Der Lamb’s Club Cocktail vom Anfang des 20. Jahrhunderts, den man auch als Rolls Royce Cocktail oder unter anderen Bezeichnungen kennen mag, ist ein Perfect Martini mit einem Schuss Bénédictine – eine durchaus köstliche Angelegenheit.
40 ml Finsbury 47 Gin 20 ml Routin Blanc Wermut 20 ml Antica Torino rosso Wermut 5 ml Bénédictine
Diese Mischung ist ein Perfect Martini Cocktail mit Bénédictine. Doch wie soll man sie nennen? Es herrscht für die Kombination von Gin, Wermut, Bénédictine mit optionalem Cocktailbitter ein heilloses Durcheinander in der Namensgebung. Ich habe mir die Rezepte meiner Sammlung bis 1930 angesehen, und es ergibt sich dieses Bild:
Gin, italienischer Wermut, Bénédictine, Orangenbitter = Fitchett (1925), Vancouver (1930).
Gin, französischer und italienischer Wermut, Bénédictine = Lamb’s Club (1912), Rolls Royce (1930).
Darüber hinaus gibt es im Laufe der Zeit noch andere Bezeichnungen. Zu nennen wären: Abbey, Between The Sheets, Cabaret Cocktail, C.A.C. Cocktail, Combinado Tú y Yo, Dartmouth Drachm, Denver Cocktail, Dry Monastique, Football Hero, Guerro, Guion, J. J. Murphy Cocktail, Lady Diana, Mimosa, Prevost D’Exiles Cocktail, Queen Elizabeth Cocktail, Roller Derby, Rolls Roya, Ruth Hoyce, The Fraternity Cocktail, Triplice.
Ich habe die verschiedenen Varianten probiert. Am gelungensten finde ich die Kombination aus Gin, französischem und italienischem Wermut mit Bénedictine. Für dessen Bezeichnung haben wir nun anhand der ersten Rezepte die Wahl:
Harry Craddock: The Savoy Cocktail Book. 1930, Seite 136. [2-136]
Rolls Royce wird er erstmals 1930 bei Harry Craddock im ›Savoy Cocktail Book‹ genannt. [2-136] Da dies ein einflussreiches Buch war, ist diese Bezeichnung heute weitläufig bekannt.
William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. 1930, Seite 51. [3-51]
Als ›Lamb’s Club Cocktail‹ taucht er hingegen bereits 1912 in William Boothbys ›The world’s drinks‹ im Anhang auf, mit dem Hinweis auf den Lamb’s Club in New York. [3-51]
Es scheint mir deshalb angebracht, mit der Gewohnheit zu brechen und ›Lamb’s Club Cocktail‹ zu bevorzugen.
Dieser Club ist Amerikas älteste professionelle Theaterorganisation und unterstützt Kunstschaffende und Kunstförderer. Seit 1874 wird der Club allgemein als ›The Lamb’s Club‹ bezeichnet. Seine Bezeichnung ist eine Ehrung des Essayisten Charles Lamb und seiner Schwester Mary, die im frühen 19. Jahrhundert in ihrem berühmten Londoner Salon Schauspieler und Literaten empfingen. [1]
Wenn man die Vielzahl an Rezepten sieht, möchte man meinen, auch in Zeitungen und anderen Büchern noch etwas berichtenswertes finden zu können – doch dorthin haben es weder Lamb’s Club Cocktail noch Rolls Royce Cocktail geschafft.
Harry Craddock: The Savoy Cocktail Book. Being in the main a complete compendium of the Cocktails, Rickeys, Daisies, Slings, Shrubs, Smashes, Fizzes, Juleps, Cobblers, Fixes, and other Drinks, known and vastly appreciated in this year of grace 1930, with sundry notes of amusement and interest concerning them, together with subtle Observations upon Wines and their special occasions. Being in the particular an selucidation of the Manners and Customs of people of quality in a period of some equality. London, Constable & Company ltd., 1930.
William Boothby: The World’s Drinks and How to Mix Them. San Francisco, H. S. Crocker Company, Sacramento, 1912.
Historische Rezepte
1895 George J. Kappeler: Modern American Drinks. Seite 31. Ford Cocktail.
Three dashes benedictine, three dashes orange
bitters, half a jigger Tom gin, half a jigger
French vermouth. Mix in a mixing-glass half-
full fine ice. Strain into a cocktail-glass. Add a
piece twisted orange-peel.
1906 George J. Kappeler: Modern American Drinks. Seite 31. Ford Cocktail.
Three dashes benedictine, three dashes orange
bitters, half a jigger Tom gin, half a jigger
French vermouth. Mix in a mixing-glass half-
full fine ice. Strain into a cocktail-glass. Add a
piece twisted orange-peel.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 37. Jenks Cocktail.
1 dash Benedictine
50% Ballor Vermouth
50% Gordon dry gin
Fill glass with ice.
Stir, strain and serve.
1909 George J. Kappeler: Modern American Drinks. Seite 31. Ford Cocktail.
Three dashes benedictine, three dashes orange
bitters, half a jigger Tom gin, half a jigger
French vermouth. Mix in a mixing-glass half-
full fine ice. Strain into a cocktail-glass. Add a
piece twisted orange-peel.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 59. Jenks Cocktail.
1 dash Benedictine
50% Italian Vermouth
50% dry gin
Fill glass with ice, stir, strain and serve with slice of pine-
apple.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 85. Stanton Cocktail.
2 dashes Benedictine
50% dry gin
50% French vermouth.
Fill glass with ice. Stir, strain and serve.
1912 William Boothby: The world’s drinks. Anhang. Lambs Club Cocktail, New York.
One-third French Vermouth, one-third Cinzano Italian Vermouth, one-
third Coates Plymouth gin, and five drops of Benedictine. Frappe, and serve
in Cocktail glass.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 29. Jenks Cocktail.
Dry Martini with one Dash Benedictine.
Seite 21. Dry Martini Cocktail.
1/2 Jigger French Vermouth.
1/2 Jigger Booth’s High and Dry Gin.
Stir.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 38. Poet’s Dream Cocktail.
1925 Anonymus: About Town Cocktail Book. Seite 14. Fitchett.
JOSEPH A. FITCHETT, Vancouver Club head bar steward, who
has no doubt thrown many a cocktail together for you, originat-
ed this one. Of the thousand and one drinks he can mix we believe
it is the best.
50% Gin
30% Italian Vermouth
20% Benedictine
Dash of Orange Bitters
Serve with olive or cherry.
1925 Anonymus: About Town Cocktail Book. Seite 21. Vancouver.
Dash of Orange Bitters
50% Gin
30% French Vermouth
20% Benedictine
Olive
1927 Anonymus: El arte de hacer un cocktail. Seite 38. Jenks.
Igual que el DRY MARTINI, pero añadiéndo-
sele gota de Benedictine.
1927 Jean Lupoiu: 370 recettes de cocktails. Seite 21. Baiser Cocktail.
1928 Pedro Chicote: Cocktails. Seite 207. Poema-Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo picado.
1/3 de copita de vermut francés.
2/3 – de dry gin.
Unas gotas de Orange bitters.
Unas gotas de benedictino.
Agítese y sírvase oe n copa de cocktail.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 39. Lamb’s Club.
Equal proportions of dry gin, Italian and French Vermouth
with a dash of Benedictine.
1930 Charlie Roe & Jim Schwenck: The home-bartender’s guide and song book. Seite 44. Lambs Club.
The actor’s delight! Three of these and you could
pull the worst play in the town through a slow
first-night crowd with ringing cheers, and „steen
bows,“ after which you’d catch up with the rest of
your pals at the LAMBS CLUB.
Equal proportions of Dry Gin, Italian and
French Vermouth
Dash of Benedictine
Shake well with fine ice
1930 Edgar Baudoin: Les Meilleurs Cocktails. Seite 9. Baiser Cocktail.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 40. Fitchett.
Gin . . . . . . . . . . . 1/2 jigger It. Vermouth . . . . 1/3 jigger
Benedictine . . . . 1/4 jigger Orange Bitters . . . 1 dash
Shake well with ice, strain into chilled cocktail glass, add pimola and
serve.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 136. Rolls Royce Cocktail.
1 Dash Benedictine.
1/4 French Vermouth.
1/4 Italian Vermouth.
1/2 Dry Gin.
Shake well and strain into
cocktail glass.
1930 Pedro Chicote: Le ley mojada. Seite 115. Buero-Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo.
Unas gotas de benedictino.
1/2 copita de gin Vaaghan Jones.
1/2 — de vermut italiano.
Agítese y sírvase en copa de cocktail.
1930 Pedro Chicote: Le ley mojada. Seite 124. Chopera-Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo.
1/3 de copita de gin Gordon.
1/3 — vermut francés.
1/3 — de benedictino.
Agítese y sírvase en copa de
cocktail.
1930 Pedro Chicote: Le ley mojada. Seite 218. Poema-Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo picado.
1/3 de copita de vermut francés.
2/3 — de dry gin.
Unas gotas de Orange bitters.
Unas gotas de benedictino.
Agítese y sírvase en copa de cocktail.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 25. Caprice.
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 138. Guion.
Back in the days when the United States was making a
name for itself with swift transatlantic steamships, — that
was long before the War — the Guion line was important
among Atlantic steamship companies. The cocktail was
named after a member of the family which owned, or had
founded, the Guion line.
