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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.
Bolo Cocktail
Recipe:
juice of 1/4 lemon or 1/2 lime
juice of 1/4 orange
60 ml light rum
1 teaspoon sugar
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
This classic twist on the Daiquiri adds a squeeze of fresh orange bringing a whole new dimension to the most popular of all rum drinks. Was it named after the bolo punch (boxing), the bolo knife, the tie, the Bolsheviks? We may never know.
Source:The Savoy Cocktail Book.
Booster Cocktail
Recipe:
4 dashes curaçao
1 egg white
60 ml brandy
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: grated nutmeg
Served in Rocks glass
Facts:
Just four ingredients: brandy, egg white, curaçao, and a dusting of nutmeg deliver a flavor made distinctly foreign by time more than distance. Thus, it is a true taste of the past.
Source:The Savoy Cocktail Book.
Bosom Caresser Cocktail
Recipe:
1 teaspoon grenadine
15 ml curaçao
30 ml brandy
1 egg yolk
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Rocks glass
Facts:
Credited to Harry Craddock, this heart-warming drink is very rich and somewhat heavy thanks to the addition of an egg yolk (which is not such an odd ingredient; think of it as another form of eggnog).
Source:The Savoy Cocktail Book.
Boston flip
Recipe:
1 bar spoon caster sugar
1 egg
60 ml rye whiskey
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: grated nutmeg
Served in Goblet
Facts:
This venerable drink was popular in colonial North America. The only difference? Before the advent of central heating, hot drinks were far more popular. We can assure you, this drink is much better served chilled.
Source:Bariana
Commodore
Recipe:
60 ml bourbon whiskey
20 ml white crème de cacao
10 ml lemon juice
1 dash grenadine or pomegranate syrup
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Champagne Flute
Facts:
Whiskey, chocolate, and lemon. These three flavors combine magically, making this a drink worthy of a salute.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Hemingway Daiquiri
AKA Papa Doble / Hemingway Special
Recipe:
45 ml light rum
5 ml maraschino liqueur
15 ml fresh grapefruit juice
20 ml simple syrup
20 ml fresh lime 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:
This Daiquiri variation has no added sugar. Instead the lime is balanced with grapefruit juice and maraschino liqueur. Hemingway was convinced he was diabetic. The truth was he just drank too much. Enjoy these in moderation.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Southside
Recipe:
45 ml gin
25 ml lemon juice
15 ml simple syrup
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: mint sprigs
Served in Cocktail Glass
Facts:
Born in Chicago's rough-and-tumble Southside, were gangster Al Capone held court at the Metropole Hotel, this drink left its heartland roots to become a favorite at yacht country clubs, where it can still be found today.
Source:Museum Of The American Cocktail Pocket Recipe Guide
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.
