Holland House (Kappeler's rye-based)

History

Recipe adapted from George J. Kappeler's 1895 book Modern American Drinks: How To Mix and Serve All Kinds of Cups and Drinks.

Holland House COCKTAIL.
Mixing-glass half-full fine ice, two dashes Peychaud bitters, one-half pony Eau de Vie d'Oranges, one and a half pony old rye whiskey, a piece lemon peel. Mix. Moisten the edge of cocktail glass with lemon, dip in sugar. Strain the cocktail into the prepared glass.

George J. Kappeler, Modern American Drinks, 1895

There are numerous versions of the Holland House, but Kappeler was head barman at the Holland House Hotel, so was well placed to recount how the hotel's signature cocktail was made.

Orange eau de vie, or distillate of oranges, is not readily available, but clear sweetened orange distillate in the shape of triple sec is, hence I've used this as a substitute.

Kappler's book also features a "Holland Gin Cocktail" and an "Old-Fashioned Holland Gin Cocktail".

Holland Gin Cocktail.
Mixing-glass half-full fine ice, two dashes Angostura bitters or Peychaud bitters, two dashes gum-syrup, one jigger Holland gin. Mix; strain into a cocktail glass. Add a piece of twisted lemon-peel or a maraschino cherry.

Old-Fashioned Holland Gin Cocktail.
Crush a small lump of sugar in a whiskey-glass containing a little water, add a lump of ice, two dashes of Angostura bitters, a small piece of lemon peel, one jigger Holland gin. Mix with small bar-spoon. Serve.

George J. Kappeler, Modern American Drinks, 1895