Dash of Orange Bitters
One-half Plymouth Gin
One-half Italian Vermuth
Stir; strain
One spoon of Benedictine on top
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 156. Poet’s Dream.
One-third Benedictine
One-third French Vermuth
One-third dry Gin
Lemon Peel, squeezed on top
1931 Anderson Fredericks: 100 Cocktails. Seite 12. The Rolls Royce.
2 parts Gin 1 part Dry Dry Vermouth
1 dash Benedictine 1 part Regular . Vermouth
1931 Anderson Fredericks: 100 Cocktails. Seite 13. Lambs Club.
1 part Gin 1 part Dry Vermouth
1 part Regular Vermouth Dash of Benedictine
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 94. Rolls Royce Cocktail.
1 dash benedictine
25% dry vermouth
25% regular vermouth
50% gin
Shake well, and strain into cocktail glass.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 100. Stanton Cocktail.
2 dashes benedictine
50% gin
50% dry vermouth
Fill glass with ice. Stir, strain, and serve.
1933 John F. Driscoll: The Home Bartender. Seite 13. Denver Cock Tail.
1/4 jigger french vermouth, 1/4 jigger of Benedictine, 1/2
jigger dry gin, Ice, Mix, Strain and Serve.
1933 John F. Driscoll: The Home Bartender. Seite 59. Rolls Royce.
1/2 jigger lemon juice, 1 jigger gin, 1/2 jigger Grenadine,
ice, mix, serve with ginger ale, stir, fruit top.
1933 Joseph P. Santana & Charles A. Sasena: Fine Beverages. Seite 14. C.A.C. Cocktail.
Use a mixing glass with fine ice
Four drops Benedictine
1 1/3 oz. Gin
2/3 oz. Italian Vermouth
Stir, and strain into a cocktail glass
Squeeze orange peel on top, and serve
1933 Julien J. Proskauer: What’ll You Have. Seite 81. Football Hero.
2 parts Gin
1 dash Benedictine
1 part Dry Vermouth
1 part Regular Vermouth
1933 Virginia Elliott: Quiet Drinking. Seite 54. Lamb’s Club.
One part dry gin, one part Italian vermouth, one
part French vermouth and a dash of benedictine. Stir
until cold.
1934 Anonymus: 100 Famous Cocktails. Seite 31. Poet’s Dream.
One-third Benedictine
One-third French Vermuth
One-third High & Dry Gin
Ice, shake, Lemon Peel, squeezed on top
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 31. Jenks Cocktail.
Dry Martini with 1 dash Benedictine
Seite 24. Dry Martini Cocktail.
1/2 jigger French Vermouth 1/2 jigger Dry Gin. Stir
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 41. Poet’s Dream Cocktail.
1934 A. T. Neirath: Rund um die Bar. Seite 176. Ford-Cocktail.
Originalrezept von
George Kappeler
Bartender, New York, 1895.
3 D. [Dash] Orangenbitter
3 D. [Dash] Benedictine
1/2 Tom Gin
1/2 Franz. Vermouth
M-Gl. [Mischglas] K. [Kirsche] Z. [Zitronenspirale]
1934 Bernard: 100 Cocktails. Seite 40. J. J. Murphy Cocktail.
1/4 gill of Gin.
1/8 gill of French Vermouth.
1/8 gill of Italian Vermouth.
1 dash of Bénédictine.
1 dash of Lemon Peel Juice.
1 Cherry.
1/2 tumblerful of broken Ice.
Half fill the tumbler with broken ice and add
the Gin. Now add the French Vermouth, the
Italian Vermouth and the Benedictine. Stir
well and pass through a strainer into a cocktail
glass. Serve with a cherry and a dash of lemon
peel juice. A cocktail of medium strength.
1934 G. F. Steele: My New Cocktail Book. Seite 42. Dartmouth Drachm.
1 jigger Italian Vermouth
1 jigger Old Tom Gin
dash of Benedictine
Maraschino Cherry in
each glass
1934 G. F. Steele: My New Cocktail Book. Seite 91. Poet’s Dream.
1934 Magnus Bredenbek: What shall we drink. Seite 16. Lambs‘ Club Cocktail.
Mix in shaker one and a half ouces of dry gin, one and
a half ounces of French dry Vermouth and one ounce of
Italian sweet Vermouth. Add a generous dash of Benedictine,
a teaspoon of „gum,“ shake well and strain into cocktail glass.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual [collectic1806]. Seite 76. Rolls Royce Cocktail.
1 Dash Benedictine
1/4 French Vermouth
1/4 Italian Vermouth
1/2 Dry Gin
Stir well in ice and strain into glass.
Use glass number 1
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 40. Caprice.
1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 187. Dartmouth Drachm.
This is made with a jigger of Italian Vermouth and the same
amount of Old Tom Gin, to which is added a dash of Benedictine.
1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 196. Triplice.
Equal parts of Benedictine, French Vermouth and Gin, thoroughly
iced and well shaken.
1935 Leo Cotton: Old Mr. Boston. Seite 28. Cabaret Cocktail.
1 Jigger Old Mr. Boston Dry
Gin
2 Dashes Bitters
2 Dashes French Vermouth
2 Dashes Benedictine
Stir well in cracked ice and strain
into 3 oz. Cocktail glass. Serve with
a Cherry.
1935 Leo Cotton: Old Mr. Boston. Seite 106. Rolls Royce Cocktail.
1/4 French Vermouth
1/4 Italian Vermouth
1/2 Old Mr. Boston Dry Gin
1 Dash Benedictine
Shake well with cracked ice and
strain into 3 oz. Cocktail glass.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 79. Baiser.
1/2 Gin
1/2 Italian Vermouth
2 ds. Benedictine
2 ds. Angostura
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 131. Rolls Royce.
1/4 French Vermouth
1/4 Italian Vermouth
1/2 Dry Gin
1 ds. Benedictine
1936 Elvezio Grassi: 1000 Misture. Seite 96. Prevost D’Exiles Cocktail.
(Seri e Duval).
– Questo gesuita sembra sia
stato il creatore del famoso
liquore « Bénédictine ». –
Agitare nel shaker con ghiac-
cio:
40% Vermouth secco
40% Bénédictine
20% Dry gin.
Servite.
1936 Elvezio Grassi: 1000 Misture. Seite 102. Rolls Royce Cocktail.
(Serie
Craddock).
Agitare nel shaker con ghiac-
cio:
1 spruzzo Bénédictine
25% Vermouth secco
25% Vermouth Torino
50% Gin.
Servite.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 340. Rolls Royce Cocktail.
Usese la cocktelera.
Unos pedacitos de hielo.
4 gotas de Bitter Secrestat.
2 cucharaditas de Grand marnier.
1/2 parte de Vermouth Tarino Cinzano.
1/2 parte de Whisky Escocés John Haig.
Agítese, cuélese y sírvase en copa de 100
gramos.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 341. Ruth Hoyce Cocktail.
Usese la cocktelera.
Unos pedacitos de hielo.
1/3 parte de Benedictine.
1/3 parte de Vermouth Francés Noilly
Prat.
1/3 parte de Dry Gin Sumner’s.
Agítese, cuélese y sírvase en copa de 100
gramos.
1937 Anonymus: Here’s how. Seite 27. Rolls Royce.
1 Dash Benedictine
1/4 French Vermouth
1/4 Italian Vermouth
1/2 Best London Gin
1937 R. de Fleury: 1800 – And All That. Seite 57. Fraternity.
1/3 French Vermouth
2/3 Dry Gin
2 Dashes Orange Bit-
ters
2 Dashes Benedictine
Stir well and serve.
1937 R. de Fleury: 1800 – And All That. Seite 73. Lamb’s Club.
1 1/2 Oz. Dry Gin.
1 1/2 Oz. French Ver-
1 Oz. Italian Vermouth
1 Dash Benedictine
1 Teaspoon Gum Syrup
1937 R. de Fleury: 1800 – And All That. Seite 80. Mimosa.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 101. Caprice Cocktail.
2/3 jigger Dry Gin
1 spoon French Vermouth
1 spoon Benedictine
2 dashes Orange Bitters
Shake well
Strain into Cocktail Glass
Add a ripe Olive
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 114. Fitchett Cocktail.
1 pony Dry Gin
1/4 jigger Benedictine
1/3 jigger Italian Vermouth
1 dash Orange Bitters
Shake well
Strain into Cocktail Glass
Add Olive
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 134. Poet’s Dream Cocktail.
1/3 Benedictine
1/3 French Vermouth
1/3 Dry Gin
Squeeze Lemon Peel on top
Shake well
Strain into Cocktail Glass
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 138. Rolls Royce Cocktail.
1/3 Cointreau
1/3 Cognac
1/3 Orange Juice
Shake well
Strain into Cocktail Glass
(Specially composed by Louis Posten-
rieder, Head Barman, Hotel Bris-
tol, Wein)
1938 Jean Lupoiu: Cocktails. Seite 32. Baiser Cocktail.
Dans le verre à mélange:
1/6 de Bénédictine, 1/6 Vermouth Mar-
tini doux, 2/3 de Gordon Dry Gin
Mélanger et servir.
1939 Anonymus: Cuna del Daiquiri Cocktail. Seite 35. Manhattan (Rolls Royce).
1/2 Vermouth.
