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from our collection
Alexander's Sister
Recipe:
30 ml gin
30 ml cream
15 ml crème de menthe
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
A fresh burst of crème de menthe gives this creamy dessert drink its distaff edge. But, as the saying goes: "If this is a ladies' drink, call me a lady!"
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
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.
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.
Cherry Mixture
Recipe:
1 dash Angostura bitter
l dash maraschino liqueur
20 ml dry vermouth
20 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:
Add dashes of maraschino liqueur and Angostura bitter to an Addington Cocktail and you have the classic Cherry Mixture. Vermouth based, it is richer flavored and lower in alcohol than many other drinks.
Source:The Savoy Cocktail Book.
Dirty Martini
Recipe:
60 ml dry gin
30 ml dry vermouth
10 ml olive brine
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: stuffed olive
Served in Cocktail Glass
Facts:
A spoonful of olive brine is all it takes to make a Martini dirty. US President Franklin Delano Roosevelt is said to have been a fan of this drink.
Martinez
Recipe:
30 ml gin
60 ml sweet vermouth
1 dash orange bitter
2 dashes maraschino liqueur
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:
Please don't drink this cocktail because it is the predecessor of the Martini. A) That has never been conclusively proven. B) This cocktail deserves to be recognized for what it really is: an excellent drink.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Twentieth Century
Recipe:
45 ml gin
20 ml Lillet Blanc
20 ml fresh lemon juice
15 ml white crème de cacao
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
The Twentieth Century Limited—at one time, the world's most famous train—ran between New York and Chicago from 1902 to 1967: a shining symbol of the dawn of the modern age. In its streamlined Art Deco splendor it looked like a prop from the silent-movie Metropolis.
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.
