The word “improved” belongs to this drink’s historical name, rather than a promise that every whiskey drink needs changing. Maraschino liqueur and absinthe add small but distinct layers to a whiskey, sweetener and bitters structure.
Difford’s Guide reproduces the Improved Whiskey Cocktail entry from Jerry Thomas’ 1876 book and offers the modern split-base specification below. Rye and bourbon share the lead here. The liqueur and absinthe measurements are deliberately small; use a measuring spoon or a finely marked jigger instead of pouring them freely. A lemon peel gives the finished rocks glass a fresh aromatic edge.
Ingredients
Makes one cocktail.
- 1 oz 100-proof straight rye whiskey
- 1 oz bourbon
- 1/6 oz maraschino liqueur (1 teaspoon)
- 1/12 oz absinthe (1/2 teaspoon)
- 1/4 oz gomme syrup
- 1 dash Boker’s-style bitters
- Lemon twist, for garnish
Method
- Set a large fresh ice cube in an old-fashioned glass.
- Measure the whiskeys, maraschino, absinthe, syrup and bitters into a separate mixing glass, then add ice.
- Stir until cold and strain onto the fresh cube.
- Twist lemon peel over the surface to release the oils, then place it in the glass.
Recipe credit: Historic cocktail documented in Jerry Thomas’ 1876 guide; this modern specification is from Difford’s Guide. Read the recipe at Difford’s Guide.
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