Garnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 2/3 fl oz | Gin |
| 5/6 fl oz | Strucchi Dry Vermouth |
| 1/6 fl oz | Luxardo Maraschino liqueur |
| 1/4 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Pineapple juice |
| 1/12 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
Read about cocktail measures and measuring.
Recipe contains the following allergens:
- Strucchi Dry Vermouth – Sulphur Dioxide/Sulphites
Review:
Without the optional addition of sugar syrup, this cocktail is very dry. Even with sugar, this cocktail is on the dry side and makes for a great aperitivo.
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
HOLLAND HOUSE COCKTAIL.
Harry Craddock, 1930
The Juice of ¼ Lemon.
1 Slice Pineapple.
1/3 French Vermouth.
2/3 Dry Gin.
4 Dashes Maraschino.
Shake well and strain into cocktail glass.
Prior to heading up The American Bar at The Savoy Hotel in London, Craddock worked in New York's Holland House Hotel, where this was the signature cocktail. Craddock's Holland House recipe is very different to that of George J. Kappeler, who preceded Craddock at The Holland House and wrote his cocktail book 35 years earlier.
Nutrition:
One serving of Holland House (Craddock's London dry gin-based) contains 162 calories.
Alcohol content:
- 1.4 standard drinks
- 19.33% alc./vol. (38.66° proof)
- 20.3 grams of pure alcohol
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