Tract · Cocktails

Spirit-forward · Stirred · Historical · complexity 3/5

Coronation Cocktail

Mahoney's Coronation Cocktail is a prize-winning sherry-and-French-vermouth aromatic with maraschino and orange bitters.

dry · nutty · citrus · oxidative · aperitif · formal

Served in Cocktail glass. Ice: Cracked ice.

Variants (6)

The Hoffman House Bartender's Guide by Charles S. Mahoney (1905, p.149)

lemon peel — Twist on top.acid
0.5 glassice — cracked icebase
3 dashesorange bitters bitter
1Olive garnish
1 gilldry sherry modifier
1 ponyFrench vermouth — French Vermouthmodifier
2 dashesMaraschino — Maraschinomodifier
  1. Stir the cracked ice, maraschino, orange bitters, French Vermouth, and dry sherry well.
  2. Strain into a cocktail glass, add an olive, twist lemon peel on top, and serve.

Garnish: Olive and expressed lemon peel

Ice: Cracked ice

Bartenders' Manual by Bartenders Association of America (1913, p.22)

0.5 glassice — Cracked icebase
3 dashorange bitters — Orange bittersbitter
1 wholeOlive — Olivegarnish
1 gilldry sherry — Dry sherrymodifier
1 ponyFrench vermouth modifier
2 dashMaraschino liqueur — Maraschinomodifier
  1. Stir well with cracked ice, strain into a cocktail glass, add an olive, and twist lemon peel on top.

Garnish: Olive and lemon peel

Ice: Cracked ice

Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.15) — Ensslin 1917

0.5 drinksherry base
2 dashesorange bitters — Orange Bittersbitter
0.5 drinkFrench vermouth — French Vermouthmodifier
1 dashMaraschino liqueur — Maraschinomodifier
  1. Stir well in a mixing glass with cracked ice.
  2. Strain and serve with a twist of orange peel on top.

Garnish: Orange peel

Ice: Cracked ice

This matters because it keeps the sherry-and-vermouth aperitif field visible as a serious cocktail zone rather than a peripheral curiosity.

Its service logic is all about chilled aromatic integration, with citrus expressed only through peel and bitters.

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

4 dashgreen Pepermint base
1 garnishCherry garnish
3 dashAmarantino other
0.25 partCognac Marechal F. K. other
  1. Stir thoroughly with clear ice and serve with cherry.

Garnish: Cherry

Ice: Clear ice pieces

L'Art du Shaker by Dominique Migliorero (1925, p.19)

0.5 partcognac — Cognacbase
2 dashpeach bitters — Peach bittersbase
0.5 partFrench vermouth modifier
2 dashpeppermint liqueur — Peppermintmodifier
  1. Stir very cold in a mixing glass and serve in a cocktail glass.

Cheerio! A Book of Punches and Cocktails by Charles (1928, p.25)

0.33 drinkdry gin base
0.33 drinkwhite creme de menthe — white Creme de Menthemodifier
0.33 drinkCointreau — Cointreau Triple Secother
ice — chopped iceother
  1. Place the dry gin, Cointreau, white creme de menthe, and chopped ice in a shaker.
  2. Shake thoroughly so as to mix the cordials, strain into a cocktail glass, and serve.

Ice: Chopped ice

See also: Alexander Cocktail, Queen of Ireland

Source specifies chopping the ice fine but not too fine.