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from our collection
Berry Wall Cocktail
Recipe:
25 ml dry gin
20 ml sweet vermouth
4 dashes curaçao
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:
This classic Martini formula, dressed with dashes of orange bitter and inexplicably renamed, appears in the Savoy Cocktail Book. A tribute to a customer who had good taste in drinks, perhaps?
Source:The Savoy Cocktail Book.
Bijou
Recipe:
30 ml Plymouth gin
30 ml Chartreuse
30 ml sweet vermouth
1 dash orange bitter
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: cherry and a lemon twist
Served in Cocktail Glass
Facts:
Originally served as a layered drink—a pousse café—the Bijou took its name from the three precious stones it represented: diamonds (gin), rubies (vermouth), and emeralds (Chartreuse).
Source:Museum Of The American Cocktail Pocket Recipe Guide
Blood and Sand
Recipe:
30 ml Scotch whisky
20 ml Cherry Heering
20 ml sweet vermouth
30 ml fresh orange juice
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
It was invented in 1922 for the Los Angeles premiere of Hollywood screen legend Rudolph Valentino's film by the same name. You might not remember the movie. But one taste and you'll never forget this drink.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Bobby Burns Cocktail
Recipe:
35 ml sweet vermouth
35 ml Scotch whisky
3 dashes Benedictine
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:
A fancy version of the Rob Roy, this drink is commonly credited to the Waldorf Astoria or the Savoy Hotel. However, the recipe appeared as early as 1914 in Chicago bartender Jacques Straub's cocktail book simply titled Drinks.
Source:The Savoy Cocktail Book.
Brandy Crusta
Recipe:
3 dashes maraschino liqueur
1 dash Angostura bitter
4 dashes lemon juice
10 ml curaçao
35 ml brandy
How to:
Pour all the ingredients into a mixing glass filled with ice. Stir and strain into a serving glass. Garnish with: moisten the edge with lemon and dip edge into castor sugar which frosts the glass. cut the rind of half a lemon spiral fashion; place in glass,adding slice of orange
Served in Wine Glass
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:The Savoy Cocktail Book.
Cordova Cocktail
Recipe:
30 ml dry gin
1 dash absinthe
1 teaspoon fresh cream
15 ml sweet vermouth
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
Looking for something different? With gin, absinthe, sweet vermouth, and cream, it is hard to compare this to any other drink. The Cordova is in a league of its own.
Source:The Savoy Cocktail Book.
Irish Coffee
Recipe:
120 ml freshly brewed coffee
45 ml Irish whiskey
1 tablespoon brown sugar
lightly-whipped unsweetened cream
How to:
Pre-heat an Irish coffee glass with hot water. Combine the coffee, whiskey, and sugar in the glass. Stir well to dissolve sugar.Float a half inch of cream on the top.
Served in Irish coffee glass
Facts:
Born on Ireland's west coast one foggy evening in the 1940s, the Irish Coffee is still an ideal warm-up.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Manhattan, Sweet
Recipe:
60 ml rye or bourbon whiskey
30 ml sweet vermouth
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:
The classic Manhattan was born sometime around the 1860s. Often credited to Winston Churchill's mother, American socialite Jenny Jerome, she was at Blenheim Palace in Oxford with her new baby at the time she allegedly invented this drink in New York.
The Crow Cocktail
Recipe:
50 ml blended whisky
30 ml lemon juice
1 dash grenadine
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
Originally a very tart whisky and lemon cocktail with just a dash of grenadine, we can sweeten it a bit more for you if you prefer.
Source:The Savoy Cocktail Book.
