The Junior Cocktail

This drink appeared in a 1937 issue of Esquire magazine, and was recently rediscovered by David Wondrich. Jim Meehan includes it in his wonderful cocktail tome, The PDT Cocktail Book. It’s basically a fancified whiskey sour, and there’s nothing wrong with that. It’s another very simple drink to make, and you probably have the ingredients on hand already if you’ve got even a rudimentary home bar.

The Recipe

2 ounces rye (Meehan calls for Rittenhouse specifically, but I used George Dickel)

.75 ounce lime juice

.5 ounce Benedictine

2 dashes Angostura bitters

Shake with ice and strain into a chilled cocktail glass.


No real surprises here. The lime makes a nice twist on the traditional lemon-juice sour, and the Benedictine lends a touch of sweetness and sophistication, but the rye is the big player. A good strong drink that remains eminently drinkable. Four livers.


2 thoughts on “The Junior Cocktail

  1. Pingback: The Junior Cocktail (1951 version) | propercocktails

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