The Bloodhound cocktail is a drink that was created in 1929 by Mr. Johnnie Solon, who was quite the bartender. The earliest mention of the Bloodhound cocktail seems to be in “The Old Waldorf-Astoria Bar Book” by Albert Stevens Crockett, published in 1931. The recipe is pretty simple: 1/2 pony of benedictine or chartreuse, 1 jigger of gin or dry vermouth, 1/2 ounce orange juice, 1 dash blood orange bitters. Crockett has a very eloquent description for this drink: “The pale red hue and the heavy head are characteristic of this dramatic drink which packs a good punch”. This drink is served in a chilled glass. The cocktail has two layers: the upper layer, consisting of strawberries and gin, and the lower layer, made from vermouths and maraschino liqueur.

Spirit Used


½ ounce Dry Vermouth
½ ounce Sweet Vermouth
1 Ounce Gin


1. Shake with ice and strain into cocktail glass.
2. Decorate with two or three crushed strawberries.
3. Serve in a Cocktail Glass.

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