The Billy Holiday Recipe

Prepare glass

If desired, chill a coupe or Nick & Nora glass by filling it with ice water while you mix the cocktail. Alternatively, add 1/2 cup crushed ice to a rocks glass for a short, slightly diluted presentation.

Combine ingredients

Add 2 oz Knickerbocker gin, 2 oz chilled pineapple juice, 1/2 oz maraschino liqueur, 1/2 oz fresh lemon juice, and 2 dashes Angostura bitters into a cocktail shaker. If you prefer a slightly sweeter drink, add 1/4 oz simple syrup.

Add ice and shake

Fill the shaker with about 1 cup of ice, cap it, and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted. This both chills and lightly dilutes the cocktail for balance.

Strain and serve

Discard the ice water from the chilled serving glass (if used). Double-strain the cocktail into the chilled coupe or into the prepared rocks glass over the crushed ice using a Hawthorne and fine mesh strainer to remove small ice shards and any pulp.

Float or thread a maraschino cherry on a pick and set it on the rim or resting atop the drink. Add a lemon wheel or express a lemon twist over the drink to release oils, then drop or rest it on the rim.

Optionally add 1 additional dash of Angostura bitters on the top of the foam or surface for aroma and a subtle bitter accent.

Serve immediately while cold. The Billy Holiday is best enjoyed fresh — the bright pineapple and maraschino notes with the bitters and lemon should be lively and balanced.