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from our collection
Apparent Cocktail
Recipe:
25 ml dry gin
25 ml Dubonnet
1 dash absinthe
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
Close cousin to a classic Sweet Martini, this combination of dry gin and Dubonnet includes a touch of the green fairy, absinthe. Dubonnet is a quinquina, a French aperitif wine flavored with quinine that was popularized when Napoleon insisted his troops drink it to prevent malaria.
Source:The Savoy Cocktail Book.
Atta Boy Cocktail
Recipe:
15 ml dry vermouth
45 ml dry gin
4 dashes grenadine
How to:
Shake well and strain into cocktail glass. Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
Ready to try a Dry Martini brightened with a dash of grenadine? Atta Boy! This one's been around forever, but made a quick resurgence as good grenadine becomes available once again.
Source:The Savoy Cocktail Book.
Bellini
Recipe:
60 ml white peach purée
120 ml chilled prosecco
How to:
Pour peach purée into a mixing glass with ice cubes, then gently add the prosecco. With a bar spoon, carefully stir by dragging the purée up from the bottom-much like folding egg whites.
Served in Champagne Flute
Facts:
Giuseppe Cipriani was making this drink in Venice for years before he noticed the color of a toga in a painting of 15th century Venetian painter Giovanni Bellini's matched his drink.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Belmont Cocktail
Recipe:
15 ml grenadine
40 ml dry gin
30 ml fresh 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:
The Belmont was a beautiful cocktail in the days when bartenders would cook up a year's supply of grenadine during pomegranate season. It is a beautiful cocktail once again.
Source:The Savoy Cocktail Book.
Bennett Cocktail
Recipe:
2 dashes Angostura bitter
10 ml lime juice
35 ml dry gin
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
In the mood for a drink that is not sweet? No sugar added here. Just gin, bitter, and a squeeze of lime. According to a French bartender in the 1920s, this drink comes from Chile. Old and exotic—always a winning combination.
Source:The Savoy Cocktail Book.
Bentley Cocktail
Recipe:
25 ml calvados or apple brandy
25 ml Dubonnet
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 combination of calvados and Dubonnet appeared in Savoy bartender Harry Craddock's famous cocktail book three years after Team Bentley celebrated their 1927 LeMans victory at the Savoy Hotel, carrying the winning car up the stairs into the dining room.
Source:The Savoy Cocktail Book.
Canadian Whisky
Recipe:
2 dashes Angostura bitter
2 teaspoons gomme syrup
60 ml Canadian Club whiskey
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
With a formula dating back to the 1806 definition of the cocktail (spirits, sugar, bitter, and just enough dilution to balance the flavors), the Canadian Whisky Cocktail is about as classic as a cocktail recipe can be. The Canadian whisky gives a slightly lighter and more refined profile.
Source:The Savoy Cocktail Book.
Corpse Reviver #2
Recipe:
20 ml gin
20 ml lemon juice
20 ml Cointreau
20 ml Lillet Blanc
1 dash absinthe, or pastis, Pernod, or other absinthe substitute
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
Served at the 1867 Exposition Universelle in Paris, the Corpse Reviver is really a family of cocktails, and number two is definitely number one in terms of flavor.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Generic Crusta Recipe
Recipe:
50 ml spirit of choice
5 ml maraschino liqueur
10 ml Cointreau
20 ml lemon juice
10 ml sugar
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a sugar-rimmed service glass. Garnish with: lemon peel
Served in Cocktail Glass
Variant:
This is a generic recipe for creating the base for the 'Crusta Cocktail', to this base you can add a variety of spirts. The most popular spirits to add are either Brandy, Whiskey and Rum.
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:Museum Of The American Cocktail Pocket Recipe Guide
