Holland House
Genever with dry vermouth, maraschino and lemon. A malty pre-Prohibition sour.
Shaken · Coupe · Medium · about 3 minutes · about 21% ABV
Ingredients
- 45 ml Genever
- 20 ml Dry vermouth
- 7.5 ml Maraschino liqueur
- 15 ml Fresh lemon juice
- Lemon twist (garnish)
Method
- Chill the glass
- Pour 45 ml genever into the shaker
- Pour 20 ml dry vermouth into the shaker
- Pour 7.5 ml maraschino liqueur into the shaker
- Add 15 ml fresh lemon juice
- Add ice
- Shake hard
- Strain
- Garnish
Tip
Genever is maltier than gin, so a soft shake suits it.
About the Holland House
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Holland House FAQ
What's in a Holland House?
45 ml genever, 20 ml dry vermouth, 7.5 ml maraschino liqueur, 15 ml fresh lemon juice, garnished with lemon twist.
How strong is a Holland House?
About 21% ABV once mixed with ice, which is 1.8 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Holland House?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Holland House in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