1/2 Scotch Whiskey.
1 Dash Angostura.
Cracked ice.
Do not shake. Lei it get very
cold and strain. Serve with
two cherries.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 76. Rolls Royce Cocktail.
1 Dash Benedictine
1/4 French Vermouth
1/4 Italian Vermouth
1/2 Dry Gin
Stir well in ice and strain into glass.
Use glass number 1
1940 Pedro Talavera: Los secretos del cocktail. Seite 234. Ford cocktail.
En un gran vaso de cristal, unos pedacitos de hielo.
1/3 copa de Jarabe de Granadina.
1/2 naranja exprimida.
1/2 copa de Kirsch.
Agítese bien y se pasa ali vaso núm. 2, llenándose
de Agua de Borines.
1940 Pedro Talavera: Los secretos del cocktail. Seite 243. Rolls Royce cocktail.
En un gra vaso de cristal, unos pedacitos de hielo.
8 gotas de Angostura.
6 ídem de Curaçao La Campana.
1/2 copa de Captain’s Gin.
1/2 ídem de Whisky Antiquary.
Agítese bien y se pasa al vaso núm. 3, con una
corteza de limón.
1947 A. Vermeys: Cocktails. Seite 18. Baiser Cocktail.
1947 A. Vermeys: Cocktails. Seite 54. Lady Diana Cocktail.
2/3 Bénédictine; 1/4 Dry Gin; 1/4 Noilly.
Servir avec zeste de citron.
1947 Pedro Chicote: Cocktails mundiales. Seite 220. Poema-Cocktail.
Prepárese en cocktelera:
Unós pedacitos de hielo picado.
1/3 de copita de vermouth francés.
2/3 de copita de dry gin.
Unas gotas de Orange bitters.
Unas gotas de benedictino.
Agítese y sírvase en copa de cocktail.
1948 David A. Embury: The fine art of mixing drinks. Seite 155. Lamb’s Club.
Medium Martini with 2 or 3 dashes
Benedictine to each drink. Stir. A twist of lemon over
each drink.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 387. Jenks.
Prepárese igual que el Dry
Martíní» agregándole unas go-
tas de Benedictine.
Seite 347. Martini No. 1 (Seco).
2 Partes de ginebra.
1 Parte de vermouth fran-
cés.
2 Chorlitos de Orange Bi-
tters.
Hielo, Revolverlo, colarlo
y servirlo con una aceituna.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 392. Poet’s Dream.
1/3 vermouth francés.
2/3 Ginebra seca.
Gotas de Orange Bitters.
Gotas de Benedictine.
Hielo. Revuélvase, cuéle-
se y sírvase.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 402. Rolls Royce.
10 gotas de Benedictine.
1/4 vermouth francés.
1/4 vermouth italiano.
1/2 ginebra seca.
Hielo. Revuélvase, cuéle-
se y sírvase con una cascara
de naranja.
1948 Jean Lupoiu: Cocktails. Seite 23. Baiser Cocktail.
Dgns le verre à mélange ;
1/6 de Bénédictine. 1/6 Vermouth N/ar-
tini doux, 2/3 de SEACERS Gin.
Mélanger et servir.
1948 Maurice Bonnet: Le livre d’or du bar americain. Seite 81. Baiser Cocktail.
Dans un verre à Madère plein de glace pilée:
1/3 Cherry Rocher,
2/3 Fine Napoléon.
1948 Trader Vic: Bartender’s Guide. Seite 85. Rolls Royce Cocktail.
1/2 oz. cognac 1/2 oz. Cointreau . 1/2 oz. orange juice
Shake with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 110. Caprice Cocktail.
1 oz. dry gin 1/2 tsp. benedictine
1/2 tsp. French vermouth 2 dashes orange bitters
Shake with cracked ice; strain into chilled cocktail glass.
Serve with a stuffed olive.
1948 Trader Vic: Bartender’s Guide. Seite 127. Fitchett Cocktail.
3/4 oz. gin 1/4 oz. benedictine
1/2 oz. Italian vermouth 1 dash orange bitters
Stir with cracked ice; strain into chilled cocktail glass. Serve
with washed olive.
1948 Trader Vic: Bartender’s Guide. Seite 146. Lamb’s Club Cocktail.
1/2 oz. gin 1/2 oz. Italian vermouth
1/2 oz. French vermouth 2 dashes benedictine
Stir with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 168. Poet’s Dream Cocktail.
1/2 oz. gin 1/2 oz. French vermouth . 1/2 oz. benedictine
Shake with cracked ice; strain into chilled cocktail glass.
Twist lemon peel over drink.
1948 Trader Vic: Bartender’s Guide. Seite 173. Rolls-Royce Cocktail.
1 oz. gin 1/2 oz. Italian vermouth
1/2 oz. French vermouth 1 dash benedictine
Stir with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 182. Spring Cocktail.
3/4 oz. dry gin 1/4 oz. benedictine
1/4 oz. quinquina 1 dash Angostura bitters
Shake with cracked ice; strain into chilled cocktail glass
Serve with an olive.
1948 Trader Vic: Bartender’s Guide. Seite 188. Vancouver Cocktail.
1 oz. dry gin 1/2 tsp. benedictine
1/2 oz. Italian vermouth 2 dashes orange bitters
Shake with cracked ice; strain into chilled cocktail glass.
1949 Emile Bauwens: Livre de Cocktails. Seite 74. Rolls Royce cocktail.
1 Trait Bénédictine –
1/2 Gordon’s Gin –
1/4 Vermouth Français –
1/4 Vermouth Italien –
Frapper au shaker et passer dans un
verre à cocktail.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 352. Fitchett-Cocktail.
Den Saft von 1 Orange, 1/6 Benedictine, 1/3 ital. Ver-
mouth, 1/2 Gin. Schütteln und in Champagnerkelch sei-
hen. Mit Saughalmen servieren.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 425. Rolls-Royce-Cocktail.
1 d. Bénédictine, 1/4 franz. Vermouth, 1/4 ital. Vermouth,
1/2 Gin. Kurz schütteln.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 453. Vancouver-Cocktail.
1 d. Orangebitter, 1/4 Bénédictine, 1/4 franz. Vermouth,
1/2 Gin. Kurz schütteln. Olive ins Glas.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 60. Lamb’s Club.
1/2 oz. French Vermouth 2 dashes Benedictine
1/2 oz. Italian Vermouth 1/2 oz. Gin
Stir with cracked ice and strain.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 124. Poet’s Dream.
1/3 Benedictine
1/3 French Vermouth
1/3 gin
Lemon peel squeezed on top
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 132. Triplice.
1/3 Benedictine
1/3 French Vermouth
1/3 gin
1953 Anonymus: The ABC of cocktails. Seite 37. Lamb’s Club.
4 parts Gin
1 part French (dry) Vermouth
2 or 3 dashes Benedictine per drink
Stir with ice, and strain into cocktail
glass. Add twist of lemon peel.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 156. Lambs‘ Club.
Medium Martini with 2 or 3 dashes Benedictine
to each drink. Stir. A twist of lemon over each drink.
Medium Martini, Seite 106:
1 part French Vermouth
1 part Italian Vermouth
2 to 4 parts Gin
1 dash Orange Bitters & 1 dash An-
gostura to each drink
Some recipes call for orange bitters only and some omit the bitters
altogether.
1953 „Kappa“: Bartender’s Guide to the Best Mixed Drinks. Seite 100. Rolls Royce Cocktail.
1/2 oz. Dry Vermouth
1/2 oz. Sweet Vermouth
1 1/4 oz. Dry Gin
1/4 Teaspoon Benedictine
Stir well with cracked Ice and strain into 3 oz.
Cocktail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 40. Cabaret Cocktail.
3/4 oz. French Vermouth
3/4 oz. Old Mr. Boston Dry Gin
3/4 oz. Old Mr. Boston Imported
Rum
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 120. Queen Elizabeth Cocktail.
1 1/2 oz. Old Mr. Boston Dry Gin
1/2 oz. French Vermouth
1/4 oz. Benedictine
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 122. Rolls Royce Cocktail.
1/2 oz. French Vermouth
1/2 oz. Italian Vermouth
1 1/4 oz. Old Mr. Boston Dry Gin
1/4 Teaspoon Benedictine
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass.
1953 Marcel et Roger Louc: Cocktails et grand crus. Seite 44. Baiser Cocktail.
1955 Jean Lupoiu: Cocktails. Seite 27. Baiser Cocktail.
Dans le verre à mélange:
1/6 de Bénédictine. 1/6 Martini, 2/3 de
SEAGERS Gin.
Mélanger et servir.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 60. Rolls Royce.
1/2 Dry Gin
1/4 Dry Vermouth
1/4 Sweet Vermouth
1 or 2 Dashes Benedictine
Stir well with ice and strain into
glass.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 79. Rolls Royce.
Timbale à mélange, glace
1/2 Dry Gin
1/4 Vermouth français
1/4 Vermouth italien
1 ou 2 traits Bénédictine
Bien remuer en timbale et
passer dans verre à cocktail.
Mélangeur électr. : voir note.
1958 G. Bernard De Ferrer: Los combinados. Seite 43. Combinado Tú y Yo.
Se preparan en la coctelera:
Unos trocitos de hielo picado y limpio.
