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from our collection
Aviation
Recipe:
50 ml gin
10 ml maraschino liqueur
30 ml lemon juice
How to:
Pour all the ingredients into a mixing glass filled with ice. Stir and strain into a serving glass. Garnish with: cherry
Served in Cocktail Glass
Facts:
This sky-blue libation was created as an early salute to the birth of flight. Crème de violette adds a light floral touch that highlights similar characteristics in the gin.
Source:Museum Of The American Cocktail Pocket Recipe Guide
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.
Brandy Alexander
AKA Alexander #2
Recipe:
45 ml brandy
30 ml cream
15 ml dark 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:
If this is a ladies' drink, call me a lady! Creamy and rich enough for a place on the dessert menu, the Alexander is an indulgent change form the citrus balance of most cocktails.
Source:Museum Of The American Cocktail Pocket Recipe Guide
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
Caprice
Recipe:
45 ml gin
15 ml dry vermouth
15 ml Benedictine
1 dash orange bitter
How to:
Pour all the ingredients into a mixing glass filled with ice. Stir and strain into a serving glass. Garnish with: lemon twist and a cherry
Served in Cocktail Glass
Facts:
This early variation on the Martini (they didn't call them alternatinis back then) simply includes a bit of apricot brandy to create an entirely new, and very pleasant drink.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Satan's Whiskers
Recipe:
20 ml gin
20 ml dry vermouth
20 ml sweet vermouth
20 ml orange juice
20 ml Grand Marnier
1 dash orange bitter
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
Would you like your whiskers straight (Grand Marnier) or curled (orange curaçao)? Please specify when ordering this sumptuous blend of gin and orange juice with both dry and sweet vermouths. The orange bitter add the right touch of tempting spice.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Scorpion
Recipe:
30 ml brandy
30 ml light rum
60 ml orange juice
30 ml fresh lemon juice
15 ml orgeat syrup
15 ml 151 Lemon Hart Demerara rum
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: float 151 rum on top
Served in Double Old Fashioned
Facts:
Trader Vic's best loved creation next to the Mai Tai, the Scorpion appeared in his 1947 recipe book as a punch for 12 people. Finally, in 1972 he included a recipe for an individual drink based on it.
Source:Www.cocktaildb.com
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.
