Hongkong Cocktail — The Cocktail Ontologist

Variants (2)

Rawling's Book of Mixed Drinks by Ernest P. Rawling (1914) — Rawling 1914, cocktail section

1 toddyspoon	Lime juice (fresh) — lime juice	acid
0.33 measure	Orange juice (fresh) — orange juice	acid
1 toddyspoon	bar sugar	base
0.33 measure	London dry gin — dry gin	base
0.33 measure	dry vermouth — French vermouth	modifier
5 drop	Kirschwasser	modifier

Ice: Cracked ice

Rawling's Book of Mixed Drinks by Ernest P. Rawling (1914) — Rawling 1914, home party service

1 serving	Hongkong Cocktail	base
1 whole	orange or grapefruit shell	other

Serve the Hongkong Cocktail in scooped orange or grapefruit halves set in cracked ice, with straws.

Garnish: Fruit shell

Ice: Cracked ice