Holland Gin Cocktail

Mixed Drinks by Herbert W. Green (1895, p.65)

1. Fill a mixing glass two-thirds full of fine ice and add the ingredients.
2. Stir thoroughly and strain into a previously cooled cocktail glass.

Garnish: Twisted lemon peel.

Ice: Fine ice

This is a useful genever checkpoint because Green clearly distinguishes it from Tom gin while keeping both inside the main cocktail canon.

The service is fully stirred and chilled, preserving the compact aromatic template.

Modern American Drinks by George J. Kappeler (1895, p.34) — George J. Kappeler 1895

1. Fill a mixing-glass half-full with fine ice.
2. Add the bitters, gum syrup, and Holland gin.
3. Mix and strain into a cocktail glass.
4. Add a piece of twisted lemon peel or a maraschino cherry and serve.

Garnish: Lemon peel or maraschino cherry

Nose

Maltier gin notes rise through the bitters and citrus with more weight than a later dry-gin cocktail would carry.

Palate

The genever-style base gives the cocktail a heavier grain-and-botanical centre, keeping it closer to the older drinking world even in a late-century manual.

Finish

The finish is round, herbal, and gently sweet.

Summary

A late survival of the heavier Holland-gin aromatic cocktail line.

This entry is important because it demonstrates that the Holland-gin branch remained active even as Tom gin, vermouth drinks, and drier cocktails gained prestige. Kappeler preserves it as a normal, not archaic, cocktail base.

Cherry or lemon peel is not a trivial choice here. Cherry nudges the drink toward sweeter decorative service, while peel keeps the older aromatic profile tighter.

Compared with Tom-gin and Martini lines, the Holland-gin cocktail retains noticeably more nineteenth-century body and grain weight.

Fancy Drinks and Popular Beverages by William Schmidt (1896, p.26) — Fancy Drinks and Popular Beverages 1896, No. 21

1. Stir ingredients well with fine ice, strain, and serve.

Ice: Fine ice

Daly's Bartenders' Encyclopedia by Tim Daly (1903, p.91)

1. Stir the fine ice, gum syrup, Angostura bitters, and Holland gin well in a mixing glass.
2. Strain into a cocktail glass, twist a piece of lemon peel on top, and serve.

Garnish: Twisted lemon peel.

Ice: Fine ice

This is a useful old-gin cocktail checkpoint from the same late aromatic run as Maple and Honeysuckle branches.

The recipe preserves the older sweeter cocktail grammar rather than the drier vermouth-led line.

Applegreen's Bar Book by John Applegreen (1904, p.13) — Applegreen 1904

1. Prepare as for the whiskey cocktail, substituting Holland gin for whiskey.
2. Strain into a cocktail glass.

Garnish: Lemon peel

Ice: Shaved ice

Nose

Maltier gin character and lemon oil rise together.

Palate

This is historically useful because it keeps the genever/Holland branch explicit inside the early twentieth-century aromatic field.

Finish

The finish is dry, malty, and lightly bittered.

Summary

A Holland-gin branch of the mature aromatic cocktail family.