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from our collection
Addington Cocktail
Recipe:
25 ml dry vermouth
25 ml sweet vermouth
soda water
How to:
Build ingredients in a highball glass, and add soda water. Garnish with: orange peel
Served in Highball glass
Facts:
Often mislabeled a cocktail, the Addington is a classic aperitif, guaranteed to whet you appetite without anesthetizing your palate. Plus, it has more flavor than many drinks with twice its strength. The secret to a great Addington: fresh vermouth.
Source:The Savoy Cocktail Book.
Adonis Cocktail
Recipe:
1 dash orange bitter
30 ml sweet vermouth
30 ml dry sherry
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 Adonis hails from a time before bartenders forgot why they had a selection of fine sherries behind the bar. This is an excellent alternative to overly strong drinks like the Martini.
Source:The Savoy Cocktail Book.
Affinity Cocktail
Recipe:
15 ml sweet vermouth
15 ml dry vermouth
30 ml Scotch whisky
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:
Scotch is the ultimate test of the bartender's talent. It is notoriously tricky to create a mixed drink that balances with Scotch's outspoken character. The Affinity has survived to become a venerable classic for just this reason: in the hands of a skilled mixologist, this drink delivers balance, richness, and an unparalleled profile.
Source:The Savoy Cocktail Book.
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
Apparent Cocktail
Recipe:
25 ml dry gin
25 ml Dubonnet
1 dash absinthe
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
Close cousin to a classic Sweet Martini, this combination of dry gin and Dubonnet includes a touch of the green fairy, absinthe. Dubonnet is a quinquina, a French aperitif wine flavored with quinine that was popularized when Napoleon insisted his troops drink it to prevent malaria.
Source:The Savoy Cocktail Book.
Chanticler Cocktail
Recipe:
juice of 1/2 lemon
1 tablespoon raspberry syrup
60 ml dry gin
1 egg white
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Rocks glass
Facts:
Cream, frothy, and very red this drink is a very close cousin to the original Cosmo and far superior to the modern one.
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
Generic Crusta Recipe
Recipe:
50 ml spirit of choice
5 ml maraschino liqueur
10 ml Cointreau
20 ml lemon juice
10 ml sugar
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a sugar-rimmed service glass. Garnish with: lemon peel
Served in Cocktail Glass
Variant:
This is a generic recipe for creating the base for the 'Crusta Cocktail', to this base you can add a variety of spirts. The most popular spirits to add are either Brandy, Whiskey and Rum.
Facts:
Considered the father of American bartending, Jerry Thomas called the Crusta "an improvement on the Cocktail". These days, there is still no doubt the Crusta is a cut above average.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Moscow Mule
Recipe:
60 ml vodka
15 ml fresh lime juice
90 ml ginger beer
How to:
Build ingredients in an ice-filled serving glass. Garnish with: lime wedge
Served in Highball glass
Facts:
The drink that launched vodka in the US was born in New York in 1938. The recipe is simple: vodka is added to a British drink called a Mule's Collar. It is an excellent drink with a spicy kick to it.
Source:Museum Of The American Cocktail Pocket Recipe Guide
