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Ward Eight

Difford’s Guide
Discerning Drinkers (133)
Measurements in:
Serves:
1
Ingredients
2 fl oz Straight rye whiskey (100 proof /50% alc./vol.)
34 fl oz Lemon juice (freshly squeezed)
34 fl oz Orange juice (freshly squeezed)
14 fl oz Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix
16 fl oz Monin Grenadine Syrup

How to make

Glass

Photographed in an UB Retro Coupe Gold 7.75oz

Prepare

  1. Select and pre-chill a COUPE GLASS.
  2. Prepare garnish of skewered quarter orange slice wheel and Luxardo Maraschino Cherry.

Method

  1. SHAKE all ingredients with ice.
  2. FINE STRAIN into chilled glass.

Garnish

  1. Garnish with skewered quarter orange slice and cherry.

Flavour Profile

No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour

Health & Nutrition

Nutrition:

One serving of Ward Eight contains 185 calories

Alcohol content:

  • 1.7 standard drinks
  • 18.78% alc./vol. (37.55° proof)
  • 23.7 grams of pure alcohol

History

Named after Ward Eight, a voting district of Boston notorious for political corruption. A 1951 Holiday Magazine article, attributes creation of the Ward Eight cocktail to a bartender named Tom Hussion, in November 1898, at Boston's fine-dining restaurant Locke-Ober Café, in honour of Martin Lomasney, who was running for election in Ward Eight. Lomasney, a teetotaller, may not have been at the dinner organised by members of the Hendricks Club of socialites but, while it's possible they toasted him in his absence, contrary to Holiday Magazine the drinks surely weren't mixed by Hussion as he apparently didn't start working at Locke-Ober until 1900.

Another Locke-Ober's bartender, named Billy Kane, may have mixed the first round of Ward Eights for Hendricks Club that night. However, not according to a bartender named Charlie Carter who, in a 1934 letter to G. Selmer Fougner published in his New York Sun "Along the Wine Trail" column, claims he created the Ward Eight to celebrate a 1903 Lomasney election victory.

I have not yet succeeded in verifying the 1951 Holiday Magazine article or the 1934 New York Sun column so I am only repeating what others have written. Frustratingly, I've also not yet been able to access a widely quoted 1907 column in the Boston Herald that claims the cocktail as "the most talked-of drink in Boston."

The cocktail features in the 1913 revised edition of The Cocktail Book - A Sideboard Manual for Gentlemen and, more notably, in Robert Vermeire's 1922 Cocktails: How to Mix Them.

Ward Eight.
(Use Goblet.)
One teaspoon fine sugar; juice of half lemon; one tablespoonful Grenadine syrup; one portion rye whiskey, one lump ice. Fill glass with siphon, stir well, ornament with fruit, and serve.

The Cocktail Book - A Sideboard Manual for Gentlemen, 1913


Ward Eight Cocktail
This cocktail must be well shaken. It is composed of:
1 teaspoonful of Grenadine.
1/8 gill of Orange Juice.
1/8 gill of Lemon Juice.
1/4 gill of Rye Whisky.
This cocktail originates from Boston (U.S.A.), a city divided into eight wards.

Robert Vermeire, 1922

Review

This is a spirited, sweet and sour combination - like most politicians.

Cocktail of the day:

8th October 2026 is International Octopus Day

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$0.25 per cocktail*

Makes a minimum of 100 cocktails.
Shipping and applicable tax calculated at checkout.


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Gallery

Comments & Discussion

Peter Pendergest Premium Member
Very similar to Trader Vic’s Eastern Sour, though this pre-dates it by at least 30 years. This is much more balanced. Delicious
score: 0
Avery Garnett
What's to say? A very very delicious and fruity rye sour.
score: 2
Noel Sharkey
I agree about your frustration Simon. I have searched long and hard through archives of newspapers and magazines as well to no avail.

I do have the Vermeire 1922 though and check out how I calculated the teaspoon volume.
“There are between 16 and 18 teaspoonfuls in a cocktail glass (1/2 gill measure)”.
Calculation: ¼ gill = 1 ounce between 8 and 9 tsp and so tsp = 1/8 ounce (old spoon) - 1/9 doesn't make sense.
score: 2
Noel Sharkey
Thanks Simon - just wanted to point out that in Vermeire recipe, the teaspoon is a old one that is actually 3/4 of a modern teaspoon. Just in case someone wants to make it authentically.

Please also note that it is believed now that Hussion didn't start working at the Cafe until 1900. Hope these comments are taken as helpful rather than overly picky
best,
Noel
score: 2
Simon Difford Verified User Premium Member
Thanks Noel. I've been delving into the history and amended the above accordingly. However, now a work-in-progress as I've not been able to verify references.
score: 2
John Hinojos Premium Member
The cocktail is well balanced. Our rye is 110 proof, so it was just a tad spirit forward, but great. Wonderful colour. Went perfectly with the homemade chicken liver and cognac pate we had with our aperitif.
score: 2
Kjell Eriksson Premium Member
A tad more sugar syrup would surely make a difference. I’ll try that next time.
score: 2
Simon Difford Verified User Premium Member
Agreed! I've added 5ml more sugar to the recipe above and much better for it. Many thanks for bringing to my attention.
score: 3
Difford’s Shop logo
$0.25 per cocktail*

Makes a minimum of 100 cocktails.
Shipping and applicable tax calculated at checkout.


Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.

Checkout

* 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.