Tract · Cocktails

Spirit-forward · Stirred · Historical · complexity 2/5

Victoria Cocktail

A cognac and rum Victoria cocktail with powdered sugar, green mint, and seasonal mint or orange garnish.

Served in Cocktail glass D. Ice: Small pieces of ice.

Variants (3)

Bariana by Louis Fouquet (1896, p.30) — Bariana 1896, No. 29

0.5 partcognac — cognac Curlierbase
1 small teaspoonpowdered sugar — sucre poudrebase
0.5 partrum — rhumbase
mint or orange — A small branch of peppermint or a slice of orange according to the season.garnish
6 dashgreen mint liqueur — menthe vertemodifier
  1. Stir ingredients well with ice in mixing glass A, strain into glass D, garnish with mint or orange according to season, and serve.

Garnish: Mint sprig or orange slice

Ice: Small pieces of ice

The Buffet Blue Book by John H. Considine (1912, p.57)

0.5 mixing glassice base
1 jiggerOld Tom gin — Booth's Tom ginbase
2 dashesAbbott's Bitters bitter
1 sliceOrange — Add to the glass.garnish
creme de menthe — Float on top.modifier
2 dashesRaspberry syrup sweetener
  1. Stir the ice, Abbott's Bitters, raspberry syrup, and Booth's Tom gin in a mixing glass.
  2. Strain into a cocktail glass, add a slice of orange, float creme de menthe on top, and serve.

Garnish: Orange slice

Ice: Ice

American Drinks by Victor Hugo Himmelreich (1921) — Himmelreich 1921, opening cocktails section

0.25 partcognac base
1 teaspoonpowdered sugar base
0.25 partrum base
1 thin sliceorange slice garnish
6 dashPepermint F. K. other
  1. Stir with clear ice and serve with a thin orange slice.

Garnish: Orange slice

Ice: Clear ice pieces

See also: Virgin Cocktail, Trilby Cocktail