Improved Whiskey Cocktail


18. January 2015 by swizzzlestick

Having eaten too many delicious Bavarian White sausages and bretzels today with my beloved Eva I went for an evenly matching first class digestif afterwards, the Improved Whiskey Cocktail (by Jerry Thomas, The Bar-Tender´s Guide, 1876, found in The PDT Cocktail book).


2 oz. Rye Whiskey, 1/4 oz. Maraschino, 1/4 oz. Simple Syrup, 2 dashes of Bitters (I took Bitter Truth Jerry Thomas Own Decanter Bitters), Absinthe for rinsing the glass, garnish: Lemon Peel


Stir ingredients wirth ice and strain into a chilled, absinthe-rinsed rocks glass.

Add a few ice cubes and garnish with a lemon peel.

improved whiskey



3 thoughts on “Improved Whiskey Cocktail

  1. Sounds good… Keep filling ’em up mate! 😀

  2. yarradrams says:

    This is great! It’s basically a Sazerac with maraschino liqueur in it, right? I got maraschino to make Aviations but Now it will be going in a few of these too.

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