Black Flannel Academy

Holland House

Boozy · Cherry · Genever · Lemon · Sour · Tart & refreshing
White Lady cocktail photograph
Photo: White Lady - Beefeater gin, Cointreau, fresh lemon juice (12403540403).jpg — City Foodsters · CC BY 2.0. Resized for display; photo remains under its stated license. Similar cocktail shown: White Lady.

Genever’s malt character meets dry vermouth, lemon and a little maraschino, creating a grain-and-citrus short drink.

Named source specification · 1 reference serve.

Glassware

Stemmed sour glass

Technique

Shake

Ice

None in serving glass

Garnish

Lemon zest

Preparation effort

Moderate

Ingredients & measurements

Ingredient mL US fl oz Source measure / qualification
genever 73.93 2.5 2 1/2 ounces genever
dry vermouth 29.57 1 1 ounce dry vermouth
maraschino liqueur 7.39 0.25 1/4 ounce maraschino liqueur
lemon juice 22.18 0.75 3/4 ounce lemon juice

Converted equivalents are rounded for display; use one measurement system consistently. Dashes, spoonfuls, fruit counts and unspecified top-ups remain source measures. A blank equivalent does not mean zero.

How to make it

Shake the measured liquids with ice and strain into a chilled sour glass.

Glass: Stemmed sour glass. Ice: None in serving glass. Garnish: Lemon zest.

Flavor & balance

  • Sour (Acidic) (dominant): Citrus contributes the principal tart edge; fruit ripeness and juice yield affect balance.
  • Boozy (Spirit-Forward) (dominant): Perceived spirit prominence and alcohol warmth, not a laboratory ABV estimate. This emphasis is an editorial expectation for the selected recipe.
  • Sweet (supporting): Sweeteners, fruit or sweetened modifiers round the attack and add weight; product sugar varies.
  • Earthy / Herbal (supporting): Botanicals, fresh herbs or the base spirit give aromatic plant character; this is not a basic taste.

Dry vermouth or a dry style name describes low sweetness, not proven astringency. These flavor expectations are based on recipe structure, not measured tasting scores. Actual products, ice and dilution will change the result.

Preparation & batching

Service complexity: moderate. Batchability: spirit components only.

  • Measure and label the chosen product specification; chill appropriate glassware.
  • Prepare and measure fresh fruit components for the service plan; do not assume a fruit count guarantees a juice volume.

Finish chilling, dilution and garnish at service. Trial the actual serving method before approving a batch. Workload is an editorial assessment; no labor timing or storage validation is claimed.

Spirit & ingredient choices

Style Role Evidence level Qualification
S079 — Jenever base qualified Genever is named, but the selected bottle must substantiate the protected identity; the source does not specify a product.
S073 — Aperitif Wine supporting documented Named ingredient fits this style family; confirm the chosen product identity.
S061 — Fruit Liqueur supporting documented Named ingredient fits this style family; confirm the chosen product identity.

Recipe notes & variations

The source ingredient table gives 2.5 oz genever while its method says 2 oz. This reference explicitly uses the table. Other Holland House formulations differ, including versions with pineapple; this is not claimed as the sole historical recipe.

For a Black Flannel variation, change one component at a time and record the selected product, proof, sweetener concentration and dilution. Compare it with this reference before naming or publishing the variation.

Sources & further reading

  • Inshaker — Tess Posthumus reference — checked 2026-09-18. Recipe identity and published ingredient specification; editorial sensory and workload assessments are not source tasting results.

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