|2 fl oz||Straight bottled-in-bond rye whiskey|
|1⁄2 fl oz||Triple sec liqueur (40%)|
|2 dash||Peychaud's or other Creole-style bitters|
|1⁄2 fl oz||Chilled water (omit if using wet ice)|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Spicy rye whiskey sweetened and given an orange accent by a splash of triple sec and heightened with a couple of dashes of Peychaud's bitters.
Recipe adapted from George J. Kappeler's 1895 book Modern American Drinks: How To Mix and Serve All Kinds of Cups and Drinks. Kappeler stipulates, "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 prepared glass."
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 we have used as a substitute in this drink.