Modern American Drinks by George J. Kappeler (1895, p.31) — George J. Kappeler 1895
| 0.67 quart | Holland gin | base |
| 1 pony | Peychaud's bitters — Peyschaud or Angostura bitters | bitter |
| 0.33 quart | water — water | dilution |
| 2 pony | gum syrup — gum-syrup | sweetener |
- Prepare the drink the same as Bottled Brandy Cocktail, substituting Holland gin for brandy.
- Mix well and bottle.
- Nose
- Malty gin, bitters, and sugar produce a deeper, older aromatic profile than bottled Tom gin or Martini forms.
- Palate
- The bottled format preserves the rich, weighty genever-style cocktail line in a ready-made state, highlighting how long that older gin tradition remained active.
- Finish
- The finish is round, herbal, and quietly spiced.
- Summary
- A bottled genever-rooted aromatic cocktail from the cusp of the modern era.
This entry matters because it shows that Holland gin remained a live cocktail base even as Tom gin, vermouth cocktails, and drier styles advanced. The bottled format suggests both continuity and professional standardisation.
Because the recipe is given by cross-reference, the bartender is expected to understand the bottled-cocktail system already rather than read every formula from scratch.
Compared with Bottled Tom Gin Cocktail, this preserves a heavier, older gin character and keeps one foot more firmly in the genever era.