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from our collection
Alfonso (Special)
Recipe:
1 dash Angostura bitter
4 dashes sweet vermouth
15 ml dry gin
10 ml dry vermouth
20 ml Grand Marnier
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 fancy variation on a Perfect Martini has overriding sweet and citrus notes, thanks to a generous pour of Grand Marnier.
Source:The Savoy Cocktail Book.
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.
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.
Buck's Fizz
Recipe:
60 ml fresh-squeezed orange juice
10 ml gin
1 dash cherry brandy
champagne
How to:
Slowly pour the ingredients in the following order into a flute: juice, brandy, gin, and champagne. Garnish with: orange wedge
Served in Champagne Flute
Facts:
This sparkling classic was invented by a bartender named Patrick McGarry at the Buck's Club in London. This one contains a splash of cherry brandy, though Mr. McGarry secretly slipped a bit of tangerine juice into his.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Margarita
Recipe:
45 ml tequila
15 ml Cointreau
30 ml lime juice
How to:
Shake ingredients with ice. Strain into a salt-rimmed cocktail glass, or a salt rimmed, ice filled, margarita glass. You can salt just half of the rim.
Served in Cocktail Glass
Facts:
There are dozens stories about the birth of the Margarita, and at least one of them is true. This tequila classic has endured because it is uniquely satisfying, especially on a hot afternoon.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Rose
Recipe:
60 ml dry vermouth
30 ml kirshwasser
1 teaspoon sirop de framboise ou de groseille
How to:
Pour all the ingredients into a mixing glass filled with ice. Stir and strain into a serving glass. Garnish with: maraschino cherry
Served in Cocktail Glass
Variant:
The raspberry syrup can also be replaced with redcurrant syrup.
Facts:
Of all the cocktails called the Rose this is the softest, the most delicate. You can have it with a base of gin if you're looking for something with thorns, but we prefer the original.
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
Zombie
Recipe:
30 ml fresh lime juice
30 ml fresh lemon juice
30 ml unsweetened pineapple juice
30 ml passion fruit syrup
30 ml light rum
30 ml gold rum
30 ml 151 Lemon Hart Demerara rum
1 teaspoon sugar
How to:
Dissolve sugar in lemon juice in a cocktail shake. Pour remaining ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: mint sprig
Served in Tiki glass
Facts:
Invented in 1934 by Don Beach, the Zombie was born when a customer with a hangover requested a drink. Mr. Beach grabbed a load of bottles from behind the bar and poured this multi-rum drink. When the customer said he felt better, except that he now felt dead, the Zombie name was born.
Source:The Museum Of The American Cocktail Pocket Handbook.
