Tip: you can select several elements by pressing Ctrl (on PC) or ⌘ (on Mac) while clicking on each one.
from our collection
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.
B.V.D. Cocktail
Recipe:
15 ml light rum
15 ml dry gin
15 ml dry 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:
Gin, light rum and dry vermouth create a fascinating alternative to the standard Martini. The rum buries itself somewhere between the two, bringing a hint of tropical warmth to this Silver Bullet.
Source:The Savoy Cocktail Book.
Blanche Cocktail
Recipe:
30 ml Cointreau
15 ml anisette
30 ml white curaçao
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
Can't resist a bowl of hard candies? First to look at the dessert menu? Love licorice allsorts? This is your ideal digestif. Anisette, Cointreau, and curaçao combine to create a remarkable drink to be consumed in small quantities.
Source:The Savoy Cocktail Book.
Brooklyn Cocktail
Recipe:
1 dash Amer Picon
1 dash maraschino liqueur
45 ml Canadian whiskey
15 ml dry 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:
Perhaps the creators of this drink were under the impression that Brooklyn is north of Manhattan. At any rate, this Canadian whiskey twist on a dry Manhattan is a lost drink worthy of rediscovery.
Source:The Savoy Cocktail Book.
French 75
Recipe:
45 ml gin
15 ml lemon juice
10 ml simple syrup
120 ml champagne
How to:
Shake gin, lemon juice, and sugar with ice. Strain into a large ice filled wine glass. Fill with champagne.
Served in Champagne Flute
Facts:
Named after the French 75 mm field gun from World War One, this creation by Harry MacElhone's combines cognac or gin (either is delicious) with fresh lemon, cane syrup, and champagne and "hits with remarkable precision."
Source:Museum Of The American Cocktail Pocket Recipe Guide
Grasshopper
Recipe:
30 ml green crème de menthe
30 ml white crème de cacao
60 ml heavy cream
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
Invented at Tujague's in New Orleans' French Quarter, this drink could be mistaken for mint chocolate chip ice cream, except that it has a very adult kick to it.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Mojito
Recipe:
50 ml light rum
20 ml fresh lime juice
2 teaspoon bar sugar (or 30 ml simple syrup)
8 to 12 mint leaves
top with soda water
How to:
Place sugar, mint, and a splash of soda in shaker. Muddle the mint and sugar together. Add ice, lime juice, rum, and 2 lime shell quarters. Shake well, and then strain into an ice filled highball [FINISH RECIPE] Garnish with: mint sprig sprinkled with sugar
Served in Highball glass
Facts:
Older than rum itself, this combination of cane spirit, mint, and lime was the drink of discerning Caribbean pirates and privateers as early as the late 1500s. The name is a diminutive of the African word "mojo" and means little spell.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Piña Colada
Recipe:
60 ml white rum
30 ml coconut cream
30 ml heavy cream
180 ml fresh pineapple juice
120 ml crushed ice
How to:
Combine all ingredients in a blender and blend until smooth, about 15 seconds. Pour into the service glass. Garnish with a pineapple wedge. Garnish with: pineapple wedge and a maraschino cherry
Served in Wine Glass
Facts:
Standardized and popularized in Puerto Rico in the 1950s there are few better poolside drinks in existence that can compete with the frosty, creamy Piña Colada. Ask for yours with a dash of Angostura bitter if you are feeling adventurous.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Vesper
Recipe:
75 ml gin
25 ml vodka
15 ml Lillet Blanc
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:
Made famous by Ian Fleming in Casino Royale the first James Bond Novel, the Vesper was invented by Fleming himself. The name came from having drinks at a friend's home in Jamaica where a servant would announce the cocktail hour by asking what they would like to have for vespers.
Source:Museum Of The American Cocktail Pocket Recipe Guide
