The Holland House (Craddock's London dry gin-based)

Difford's Guide
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Serve in a

Coupe glass

Garnish:

Lemon zest twist

How to make:

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

1 2/3 fl oz Rutte Dry Gin
5/6 fl oz Noilly Prat Extra Dry
1/6 fl oz Luxardo Maraschino liqueur
1/4 fl oz Lemon juice (freshly squeezed)
1/2 fl oz Pineapple juice (fresh pressed)
1/12 fl oz Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup)
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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.
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:

There are approximately 161 calories in one serving of The Holland House (Craddock's London dry gin-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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