1/4 botellín de vermut blanco seco,
1/2 copa de ginebra,
Unas gotas de Orange Bitter
Unas gotas de Benedictine.
Agítese y sírvase en copa de coctel con una corteza
de limón.
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 13. Abbey.
1972 Leo Cotton: Old Mr. Seite 79. Queen Elizabeth Cocktail.
1 1/2 oz. Old Mr. Boston Dry Gin
1/2 oz. Dry Vermouth
1/4 oz. Benedictine
Stir well with cracked ice and strain
into 3 oz. cocktail glass.
1972 Leo Cotton: Old Mr. Seite 81. Rolls-Royce Cocktail.
1/2 oz. Dry Vermouth
1/2 oz. Sweet Vermouth
1 1/4 oz. Old Mr. Boston Dry Gin
1/4 Teaspoon Benedictine
Stir well with cracked ice and strain
into 3 oz. cocktail glass.
1976 Anonymus: International Guide to Drinks. Seite 115. Rolls Royce.
1/3 brandy
1/3 Cointreau
1/3 orange juice
Egg white
Shaker
1976 Harry Craddock: The Savoy Cocktail Book. Seite 136. Rolls Royce Cocktail.
1 Dash Bénédictine.
1/4 French Vermouth.
1/4 Italian Vermouth.
1/2 Dry Gin.
Shake well and strain into
cocktail glass.
1977 Stan Jones: Jones‘ Complete Barguide. Seite 247. Caprice.
Cocktail Glass Stir
1-1/2 oz gin
1/2 oz dry vermouth
1/2 oz Benedictine
1 dash orange bitters
1977 Stan Jones: Jones‘ Complete Barguide. Seite 280. Fitchette.
Cocktail Glass Stir
1-1/4 oz gin
3/4 oz sweet vermouth
1/2 oz Benedictine
1 dash orange bitters
Olive
1977 Stan Jones: Jones‘ Complete Barguide. Seite 325. Lamb’s Club.
Cocktail Glass Stir
3/4 oz gin
3/4 oz dry vermouth
3/4 oz sweet vermouth
1/4 oz Bénédictine
1977 Stan Jones: Jones‘ Complete Barguide. Seite 368. Poet’s Dream.
Cocktail Glass Stir
1 oz gin
1/2 oz dry vermouth
3/4 oz Benedictine
Lemon twist
1977 Stan Jones: Jones‘ Complete Barguide. Seite 376. Queen Elizabeth.
Cocktail Glass Stir
1-3/4 oz gin
1/2 oz dry vermouth
1/4 oz Bénédictine
Variation
1-3/4 oz gin
1/4 oz Cointreau
1/4 oz lemon juice
1/4 oz Pernod
Variation
1-1/4 oz brandy
1 oz sweet vermouth
1/4 oz orange curaçao
Cherry optional
1977 Stan Jones: Jones‘ Complete Barguide. Seite 382. Roller Derby.
Cocktail Glass Stir
1-3/4 oz gin
1/4 oz dry vermouth
1/4 oz sweet vermouth
1/4 oz Benedictine
1977 Stan Jones: Jones‘ Complete Barguide. Seite 382. Rolls Roya.
Cocktail Glass Stir
1-1/4 oz gin
1/2 oz sweet vermouth
1/2 oz dry vermouth
1/4 oz Benedictine
1977 Stan Jones: Jones‘ Complete Barguide. Seite 382. Rolls Royce.
Cocktail Glass Stir
1-1/2 oz gin
1/2 oz dry vermouth
1/2 oz sweet vermouth
2 dashes Benedictine
1977 Stan Jones: Jones‘ Complete Barguide. Seite 382. Rolls Royce Cocktail.
Cocktail Glass Shake
1 oz Cognac
3/4 oz orange juice
3/4 oz Cointreau
1977 Stan Jones: Jones‘ Complete Barguide. Seite 419. Triplice.
Cocktail Glass Stir
1 o gin
3/4 oz dry vermouth
3/4 oz Benedictine
40 ml Finsbury 47 Gin
20 ml Routin Blanc Wermut
20 ml Antica Torino rosso Wermut
5 ml Bénédictine
Zubereitung: 3 Eiswürfel, 25 Sekunden (75 Mal) gerührt.
Alternativ und von uns aktuell bevorzugt:
40 ml Ur-Gin
20 ml Routin Blanc Wermut
20 ml Antica Torino rosso Wermut
5 ml Bénédictine
Zubereitung: 3 Eiswürfel, 25 Sekunden (75 Mal) gerührt.
Diese Mischung ist ein Perfect Martini Cocktail mit Bénédictine. Doch wie soll man sie nennen? Es herrscht für die Kombination von Gin, Wermut, Bénédictine mit optionalem Cocktailbitter ein heilloses Durcheinander in der Namensgebung. Ich habe mir die Rezepte meiner Sammlung bis 1930 angesehen, und es ergibt sich dieses Bild:
Darüber hinaus gibt es im Laufe der Zeit noch andere Bezeichnungen. Zu nennen wären: Abbey, Between The Sheets, Cabaret Cocktail, C.A.C. Cocktail, Combinado Tú y Yo, Dartmouth Drachm, Denver Cocktail, Dry Monastique, Football Hero, Guerro, Guion, J. J. Murphy Cocktail, Lady Diana, Mimosa, Prevost D’Exiles Cocktail, Queen Elizabeth Cocktail, Roller Derby, Rolls Roya, Ruth Hoyce, The Fraternity Cocktail, Triplice.
Ich habe die verschiedenen Varianten probiert. Am gelungensten finde ich die Kombination aus Gin, französischem und italienischem Wermut mit Bénedictine. Für dessen Bezeichnung haben wir nun anhand der ersten Rezepte die Wahl:
Rolls Royce wird er erstmals 1930 bei Harry Craddock im ›Savoy Cocktail Book‹ genannt. [2-136] Da dies ein einflussreiches Buch war, ist diese Bezeichnung heute weitläufig bekannt.
Als ›Lamb’s Club Cocktail‹ taucht er hingegen bereits 1912 in William Boothbys ›The world’s drinks‹ im Anhang auf, mit dem Hinweis auf den Lamb’s Club in New York. [3-51]
Es scheint mir deshalb angebracht, mit der Gewohnheit zu brechen und ›Lamb’s Club Cocktail‹ zu bevorzugen.
Dieser Club ist Amerikas älteste professionelle Theaterorganisation und unterstützt Kunstschaffende und Kunstförderer. Seit 1874 wird der Club allgemein als ›The Lamb’s Club‹ bezeichnet. Seine Bezeichnung ist eine Ehrung des Essayisten Charles Lamb und seiner Schwester Mary, die im frühen 19. Jahrhundert in ihrem berühmten Londoner Salon Schauspieler und Literaten empfingen. [1]
Wenn man die Vielzahl an Rezepten sieht, möchte man meinen, auch in Zeitungen und anderen Büchern noch etwas berichtenswertes finden zu können – doch dorthin haben es weder Lamb’s Club Cocktail noch Rolls Royce Cocktail geschafft.
Quellen
Historische Rezepte
1895 George J. Kappeler: Modern American Drinks. Seite 31. Ford Cocktail.
Three dashes benedictine, three dashes orange
bitters, half a jigger Tom gin, half a jigger
French vermouth. Mix in a mixing-glass half-
full fine ice. Strain into a cocktail-glass. Add a
piece twisted orange-peel.
1906 George J. Kappeler: Modern American Drinks. Seite 31. Ford Cocktail.
Three dashes benedictine, three dashes orange
bitters, half a jigger Tom gin, half a jigger
French vermouth. Mix in a mixing-glass half-
full fine ice. Strain into a cocktail-glass. Add a
piece twisted orange-peel.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 37. Jenks Cocktail.
1 dash Benedictine
50% Ballor Vermouth
50% Gordon dry gin
Fill glass with ice.
Stir, strain and serve.
1909 George J. Kappeler: Modern American Drinks. Seite 31. Ford Cocktail.
Three dashes benedictine, three dashes orange
bitters, half a jigger Tom gin, half a jigger
French vermouth. Mix in a mixing-glass half-
full fine ice. Strain into a cocktail-glass. Add a
piece twisted orange-peel.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 59. Jenks Cocktail.
1 dash Benedictine
50% Italian Vermouth
50% dry gin
Fill glass with ice, stir, strain and serve with slice of pine-
apple.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 85. Stanton Cocktail.
2 dashes Benedictine
50% dry gin
50% French vermouth.
Fill glass with ice. Stir, strain and serve.
1912 William Boothby: The world’s drinks. Anhang. Lambs Club Cocktail, New York.
One-third French Vermouth, one-third Cinzano Italian Vermouth, one-
third Coates Plymouth gin, and five drops of Benedictine. Frappe, and serve
in Cocktail glass.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 29. Jenks Cocktail.
Dry Martini with one Dash Benedictine.
Seite 21. Dry Martini Cocktail.
1/2 Jigger French Vermouth.
1/2 Jigger Booth’s High and Dry Gin.
Stir.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 38. Poet’s Dream Cocktail.
1/3 Jigger French Vermouth
2/3 Jigger Dry Gin.
2 Dashes Orange Bitters.
2 Dashes Benedictine.
Stir.
