The Holland House #1 (Kappeler's Rye Based)

Difford's Guide
User Rating (2 ratings)

Serve in a

Coupe glass

Garnish:

Orange zest twist

How to make:

STIR all ingredients with ice and fine strain into chilled glass.

2 fl oz Rye whiskey 100 proof / 50% alc./vol.
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)
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Review:

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.

History:

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.

Nutrition:

There are approximately 170 calories in one serving of The Holland House #1 (Kappeler's Rye Based).

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Makes a minimum of ... cocktails
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* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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