Like most cocktails, there are different ideas and claims on the origin of Holland House.

The earliest source seems to be George J. Kappeler’s 1895 Modern American Drinks. He worked at the Holland House in New York and in his book calls for rye whiskey, orange juice and Peychaud bitters.

Then, we got another version from Harry Craddock’s 1930 The Savoy Cocktail Book presenting a recipe of gin, dry vermouth, lemon juice, maraschino and pineapple.