Skip to content
Sip Curator
Log in Sign up
All cocktails Whizz-Bang

Log in to see whether your bar can pour this

Whizz-Bang

After dinner/digestif · Aperitivo/aperitif · Classic/vintage

4.2 38 ratings

Favorite

Ingredients

1 1/2 oz Scotch whisky
3/4 oz Dry vermouth
1/4 oz Grenadine syrup
2 dash Absinthe
2 dash Orange bitters

How to make

Serve in a nick & nora glass

Prepare

  1. 1 Select and pre-chill a NICK & NORA GLASS.
  2. 2 Prepare garnish of lemon zest twist.

Method

  1. 3 STIR all ingredients with ice.
  2. 4 STRAIN into chilled glass.

Garnish

  1. 5 EXPRESS lemon zest twist over the cocktail and use as garnish.

Made it?

How did it pour?

Rate this drink

With an account you can score a drink once you have poured it and keep a note on how you made it. Your score and your note are yours alone; share your ingredient list if you want to, and other members see how you pour it.

Flavour profile

23.4% alc./vol. · 1.3 standard drinks · 151 calories

History

Dry, despite the grenadine, and suitable for aperitivo or late-night.

This cocktail is adapted from a recipe first published in Robert Vermeire's 1922 book Cocktails: How to Mix Them. The creation is credited to "Tommy Burton at the Sports' Club in London in 1920." The drink is named after high-velocity German shells fired from small calibre field guns during the First World War. These shells travelled faster than the speed of sound, leading soldiers to hear the "whiz" noise before the "bang" of the gun. The recipe from Tommy Burton, Sports' Club, London 1920, is: Whiz-Bang Fill the bar glass half full of broken ice and add: 2 dashes of Orange Bitters. 2 dashes of Grenadine. 2 dashes of Absinthe. 1/6 gill of French Vermouth. 2/6 gill of Scotch Whisky. Stir up well and strain into a cocktail-glass. Squeeze lemon-peel on top. The cocktail is named after the shells, called "whiz-bangs" by the "Tommies" during the war, because "all you heard was a whiz and the explosion of the shell immediately afterwards."

Created by Tommy Burton