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from our collection
Algonquin
Recipe:
45 ml rye whiskey
20 ml dry vermouth
20 ml fresh pineapple juice
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: cherry
Served in Cocktail Glass
Facts:
Named after New York's legendary Algonquin Hotel frequented by Dorothy Parker, Alexander Wolcott, the Marx Brothers, and other Prohibition-era celebrities. This shaken combination of rye whiskey, dry vermouth and pineapple juice is deceptive smooth and wonderfully frothy.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Bamboo
Recipe:
30 ml dry vermouth
30 ml dry sherry
1 dash orange bitter
How to:
Pour all the ingredients into a mixing glass filled with ice. Stir and strain into a serving glass. Garnish with: orange twist
Served in Cocktail Glass
Facts:
Created in the late 1800s by Louis Eppinger, a San Francisco bartender working in Yokohama, Japan, this is a very complex, dry and spice-filled cocktail.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Blenton Cocktail
Recipe:
1 dash Angostura bitter
15 ml dry vermouth
30 ml Plymouth Gin
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
Mix Plymouth Gin, dry vermouth and Angostura bitter and you have a Blenton. Think of it as a Pink Martini. And just a good pink champagne is drier and more complex, this drink stands above the Martini.
Source:The Savoy Cocktail Book.
Charles Cocktail
Recipe:
1 dash Angostura bitter
25 ml sweet vermouth
25 ml brandy
How to:
Pour all the ingredients into a mixing glass filled with ice. Stir and strain into a serving glass.
Served in Cocktail Glass
Facts:
The Manhattan's French cousin, the Charles (you may pronounce it SHAR-l if you like) combines brandy and sweet vermouth, spiced with a few dashes of Angostura bitter.
Source:The Savoy Cocktail Book.
Dark 'n' Stormy
Recipe:
60 ml Gosling's Black Seal rum
120 ml ginger beer
1 lime wedge
How to:
Build in the serving glass over cracked ice. Garnish with: squeezed lime wedge
Served in Old Fashioned
Facts:
Call it a Bermuda Mule if you like. Dark rum, lime, and ginger beer work so well together that this adaptation of the Moscow Mule, which itself was an adaptation of an old British drink has become the signature cocktail of Bermuda.
Source:Museum Of The American Cocktail Pocket Recipe Guide
East India Cocktail
Recipe:
10 ml curaçao
10 ml pineapple syrup
10 ml maraschino liqueur
3 dashes Angostura bitter
50 ml cognac
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: lemon peel
Served in Cocktail Glass
Facts:
As far as we can tell, there's no explanation to the name of this cognac and pineapple drink except that it was discovered by an American writer in a Calcutta bar. It is, however, a delicious cocktail.
Source:Bariana
Japanese
Recipe:
60 ml brandy
15 ml orgeat syrup
2 dashes Angostura bitter
How to:
Pour all the ingredients into a mixing glass filled with ice. Stir and strain into a serving glass. Garnish with: lemon twist
Served in Cocktail Glass
Facts:
Credited to Jerry Thomas himself, who may have encountered Japanese visitors in New York City or San Francisco, but never traveled to Asia.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Sidecar
Recipe:
45 ml cognac
15 ml Cointreau
15 ml fresh lemon juice
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: lemon twist
Served in Cocktail Glass
Facts:
There are many stories about this drink's origins either in Paris or London. What really matters about this cocktail is that virtually every drinks writer and serious bartender considers this to be one of the most important classic drinks of all time.
Source:Museum Of The American Cocktail Pocket Recipe Guide
White Lady
Recipe:
40 ml gin
15 ml Cointreau
20 ml lemon juice
1 whole egg white
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
Both Harry McElhone of Harry's New York Bar in Paris, and Harry Craddock of the American Bar at the Savoy in London are credited with inventing this gin variation on the Sidecar. Sometimes served frothy, it really doesn't matter if it was invented by an American in London or Paris.
Source:Museum Of The American Cocktail Pocket Recipe Guide