1914 Jacques Straub: Drinks. Seite 30. Jenks Cocktail.
Dry Martini with one dash benedictine.
1914 Jacques Straub: Drinks. Seite 35. Poet’s Dream Cocktail.
1/3 jigger French vermouth.
2/3 jigger dry gin.
2 dashes orange bitters.
2 dashes benedictine. Stir.
1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 55. Jenks Cocktail.
1 dash Benedictine
50% M. & R. Italian Vermouth
50% Gordon Dry Gin
Fill glass with ice, stir, strain and serve with slice of pine-
apple.
1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 64. Poet’s Dream Cocktail.
35% French Vermouth
65% Gordon Dry Gin
2 dashes Orange Bitters
2 dashes Benedictine.
Stir.
1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 70. Stanton Cocktail.
2 dashes Benedictine
50% Gordon Dry Gin
50% French Vermouth.
Fill glass with ice. Stir, strain and serve.
1920 Anonymus: Good Cheer. Seite 19. Poet’s Dream Cocktail.
1/3 shot French vermouth.
2/3 shot dry gin.
2 dashes orange bitters.
2 dashes Benedictine. Stir.
1925 Anonymus: About Town Cocktail Book. Seite 14. Fitchett.
JOSEPH A. FITCHETT, Vancouver Club head bar steward, who
has no doubt thrown many a cocktail together for you, originat-
ed this one. Of the thousand and one drinks he can mix we believe
it is the best.
50% Gin
30% Italian Vermouth
20% Benedictine
Dash of Orange Bitters
Serve with olive or cherry.
1925 Anonymus: About Town Cocktail Book. Seite 21. Vancouver.
Dash of Orange Bitters
50% Gin
30% French Vermouth
20% Benedictine
Olive
1927 Anonymus: El arte de hacer un cocktail. Seite 38. Jenks.
Igual que el DRY MARTINI, pero añadiéndo-
sele gota de Benedictine.
1927 Jean Lupoiu: 370 recettes de cocktails. Seite 21. Baiser Cocktail.
1 jet Angostura, 2 jets Bénédictine,
1/2 Vermouth Cinzano, 1/2 Gin.
1928 Pedro Chicote: Cocktails. Seite 207. Poema-Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo picado.
1/3 de copita de vermut francés.
2/3 – de dry gin.
Unas gotas de Orange bitters.
Unas gotas de benedictino.
Agítese y sírvase oe n copa de cocktail.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 39. Lamb’s Club.
Equal proportions of dry gin, Italian and French Vermouth
with a dash of Benedictine.
1930 Charlie Roe & Jim Schwenck: The home-bartender’s guide and song book. Seite 44. Lambs Club.
The actor’s delight! Three of these and you could
pull the worst play in the town through a slow
first-night crowd with ringing cheers, and „steen
bows,“ after which you’d catch up with the rest of
your pals at the LAMBS CLUB.
Equal proportions of Dry Gin, Italian and
French Vermouth
Dash of Benedictine
Shake well with fine ice
1930 Edgar Baudoin: Les Meilleurs Cocktails. Seite 9. Baiser Cocktail.
1 jet Angostura, 2 jets Bénédictine, 1/2 vermouth
Cinzano, 1 /2 Gin
1930 Gerardo Corrales: Club de Cantineros de la Republica de Cuba. Manual Oficial. Seite 46. Jenks Cocktail.
Igual al Dry Martini, con gótas dé Benedictiné.
Seite 37. Dry Martini.
1/2 vermouth Francés.
1/2 ginebra seca. Revuélvase. Aceituna.
1930 Gerardo Corrales: Club de Cantineros de la Republica de Cuba. Manual Oficial. Seite 56. Poet’s Dream Cocktail.
1/3 Vermouth Francés.
2/3 ginebra seca.
Gotas orange bitters.
Gotas benedictine. Revuélvase.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 40. Fitchett.
Gin . . . . . . . . . . . 1/2 jigger It. Vermouth . . . . 1/3 jigger
Benedictine . . . . 1/4 jigger Orange Bitters . . . 1 dash
Shake well with ice, strain into chilled cocktail glass, add pimola and
serve.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 136. Rolls Royce Cocktail.
1 Dash Benedictine.
1/4 French Vermouth.
1/4 Italian Vermouth.
1/2 Dry Gin.
Shake well and strain into
cocktail glass.
1930 Pedro Chicote: Le ley mojada. Seite 115. Buero-Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo.
Unas gotas de benedictino.
1/2 copita de gin Vaaghan Jones.
1/2 — de vermut italiano.
Agítese y sírvase en copa de cocktail.
1930 Pedro Chicote: Le ley mojada. Seite 124. Chopera-Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo.
1/3 de copita de gin Gordon.
1/3 — vermut francés.
1/3 — de benedictino.
Agítese y sírvase en copa de
cocktail.
1930 Pedro Chicote: Le ley mojada. Seite 218. Poema-Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo picado.
1/3 de copita de vermut francés.
2/3 — de dry gin.
Unas gotas de Orange bitters.
Unas gotas de benedictino.
Agítese y sírvase en copa de cocktail.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 25. Caprice.
Gin . . . . . . . . . . . 2/3 jigger Benedictine . . . . . . 1 spoon
Fr. Vermouth . . . 1 spoon Orange Bitters . . . . 2 dashes
Shake well with ice, strain into chilled cocktail glass, add ripe olive and
serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 40. Fitchett.
Gin . . . . . . . . . . . . . 1/2 jigger It. Vermouth . . . . . . . 1/2 jigger
Benedictine . . . . . . 1/4 jigger Orange Bitters . . . . . . 1 dash
Shake well with ice, strain into chilled cocktail glass, add pimola and
serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 51. Lamb’s Club Cocktail.
Gin . . . . . . . . . . . 1/3 jigger It. Vermouth . . . . . . 1/3 jigger
Fr. Vermouth . . . 1/3 jigger Benedictine . . . . . . 2 dashes
Shake well with ice, strain into chilled cocktail glass and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 84. Vancouver.
Gin . . . . . . . . . . . . . 1/2 jigger It. Vermouth . . . . . . . 1/4 jigger
Benedictine . . . . . . 1 spoon Orange Bitters . . . . . . 2 dashes
Shake well with ice, strain into chilled cocktail glass, add pimola and serve.
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 138. Guion.
Back in the days when the United States was making a
name for itself with swift transatlantic steamships, — that
was long before the War — the Guion line was important
among Atlantic steamship companies. The cocktail was
named after a member of the family which owned, or had
founded, the Guion line.
Dash of Orange Bitters
One-half Plymouth Gin
One-half Italian Vermuth
Stir; strain
One spoon of Benedictine on top
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 156. Poet’s Dream.
One-third Benedictine
One-third French Vermuth
One-third dry Gin
Lemon Peel, squeezed on top
1931 Anderson Fredericks: 100 Cocktails. Seite 12. The Rolls Royce.
2 parts Gin 1 part Dry Dry Vermouth
1 dash Benedictine 1 part Regular
. Vermouth
1931 Anderson Fredericks: 100 Cocktails. Seite 13. Lambs Club.
1 part Gin 1 part Dry Vermouth
1 part Regular Vermouth Dash of Benedictine
1933 Anonymus: Hollywood’s Favorite Cocktail Book. Seite 32. Rolls Royce Cocktail.
1 Dash Benedictine
1/4 French Vermouth
1/4 Italian Vermouth
1/2 Dry Gin
Shake well and strain into cock-
tail glass.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 153. Guerrero Cocktail.
Dash of Benedictine.
1/2 Dry Gin, 1/4 Italian Vermouth,
1/4 French Vermouth,
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 175. Rolls Royce Cocktail.
Dash of Benedictine,
1/4 French Vermouth,
1/4 Italian Vermouth, 1/2 Dry Gin.
1933 Antonio Josa: Cocktelera Universal. Seite 41. Rolis Royce Cocktail.
1/4 de vermouth Francés.
1/4 de vermouth Italiano.
1/2 dt Gin.
Tres gotas de Renedictine.
1933 George A. Lurie: Here’s How. Seite 18. Caprice.
Gin . . . . . . . . . . . . 2/3 jigger Benedictine . . . . . 1 spoon
Fr. Vermouth . . . . 1 spoon Orange Bitters . . . 2 dashes
Shake well with ice, strain into chilled cocktail glass, add
ripe olive and serve.
1933 George A. Lurie: Here’s How. Seite 35. Fitchett.
Gin . . . . . . . . . . . 1 pony It. Vermouth . . . . . 1/3 jigger
Benedictine . . . . 1/4 jigger Orange Bitters . . . 1 dash
Shake well with ice, strain into chilled cocktail glass, add
pimola and serve.
1933 George A. Lurie: Here’s How. Seite 47. Lamb’s Club.
Gin . . . . . . . . . . . . . 1/3 jigger It. Vermouth . . . . . 1/3 jigger
Fr. Vermouth . . . . . 1/3 jigger Benedictine . . . . . . 2 dashes
Shake well with ice, strain into chilled cocktail glass and
serve.
1933 George A. Lurie: Here’s How. Seite 83. Vancouver.
Gin . . . . . . . . . . . 1 pony It. Vermouth . . . . . . 1/4 jigger
Benedictine . . . . 1 spoon Orange Bitters . . . . . 2 dashes
Shake well with ice, strain into chilled cocktail glass, add
pimola and serve.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 136. Rolls Royce Cocktail.
