Ward 8 is a fine thing to add to your adventure. Have fun!

Hi, Bill, that’s a good and straightforward recipe for grenadine, thanks for posting the link. I do something similar (POM plus sugar—plus some Everclear to preserve the mix), but since I don’t like cooked pomegranate, I just mix it cold. It requires patience, and plenty of agitation, and it has to sit overnight to fully dissolve the sugar, but it works.

Thanks for contributing the link!

The Ward 8 definitely looks like a winner which I need to try.

I especially appreciate how you described “”the law of diminishing returns”” for Orange Juice and Rye; I’ll have to watch that myself.

And for anyone interested in making their own grenadine, I covered a dead simple recipe that offers a good starting place here: http://thecocktailnovice.com/grenadine-recipe-quick-easy/

Thanks,

Bill

Makes sort of a Boston drink with California styling…

Sounds like we must be about the same age, but when I was growing up, I never heard of the Ward 8, nor, I suspect, had anyone in my family. Your growing up in Boston maybe explains that.

I had heard that the “modern” Ward 8s served in the years before Locke-Ober finally closed were, um, not built along the classic lines. Too bad, when you have such a heritage.

I agree about cutting back the citrus if you use 80-proof whiskey. The Ward 8 seems much more solid with higher-proof ryes, and it seems easier to get the sweet-sour balance right.

Thanks for the stories.

Yes, it’s a very summery item. Glad you enjoyed it.

Thanks, Rhett, it’s always fun to hear that readers are finding Cold Glass useful. And that reminds me, I haven’t had a Jack Rose for ages—thanks for the suggestion.

Thanks, Jake, compliments are always uplifting and encouraging. Thank you for being an active part of the conversation.

Yes, proportions for the Ward 8 seem to be all over the map. This is a version that works for me; it follows (roughly) the 2:1:1 proportions suggested by Craddock’s listing in the Savoy Cocktail Book and Gary Regan’s formula in Joy of Mixology. I backed off the lemon a bit; my lemons seem to be a little aggressive right now. But it’s a good reminder that experimentation is always useful. Thanks!

The Ward 8’as served at Locke-Ober in the 90’s/00’s was among the worst drinks I’ve ever had. Basically a shot of bourbon mixed with a concoction dispensed from a plastic speed pour. Similar to the equally horrible Singapore Sling I had at Raffles Hotel, carelessly served to hordes of tourists. Pitiful.

I make my W8’s the same way as your recipe, though if I’m using a rye with an ABV below 45, I’ll cut the juices down by a quarter ounce