The Honeymoon cocktail was first published in Hugo R. Enssilin 1917 Recipes for Mixed Drinks where he calls for equal parts of Benedictine and apple brandy, juice of half lemon and 3 dashes of Curacao.

You might find different cocktails with the same name through other cocktail books existent, especially this one due to be a pretty good name for a cocktail.

However, this recipe has been confirmed for some of the most important vintage cocktail books such as Oscar Haimo’s 1943 Cocktail Digestive from the Hotel Pierre in New York, and also find in David A. Embury 1948 The Fine Art of Mixing Drinks.