1 Dash Benedictine.
1/4 French Vermouth.
1/4 Italian Vermouth.
1/2 Dry Gin.
Shake well and strain into
cocktail glass.
1933 Harry Todd: Mixer’s Guide. Seite 11. Between The Sheets.
One part Italian Vermouth.
One part French Vermouth.
One part London dry gin.
Dash of Benedictine.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 74. Jenks Cocktail.
1 dash benedictine
50% regular vermouth
50% dry gin
Fill glass with ice, stir, strain, and serve with slice of pine-
apple.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 90. Poet’s Dream Cocktail.
35% dry vermouth
65% dry gin
2 dashes orange bitters
2 dashes benedictine
Stir.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 94. Rolls Royce Cocktail.
1 dash benedictine
25% dry vermouth
25% regular vermouth
50% gin
Shake well, and strain into cocktail glass.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 100. Stanton Cocktail.
2 dashes benedictine
50% gin
50% dry vermouth
Fill glass with ice. Stir, strain, and serve.
1933 John F. Driscoll: The Home Bartender. Seite 13. Denver Cock Tail.
1/4 jigger french vermouth, 1/4 jigger of Benedictine, 1/2
jigger dry gin, Ice, Mix, Strain and Serve.
1933 John F. Driscoll: The Home Bartender. Seite 59. Rolls Royce.
1/2 jigger lemon juice, 1 jigger gin, 1/2 jigger Grenadine,
ice, mix, serve with ginger ale, stir, fruit top.
1933 Joseph P. Santana & Charles A. Sasena: Fine Beverages. Seite 14. C.A.C. Cocktail.
Use a mixing glass with fine ice
Four drops Benedictine
1 1/3 oz. Gin
2/3 oz. Italian Vermouth
Stir, and strain into a cocktail glass
Squeeze orange peel on top, and serve
1933 Julien J. Proskauer: What’ll You Have. Seite 81. Football Hero.
2 parts Gin
1 dash Benedictine
1 part Dry Vermouth
1 part Regular Vermouth
1933 Virginia Elliott: Quiet Drinking. Seite 54. Lamb’s Club.
One part dry gin, one part Italian vermouth, one
part French vermouth and a dash of benedictine. Stir
until cold.
1934 Anonymus: 100 Famous Cocktails. Seite 31. Poet’s Dream.
One-third Benedictine
One-third French Vermuth
One-third High & Dry Gin
Ice, shake, Lemon Peel, squeezed on top
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 31. Jenks Cocktail.
Dry Martini with 1 dash Benedictine
Seite 24. Dry Martini Cocktail.
1/2 jigger French Vermouth 1/2 jigger Dry Gin. Stir
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 41. Poet’s Dream Cocktail.
1/3 jigger French Vermouth 2 dashes Benedictine
2/3 jigger Dry Gin Stir
2 dashes Orange Bitters
1934 A. T. Neirath: Rund um die Bar. Seite 176. Ford-Cocktail.
Originalrezept von
George Kappeler
Bartender, New York, 1895.
3 D. [Dash] Orangenbitter
3 D. [Dash] Benedictine
1/2 Tom Gin
1/2 Franz. Vermouth
M-Gl. [Mischglas] K. [Kirsche] Z. [Zitronenspirale]
1934 Bernard: 100 Cocktails. Seite 40. J. J. Murphy Cocktail.
1/4 gill of Gin.
1/8 gill of French Vermouth.
1/8 gill of Italian Vermouth.
1 dash of Bénédictine.
1 dash of Lemon Peel Juice.
1 Cherry.
1/2 tumblerful of broken Ice.
Half fill the tumbler with broken ice and add
the Gin. Now add the French Vermouth, the
Italian Vermouth and the Benedictine. Stir
well and pass through a strainer into a cocktail
glass. Serve with a cherry and a dash of lemon
peel juice. A cocktail of medium strength.
1934 G. F. Steele: My New Cocktail Book. Seite 42. Dartmouth Drachm.
1 jigger Italian Vermouth
1 jigger Old Tom Gin
dash of Benedictine
Maraschino Cherry in
each glass
1934 G. F. Steele: My New Cocktail Book. Seite 91. Poet’s Dream.
1/3 French Vermouth
2/3 Dry Gin
2 dashes Orange bitters
2 dashes Benedictine
1934 Magnus Bredenbek: What shall we drink. Seite 16. Lambs‘ Club Cocktail.
Mix in shaker one and a half ouces of dry gin, one and
a half ounces of French dry Vermouth and one ounce of
Italian sweet Vermouth. Add a generous dash of Benedictine,
a teaspoon of „gum,“ shake well and strain into cocktail glass.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual [collectic1806]. Seite 76. Rolls Royce Cocktail.
1 Dash Benedictine
1/4 French Vermouth
1/4 Italian Vermouth
1/2 Dry Gin
Stir well in ice and strain into glass.
Use glass number 1
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 40. Caprice.
Gin . . . . . . . . . . . 2/3 jigger Benedictine . . . . . . . . 1 spoon
Fr. Vermouth . . . 1 spoon Orange Bitters . . . . . 2 dashes
Shake well with ice, strain into chilled cocktail glass, add ripe olive and
serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 71. Fitchett.
Gin . . . . . . . . . . . . 1/2 jigger It. Vermouth . . . . . . . 1/3 jigger
Benedictine . . . . . 1/4 jigger Orange Bitters . . . . . . 1 dash
Shake well with ice, strain into chilled cocktail glass, add pimola and
serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 100. Lambs‘ Club.
Gin . . . . . . . . . . . . 1/3 jigger It. Vermouth . . . . . . . . . 1/3 jigger
Fr. Vermouth . . . . 1/3 jigger Benedictine . . . . . . . . . . 2 dashes
Shake well with ice, strain into chilled cocktail glass and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 145. Rolls Royce.
Gin . . . . . . . . . . . . 1/2 jigger It. Vermouth . . . . . 1/4 jigger
Fr. Vermouth . . . . 1/4 jigger Benedictine . . . . . . 2 dashes
Shake well with ice, strain into chilled cocktail glass and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 171. Vancouver.
Gin . . . . . . . . . . . . . . 1/2 jigger It. Vermouth . . . . . 1/4 jigger
Benedictine . . . . . . . 1 spoon Orange Bitters . . . 2 dashes
Shake well with ice, strain into chilled cocktail glass, add pimola and serve.
1935 Adrian: Cocktail Fashions of 1936. Seite 46. The Fraternity Cocktail.
1/3 shot French vermouth.
2/3 shot dry gin.
2 dashes orange bitters.
2 dashes benedictine. Stir.
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 66. Poet’s Dream.
One-third Benedictine
One-third French Vermouth
One-third dry Gin
Lemon Peel squeezed on top
1935 George Pillaert: Le Bar Américan. Seite 49. Lady Diana Cocktail.
2/3 Bénédictine
1/4 Gin Burnett Dry
1/4 Noilly Prat Zeste de citron – Tumbler
1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 187. Dartmouth Drachm.
This is made with a jigger of Italian Vermouth and the same
amount of Old Tom Gin, to which is added a dash of Benedictine.
1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 196. Triplice.
Equal parts of Benedictine, French Vermouth and Gin, thoroughly
iced and well shaken.
1935 Leo Cotton: Old Mr. Boston. Seite 28. Cabaret Cocktail.
1 Jigger Old Mr. Boston Dry
Gin
2 Dashes Bitters
2 Dashes French Vermouth
2 Dashes Benedictine
Stir well in cracked ice and strain
into 3 oz. Cocktail glass. Serve with
a Cherry.
1935 Leo Cotton: Old Mr. Boston. Seite 106. Rolls Royce Cocktail.
1/4 French Vermouth
1/4 Italian Vermouth
1/2 Old Mr. Boston Dry Gin
1 Dash Benedictine
Shake well with cracked ice and
strain into 3 oz. Cocktail glass.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 79. Baiser.
1/2 Gin
1/2 Italian Vermouth
2 ds. Benedictine
2 ds. Angostura
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 131. Rolls Royce.
1/4 French Vermouth
1/4 Italian Vermouth
1/2 Dry Gin
1 ds. Benedictine
1936 Elvezio Grassi: 1000 Misture. Seite 96. Prevost D’Exiles Cocktail.
(Seri e Duval).
– Questo gesuita sembra sia
stato il creatore del famoso
liquore « Bénédictine ». –
Agitare nel shaker con ghiac-
cio:
40% Vermouth secco
40% Bénédictine
20% Dry gin.
Servite.
1936 Elvezio Grassi: 1000 Misture. Seite 102. Rolls Royce Cocktail.
(Serie
Craddock).
Agitare nel shaker con ghiac-
cio:
1 spruzzo Bénédictine
25% Vermouth secco
25% Vermouth Torino
50% Gin.
Servite.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 340. Rolls Royce Cocktail.
Usese la cocktelera.
Unos pedacitos de hielo.
4 gotas de Bitter Secrestat.
2 cucharaditas de Grand marnier.
1/2 parte de Vermouth Tarino Cinzano.
1/2 parte de Whisky Escocés John Haig.
Agítese, cuélese y sírvase en copa de 100
gramos.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 341. Ruth Hoyce Cocktail.
