Soul Kiss — The Cocktail Ontologist

Variants (5)

Jack's Manual by J. A. Grohusko (1910, p.31)

1 orange	orange juice — Juice of one orange.	acid
0.25 portion	rye whiskey — Source gives 25% rye whiskey.	base
0.5 teaspoonful	sugar	base
	Soda water — fizz water	dilution
0.25 portion	French vermouth — Source gives 25% French vermouth.	modifier
0.5 portion	Byrrh wine — Source gives 50% Byrrh wine.	other

Fill the glass with ice and add the sugar, Byrrh wine, rye whiskey, French vermouth, and orange juice.
Shake, strain, top off with fizz water, and serve.

Ice: Ice

Harry of Ciro's ABC of Mixing Cocktails by Harry of Ciro's (1923, p.79) — Harry of Ciro's 1923

1 portion	orange juice — Orange Juice	base
0.5 glass	rye whiskey — Rye Whisky	base
1 slice	orange slice — Orange Slice	garnish
0.5 glass	Dubonnet	modifier
0.5 glass	French vermouth — French Vermouth	modifier

Garnish: Orange slice

This matters because it preserves an early orange-juice Soul Kiss branch in a 1923 London source.

Barflies and Cocktails by Harry McElhone and Wynn (1927, p.75) — Orange slice in shaker

0.17 part	orange juice — Orange Juice	base
0.33 part	rye whiskey — Rye Whisky	base
1 slice	orange slice — Shaken with the drink.	garnish
0.17 part	Dubonnet	modifier
0.33 part	French vermouth — French Vermouth	modifier

This matters because it preserves a citrus-bearing rye-and-Dubonnet aperitif line in the late McElhone field.

The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (1935, p.71)

0.33 part	dry vermouth — French vermouth	base
0.67 part	gin — dry gin	base
1 white	egg white	other

Café Royal Cocktail Book by W. J. Tarling (1937, p.197)

0.67 part	Canadian whisky — Canadian Club Whisky	base
0.17 part	orange juice — Orange Juice	base
1 slice	Orange — Orange	garnish
0.67 part	dry vermouth — French Vermouth	modifier
0.17 part	Dubonnet	modifier

See also: Sunshine