Name: Hollywood
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Light white rum; 10 ml Pink grapefruit juice; 5 ml Grenadine syrup; 2.5 ml Sugar syrup 'rich' (2:1); 15 ml Egg white (pasteurised)

Ingredients

1 1/2 fl oz

Light white rum (charcoal-filtered 1-4 years old)

1/3 fl oz

Pink grapefruit juice (freshly squeezed)

1/6 fl oz

Monin Grenadine Syrup

1/12 fl oz

Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix

1/2 fl oz

Egg white (pasteurised) or Fee Brothers Fee Foam cocktail foamer

How to make

Glassware

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of grated nutmeg.

Method

SHAKE all ingredients with ice and strain back into shaker.

DRY SHAKE (without ice).

FINE STRAIN into chilled glass.

Garnish

Dust with freshly grated nutmeg.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Hollywood contains 130 calories

Alcohol content:

1 standard drinks
17.08% alc./vol. (34.17° proof)
14.2 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Egg white (pasteurised) — Eggs

History

Adapted from a recipe in William "Cocktail Bill" Boothby's 1930 Swallows : World Drinks and How to Prepare Them.

HOLLYWOOD
Bacardi . . . . . . . . 2/3 jigger
Grapefruit . . . . . . . . 1 spoon
Grenadine . . . . . . . . 1 spoon
Egg . . . . . . . . 1/2 of white
Nutmeg . . . . . . . . to taste
Shake well with ice, strain into chilled cocktail glass, grate nutmeg over and serve.

William Boothby, 1930

Comments & Discussion

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Milan Djordjevic 2y

Very drinkable and light for my taste, but all the ingredients are recognizable, which is very nice. Grated nutmeg completes the story and makes an important contribution. I made this with Havana Club 3 rum and it was nice. Next time, I would like to increase the rum to 60 ml, maybe 15 ml grapefruit juice, and 7.5 ml grenadine syrup without sugar syrup.

Mark Catone 2y

I made this with a funkier Barbados rum and it was good. I also tried diplomatico white, a less funkier, and I think the less funkier version made the better drink.

G. M. Genovese Premium Member 2y

It's not bad. It just needs very distinct brands/varieties to make it sing? Bacardi and pink grapefruit was good... I don't know. It's a little different. Almost like a tiki-daiquiri hybrid, but not really? Interesting enough to revisit. (17 Jun 2024, 8:07p)

John Hinojos Premium Member 3y

Delightful cocktail. The flavours of the grapefruit and nutmeg enliven the rum. Very easy to drink and perfect with a strong flavored drink or on an afternoon.

Frank Pulumbarit 4y

Pretty good! Next time perhaps some malibu and more home made grenadine for the home run. Drinks like a tiki cocktail.

Ben H Simpson 4y

As pink grapefruit was only discovered/commercialised in 1930 perhaps this drink was made originally with yellow grapefruit? Or maybe it's an example of 'the latest trendy fruit' cocktail of its day? Combined with the popularity of the 'grapefruit diet' of the time (a sort of starvation diet that would not be recommended today, but endorsed by Hollywood celebrities and featuring in various period films) perhaps this explains an uptick in cocktails with grapefruit around this period.

Simon Difford Verified User Premium Member 4y

Thanks, Ben. Good to add perspective. Sadly, Cocktail Bill didn't specify grapefruit colour. My preference is for pink, hence my specifying in the recipe above.

John Hinojos Premium Member 4y

Actually it was the Ruby Red marketed in 1930. According to Wikipedia:
An early pioneer in the American citrus industry was Kimball Atwood, a wealthy entrepreneur who founded the Atwood Grapefruit Company in the late 19th century. The Atwood Grove became the largest grapefruit grove in the world, with a yearly output of 80,000 boxes of fruit. There, pink grapefruit was first discovered in 1906.

John Fogarty 4y

For those curious - I believe this originates from the 1934 edition of 'The World's Drinks and How to Mix Them' by Bill Boothby. It's not in the 1908 edition, but may feature in the 1930 revision (which I don't have access to).

Simon Difford Verified User Premium Member 4y

Many thanks, John. I've added the recipe from the 1934 edition above.

James Pratt Premium Member 4y

On the EUVS archive the title ‘Swallows’ by Boothby actually appears to be the 1930 version of ‘World Drinks And How To Mix Them’. The Hollywood is there at page 47.