Usese la cocktelera.
Unos pedacitos de hielo.
1/3 parte de Benedictine.
1/3 parte de Vermouth Francés Noilly
Prat.
1/3 parte de Dry Gin Sumner’s.
Agítese, cuélese y sírvase en copa de 100
gramos.
1937 Anonymus: Here’s how. Seite 27. Rolls Royce.
1 Dash Benedictine
1/4 French Vermouth
1/4 Italian Vermouth
1/2 Best London Gin
1937 R. de Fleury: 1800 – And All That. Seite 57. Fraternity.
1/3 French Vermouth
2/3 Dry Gin
2 Dashes Orange Bit-
ters
2 Dashes Benedictine
Stir well and serve.
1937 R. de Fleury: 1800 – And All That. Seite 73. Lamb’s Club.
1 1/2 Oz. Dry Gin.
1 1/2 Oz. French Ver-
1 Oz. Italian Vermouth
1 Dash Benedictine
1 Teaspoon Gum Syrup
1937 R. de Fleury: 1800 – And All That. Seite 80. Mimosa.
1/3 Benedictine D.O.M.
1/3 Vermouth
1/3 Gin
1 Lemon Peel
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 104. Jenks Cock-Tail.
Media parte ginebra BOOTH ‚S.
Media parte vermouth CAZALIS &
PRATS.
Gotas Benedictine.
Revuélvase.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 115. Poet’s Dream Cock-Tail.
Tercera parte vcnuouth CAZALIS &
PRATS.
Dos terceras partes ginebra BOOTH’S.
Gotas orange bitters.
Gotas Benedictino. Revuélvase.
1937 United Kingdom Bartenders Guild: Approved Cocktails. Poet’s Dream.
33 1/3 % French Vermouth.
66 2/3 % Gin.
2 dashes Orange Bitters.
2 dashes Benedictine.
Stir.
1937 William J. Tarling: Café Royal Cocktail Book. Poet’s Dream.
1/3 French Vermouth.
2/3 Gin.
2 dashes Orange Bitters.
2 dashes Benedictine.
Stir.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 101. Caprice Cocktail.
2/3 jigger Dry Gin
1 spoon French Vermouth
1 spoon Benedictine
2 dashes Orange Bitters
Shake well
Strain into Cocktail Glass
Add a ripe Olive
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 114. Fitchett Cocktail.
1 pony Dry Gin
1/4 jigger Benedictine
1/3 jigger Italian Vermouth
1 dash Orange Bitters
Shake well
Strain into Cocktail Glass
Add Olive
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 134. Poet’s Dream Cocktail.
1/3 Benedictine
1/3 French Vermouth
1/3 Dry Gin
Squeeze Lemon Peel on top
Shake well
Strain into Cocktail Glass
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 138. Rolls Royce Cocktail.
1/3 Cointreau
1/3 Cognac
1/3 Orange Juice
Shake well
Strain into Cocktail Glass
(Specially composed by Louis Posten-
rieder, Head Barman, Hotel Bris-
tol, Wein)
1938 Jean Lupoiu: Cocktails. Seite 32. Baiser Cocktail.
Dans le verre à mélange:
1/6 de Bénédictine, 1/6 Vermouth Mar-
tini doux, 2/3 de Gordon Dry Gin
Mélanger et servir.
1939 Anonymus: Cuna del Daiquiri Cocktail. Seite 35. Manhattan (Rolls Royce).
1/2 Vermouth.
1/2 Scotch Whiskey.
1 Dash Angostura.
Cracked ice.
Do not shake. Lei it get very
cold and strain. Serve with
two cherries.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 76. Rolls Royce Cocktail.
1 Dash Benedictine
1/4 French Vermouth
1/4 Italian Vermouth
1/2 Dry Gin
Stir well in ice and strain into glass.
Use glass number 1
1940 Pedro Talavera: Los secretos del cocktail. Seite 234. Ford cocktail.
En un gran vaso de cristal, unos pedacitos de hielo.
1/3 copa de Jarabe de Granadina.
1/2 naranja exprimida.
1/2 copa de Kirsch.
Agítese bien y se pasa ali vaso núm. 2, llenándose
de Agua de Borines.
1940 Pedro Talavera: Los secretos del cocktail. Seite 243. Rolls Royce cocktail.
En un gra vaso de cristal, unos pedacitos de hielo.
8 gotas de Angostura.
6 ídem de Curaçao La Campana.
1/2 copa de Captain’s Gin.
1/2 ídem de Whisky Antiquary.
Agítese bien y se pasa al vaso núm. 3, con una
corteza de limón.
1947 A. Vermeys: Cocktails. Seite 18. Baiser Cocktail.
(Tumbler)
1/6 Bénédictine; 1/6 Cinzano; 2/3 Dry Gin.
1947 A. Vermeys: Cocktails. Seite 54. Lady Diana Cocktail.
2/3 Bénédictine; 1/4 Dry Gin; 1/4 Noilly.
Servir avec zeste de citron.
1947 Pedro Chicote: Cocktails mundiales. Seite 220. Poema-Cocktail.
Prepárese en cocktelera:
Unós pedacitos de hielo picado.
1/3 de copita de vermouth francés.
2/3 de copita de dry gin.
Unas gotas de Orange bitters.
Unas gotas de benedictino.
Agítese y sírvase en copa de cocktail.
1948 David A. Embury: The fine art of mixing drinks. Seite 155. Lamb’s Club.
Medium Martini with 2 or 3 dashes
Benedictine to each drink. Stir. A twist of lemon over
each drink.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 387. Jenks.
Prepárese igual que el Dry
Martíní» agregándole unas go-
tas de Benedictine.
Seite 347. Martini No. 1 (Seco).
2 Partes de ginebra.
1 Parte de vermouth fran-
cés.
2 Chorlitos de Orange Bi-
tters.
Hielo, Revolverlo, colarlo
y servirlo con una aceituna.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 392. Poet’s Dream.
1/3 vermouth francés.
2/3 Ginebra seca.
Gotas de Orange Bitters.
Gotas de Benedictine.
Hielo. Revuélvase, cuéle-
se y sírvase.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 402. Rolls Royce.
10 gotas de Benedictine.
1/4 vermouth francés.
1/4 vermouth italiano.
1/2 ginebra seca.
Hielo. Revuélvase, cuéle-
se y sírvase con una cascara
de naranja.
1948 Jean Lupoiu: Cocktails. Seite 23. Baiser Cocktail.
Dgns le verre à mélange ;
1/6 de Bénédictine. 1/6 Vermouth N/ar-
tini doux, 2/3 de SEACERS Gin.
Mélanger et servir.
1948 Maurice Bonnet: Le livre d’or du bar americain. Seite 81. Baiser Cocktail.
Dans un verre à Madère plein de glace pilée:
1/3 Cherry Rocher,
2/3 Fine Napoléon.
1948 Trader Vic: Bartender’s Guide. Seite 85. Rolls Royce Cocktail.
1/2 oz. cognac 1/2 oz. Cointreau
. 1/2 oz. orange juice
Shake with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 110. Caprice Cocktail.
1 oz. dry gin 1/2 tsp. benedictine
1/2 tsp. French vermouth 2 dashes orange bitters
Shake with cracked ice; strain into chilled cocktail glass.
Serve with a stuffed olive.
1948 Trader Vic: Bartender’s Guide. Seite 127. Fitchett Cocktail.
3/4 oz. gin 1/4 oz. benedictine
1/2 oz. Italian vermouth 1 dash orange bitters
Stir with cracked ice; strain into chilled cocktail glass. Serve
with washed olive.
1948 Trader Vic: Bartender’s Guide. Seite 146. Lamb’s Club Cocktail.
1/2 oz. gin 1/2 oz. Italian vermouth
1/2 oz. French vermouth 2 dashes benedictine
Stir with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 168. Poet’s Dream Cocktail.
1/2 oz. gin 1/2 oz. French vermouth
. 1/2 oz. benedictine
Shake with cracked ice; strain into chilled cocktail glass.
Twist lemon peel over drink.
1948 Trader Vic: Bartender’s Guide. Seite 173. Rolls-Royce Cocktail.
1 oz. gin 1/2 oz. Italian vermouth
1/2 oz. French vermouth 1 dash benedictine
Stir with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 182. Spring Cocktail.
3/4 oz. dry gin 1/4 oz. benedictine
1/4 oz. quinquina 1 dash Angostura bitters
Shake with cracked ice; strain into chilled cocktail glass
Serve with an olive.
1948 Trader Vic: Bartender’s Guide. Seite 188. Vancouver Cocktail.
1 oz. dry gin 1/2 tsp. benedictine
1/2 oz. Italian vermouth 2 dashes orange bitters
Shake with cracked ice; strain into chilled cocktail glass.
1949 Emile Bauwens: Livre de Cocktails. Seite 74. Rolls Royce cocktail.
1 Trait Bénédictine –
1/2 Gordon’s Gin –
1/4 Vermouth Français –
1/4 Vermouth Italien –
Frapper au shaker et passer dans un
verre à cocktail.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 352. Fitchett-Cocktail.
Den Saft von 1 Orange, 1/6 Benedictine, 1/3 ital. Ver-
mouth, 1/2 Gin. Schütteln und in Champagnerkelch sei-
hen. Mit Saughalmen servieren.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 425. Rolls-Royce-Cocktail.
