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

Review

An orange curaçao-influenced Fifty-Fifty Martini.

Hayman's London Dry Gin 750ml - makes 16.5 cocktails
$67.99 $4.12 per cocktail Hayman's London Dry Gin image

Ferrand Dry Curacao 750ml - makes 150.5 cocktails
$34.99 $0.23 per cocktail Ferrand Dry Curacao image

$4.35 per cocktail*

Makes a minimum of 16.5 cocktails.
Shipping and applicable tax calculated at checkout.

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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

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Comments & Discussion

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Matheus Martins 1y

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

Michael Ott 1y

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

Smythe Richbourg 3y

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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