Improved Whiskey Cocktail

Difford’s Guide
Discerning Drinkers (105 ratings)
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    Improved Whiskey Cocktail

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Improved Whiskey Cocktail image

Serve in an Old-fashioned glass

Ingredients:
1 oz Straight rye whiskey (100 proof /50% alc./vol.)
1 oz Bourbon whiskey
1⁄6 oz Luxardo Maraschino liqueur
1⁄12 oz La Fée Parisienne absinthe
1⁄6 oz Gomme syrup
1 dash Boker's bitters
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill an Old-fashioned glass.
  2. Prepare garnish of lemon zest twist.
  3. STIR all ingredients with ice.
  4. STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).
  5. EXPRESS lemon zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 10/10
Sweet
Medium
Dry/sour
Sweet to sour 7/10
More cocktails with similar strength and taste profile

Review:

An Old-Fashioned "improved" by the addition of a little maraschino liqueur and absinthe.

View readers' comments

Variant:

Improved Brandy Cocktail
Improved Holland Cocktail
Irish Cocktail

History:

The Whiskey Cocktail, along with this Improved version appeared in Jerry Thomas's 1876 The Bar-tender's Guide. The book also includes "Improved" versions of the Brandy Cocktail, and Gin Cocktail which are all what we today call Old Fashioned cocktails. In the words of Jerry Thomas, they have been "improved by moistening the edge of the cocktail glass with a piece of lemon." Such "improved" American cocktails from the period are also distinguished by using European ingredients, particularly maraschino liqueur and/or absinthe.

109. Whiskey Cocktail.
(Use small bar glass.)
3 or 4 dashes of gum syrup.
2 do. Bitters (Bogart's).
1 wine-glass of whiskey, and a piece of lemon peel.
Fill one-third full of fine ice; shake and strain in a fancy red wine-glass.

241. Improved Brandy Cocktail.
(Use ordinary bar glass.)
2 dashes Boker's (or Angostura) Bitters
3 do. gum syrup.
2 do. Maraschino.
1 dash Absinthe.
1 small piece of the yellow rind of a lemon, twisted to express the oil.
1 small wineglass of brandy.
Fill glass one-third full of shaved ice, shake well, and strain into a fancy cocktail glass.
The favor is improved by moistening the edge of the cocktail glass with a piece of lemon.

242. Improved Whiskey Cocktail.
Prepared in the same manner as the Improved Brandy Cocktail, by substituting whiskey for the brandy.

Jerry Thomas, The Bar-tender's Guide, 1876

Alcohol content:

  • 1.8 standard drinks
  • 34.57% alc./vol. (34.57° proof)
  • 25.2 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 10 of 11 comments for Improved Whiskey Cocktail.
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John CARR’s Avatar John CARR
7th June at 15:39
During the ongoing collapse of new world global hegemony, it's interesting to reflect on the “improving”’ quality of old world imports. I particularly like the intense bitterness imparted to the tail end by the Teutonic recreation of bogarts bitters. Salut!
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C1um5yBar5teward’s Avatar C1um5yBar5teward
14th April at 19:13
This is my favourite cocktail by far. I've ended up using Woodford Reserve for so long now instead of Rye as I once (long ago now) ran out of Rittenhouse (it has not been replaced) that I can no longer imagine having it any other way. I serve it up in a chilled coupe. 4 dashes of Bokers bitters and a tiny amount of absinthe to make a small puddle in my bar spoon. A quarter ounce each of Luxardo Maraschino liqueur and 2:1 simple syrup. I don't bother with gum syrup. I've got a bottle of it but it's at the back of my booze cupboard and I can't be bothered to move everything to get to it. I love the lemon so much I do a couple of peels worth of lemon oil spritzed, and heavily rubbed around the glass and all over my fingers. The peel I put on the rim to be near my nose when I take a sip.
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John Hinojos’ Avatar John Hinojos
24th January at 02:55
Had again and changed by rating upwards. Great cocktail to go with New Orleans or Cajun food. Maybe it because I have had a love affair with absinthe for over 50 years.
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Andrew Ready’s Avatar Andrew Ready
27th December 2024 at 12:55
A fine old fashioned variant. Totally agree with other comments about the volume of absinthe. Got it down to 4-5 carefully administered drops. It’s powerful stuff!
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Meagan Skinner’s Avatar Meagan Skinner
29th November 2024 at 09:15
I loved this cocktail before you added the absinthe - it’s far too overpowering now. Next time I’ll rinse the glass with absinthe then do your original recipe
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Joe Cornwall’s Avatar Joe Cornwall
28th June 2024 at 21:09
This cocktail was recently featured on Cocktail College podcast. so I made to that spec. 2.5 oz Jack Daniel Bottled in Bond Rye, 1 bar spoon Absinthe, 1 bar spoon rich simple syrup, 2 dashes of Angostura. Lemon twisted expressed over the top. Served in an Old Fashioned glass over a big cube (stirred in a mixing glass and strained). Truly superb. 100% will have this again.
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Joe Cornwall’s Avatar Joe Cornwall
28th June 2024 at 21:10
Forgot to add 1 bar spoon of Marschino...
1
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1 reply
Meagan Skinner’s Avatar Meagan Skinner
2nd January 2024 at 08:43
Love this cocktail - have made it many times! But the photo is wrong!
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Simon Difford’s Avatar Simon Difford
2nd January 2024 at 10:28
Many thanks for letting me know, Meagan. The correct photo is now above.
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Joseph Murray’s Avatar Joseph Murray
23rd November 2023 at 22:28
Pretty good without the sugar syrup too, depending on the quality of your whiskeys.
1
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John CARR’s Avatar John CARR
25th September 2023 at 11:26
Different take on an old fashioned: lighter and more piquant. Zesty with the fresh lemon. Excellent! Still very much an after dinner sipper style sink. Recommended. Used wild Turkey 101 and makers Mark 46. Very happy
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John Hinojos’ Avatar John Hinojos
2nd April 2021 at 04:09
Good strong cocktail for those who like rye and bourbon. Great for sipping in the evening.
2
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