1 d. Bénédictine, 1/4 franz. Vermouth, 1/4 ital. Vermouth,
1/2 Gin. Kurz schütteln.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 453. Vancouver-Cocktail.
1 d. Orangebitter, 1/4 Bénédictine, 1/4 franz. Vermouth,
1/2 Gin. Kurz schütteln. Olive ins Glas.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 60. Lamb’s Club.
1/2 oz. French Vermouth 2 dashes Benedictine
1/2 oz. Italian Vermouth 1/2 oz. Gin
Stir with cracked ice and strain.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 124. Poet’s Dream.
1/3 Benedictine
1/3 French Vermouth
1/3 gin
Lemon peel squeezed on top
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 132. Triplice.
1/3 Benedictine
1/3 French Vermouth
1/3 gin
1953 Anonymus: The ABC of cocktails. Seite 37. Lamb’s Club.
4 parts Gin
1 part French (dry) Vermouth
2 or 3 dashes Benedictine per drink
Stir with ice, and strain into cocktail
glass. Add twist of lemon peel.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 156. Lambs‘ Club.
Medium Martini with 2 or 3 dashes Benedictine
to each drink. Stir. A twist of lemon over each drink.
Medium Martini, Seite 106:
1 part French Vermouth
1 part Italian Vermouth
2 to 4 parts Gin
1 dash Orange Bitters & 1 dash An-
gostura to each drink
Some recipes call for orange bitters only and some omit the bitters
altogether.
1953 „Kappa“: Bartender’s Guide to the Best Mixed Drinks. Seite 100. Rolls Royce Cocktail.
1/2 oz. Dry Vermouth
1/2 oz. Sweet Vermouth
1 1/4 oz. Dry Gin
1/4 Teaspoon Benedictine
Stir well with cracked Ice and strain into 3 oz.
Cocktail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 40. Cabaret Cocktail.
3/4 oz. French Vermouth
3/4 oz. Old Mr. Boston Dry Gin
3/4 oz. Old Mr. Boston Imported
Rum
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 120. Queen Elizabeth Cocktail.
1 1/2 oz. Old Mr. Boston Dry Gin
1/2 oz. French Vermouth
1/4 oz. Benedictine
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 122. Rolls Royce Cocktail.
1/2 oz. French Vermouth
1/2 oz. Italian Vermouth
1 1/4 oz. Old Mr. Boston Dry Gin
1/4 Teaspoon Benedictine
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass.
1953 Marcel et Roger Louc: Cocktails et grand crus. Seite 44. Baiser Cocktail.
Deux traits Maraschino
Luxardo
1/6 Chartreuse jaune
1/6 Xérès
2/3 Gin.
1955 Jean Lupoiu: Cocktails. Seite 27. Baiser Cocktail.
Dans le verre à mélange:
1/6 de Bénédictine. 1/6 Martini, 2/3 de
SEAGERS Gin.
Mélanger et servir.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 60. Rolls Royce.
1/2 Dry Gin
1/4 Dry Vermouth
1/4 Sweet Vermouth
1 or 2 Dashes Benedictine
Stir well with ice and strain into
glass.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 79. Rolls Royce.
Timbale à mélange, glace
1/2 Dry Gin
1/4 Vermouth français
1/4 Vermouth italien
1 ou 2 traits Bénédictine
Bien remuer en timbale et
passer dans verre à cocktail.
Mélangeur électr. : voir note.
1958 G. Bernard De Ferrer: Los combinados. Seite 43. Combinado Tú y Yo.
Se preparan en la coctelera:
Unos trocitos de hielo picado y limpio.
1/4 botellín de vermut blanco seco,
1/2 copa de ginebra,
Unas gotas de Orange Bitter
Unas gotas de Benedictine.
Agítese y sírvase en copa de coctel con una corteza
de limón.
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 13. Abbey.
1/4 Bénédictine
1/4 Cinzano rouge
1/4 Cinzano Dry
1/4 Gin
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 20. Baiser.
1/2 Curaçao
1/2 crème fraîche
1960 Anonymus: Tout les cocktails et les boissons rafraichissantes. Seite 42. Dry monastique.
2/6 Bénédictine
3/6 Cinzano rouge
1/6 Gin
1965 Harry Schraemli: Manuel du bar. Seite 400. Fitchett Cocktail.
Le jus d’une orange, 1/6 bénédictine, 1/3 vermouth rouge, 1/2 gin.
Agiter et passer dans une coupe à Champagne. Servir avec pailles.
1965 Harry Schraemli: Manuel du bar. Seite 458. Rolls Royce Cocktail.
1 dash bénédictine, 1/4 vermouth sec, 1/4 vermouth rouge, 1/2 gin. Agi-
ter brièvement.
1965 Harry Schraemli: Manuel du bar. Seite 474. Triplice Cocktail.
1/3 bénédictine, 1/3 vermouth sec, 1/3 gin. Agiter.
1966 Harry Schraemli: Le roi du bar. Seite 88. Fitchett Cocktail.
Shaker. 1 jus d’orange, 1/6 bénédictine, 1/3
vermouth rouge, 1/2 gin. Coupe à Cham-
pagne. Pailles.
1966 Harry Schraemli: Le roi du bar. Seite 148. Rolls Royce Cocktail.
Shaker. 1 d [dash] bénédictine, 1/4 vermouth sec,
1/4 vermouth rouge, 1/2 gin.
1966 Harry Schraemli: Le roi du bar. Seite 167. Triplice Cocktail.
Shaker. 1/3 bénédictine, 1/3 vermouth sec,
1/3 gin.
1972 Leo Cotton: Old Mr. Seite 79. Queen Elizabeth Cocktail.
1 1/2 oz. Old Mr. Boston Dry Gin
1/2 oz. Dry Vermouth
1/4 oz. Benedictine
Stir well with cracked ice and strain
into 3 oz. cocktail glass.
1972 Leo Cotton: Old Mr. Seite 81. Rolls-Royce Cocktail.
1/2 oz. Dry Vermouth
1/2 oz. Sweet Vermouth
1 1/4 oz. Old Mr. Boston Dry Gin
1/4 Teaspoon Benedictine
Stir well with cracked ice and strain
into 3 oz. cocktail glass.
1976 Anonymus: International Guide to Drinks. Seite 115. Rolls Royce.
1/3 brandy
1/3 Cointreau
1/3 orange juice
Egg white
Shaker
1976 Harry Craddock: The Savoy Cocktail Book. Seite 136. Rolls Royce Cocktail.
1 Dash Bénédictine.
1/4 French Vermouth.
1/4 Italian Vermouth.
1/2 Dry Gin.
Shake well and strain into
cocktail glass.
1977 Stan Jones: Jones‘ Complete Barguide. Seite 247. Caprice.
Cocktail Glass Stir
1-1/2 oz gin
1/2 oz dry vermouth
1/2 oz Benedictine
1 dash orange bitters
1977 Stan Jones: Jones‘ Complete Barguide. Seite 280. Fitchette.
Cocktail Glass Stir
1-1/4 oz gin
3/4 oz sweet vermouth
1/2 oz Benedictine
1 dash orange bitters
Olive
1977 Stan Jones: Jones‘ Complete Barguide. Seite 325. Lamb’s Club.
Cocktail Glass Stir
3/4 oz gin
3/4 oz dry vermouth
3/4 oz sweet vermouth
1/4 oz Bénédictine
1977 Stan Jones: Jones‘ Complete Barguide. Seite 368. Poet’s Dream.
Cocktail Glass Stir
1 oz gin
1/2 oz dry vermouth
3/4 oz Benedictine
Lemon twist
1977 Stan Jones: Jones‘ Complete Barguide. Seite 376. Queen Elizabeth.
Cocktail Glass Stir
1-3/4 oz gin
1/2 oz dry vermouth
1/4 oz Bénédictine
Variation
1-3/4 oz gin
1/4 oz Cointreau
1/4 oz lemon juice
1/4 oz Pernod
Variation
1-1/4 oz brandy
1 oz sweet vermouth
1/4 oz orange curaçao
Cherry optional
1977 Stan Jones: Jones‘ Complete Barguide. Seite 382. Roller Derby.
Cocktail Glass Stir
1-3/4 oz gin
1/4 oz dry vermouth
1/4 oz sweet vermouth
1/4 oz Benedictine
1977 Stan Jones: Jones‘ Complete Barguide. Seite 382. Rolls Roya.
Cocktail Glass Stir
1-1/4 oz gin
1/2 oz sweet vermouth
1/2 oz dry vermouth
1/4 oz Benedictine
1977 Stan Jones: Jones‘ Complete Barguide. Seite 382. Rolls Royce.
Cocktail Glass Stir
1-1/2 oz gin
1/2 oz dry vermouth
1/2 oz sweet vermouth
2 dashes Benedictine
1977 Stan Jones: Jones‘ Complete Barguide. Seite 382. Rolls Royce Cocktail.
Cocktail Glass Shake
1 oz Cognac
3/4 oz orange juice
3/4 oz Cointreau
1977 Stan Jones: Jones‘ Complete Barguide. Seite 419. Triplice.
Cocktail Glass Stir
1 o gin
3/4 oz dry vermouth
3/4 oz Benedictine
explicit capitulum
*