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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.
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.
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.
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.
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
Kir Royale
Recipe:
150 ml champagne
10 ml crème de cassis
How to:
Fill a champagne flute with the crème de cassis and then add champagne. Garnish with: lemon twist
Served in Champagne Flute
Facts:
Right after WWII, the rince-cochon (literally pig rinse) was a way to market local Dijon products: crème de cassis and aligoté, a light white wine. Later renamed Kir, it became one of the most popular mixed drinks in France when the aligoté was replaced by champagne.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Monkey Gland
Recipe:
60 ml gin
30 ml orange juice
1 dash grenadine
1 dash pastis or absinthe
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: orange twist
Served in Cocktail Glass
Facts:
Before those little blue pills came along men sought virility through consumption of powdered rhino horn and various animals' sexual organs. This drink, designed to have the same effect, was given a name that was not at all subtle in 1920s Paris where it was the most popular cocktail of its time.
Source:Museum Of The American Cocktail Pocket Recipe Guide
The Crow Cocktail
Recipe:
50 ml blended whisky
30 ml lemon juice
1 dash grenadine
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
Originally a very tart whisky and lemon cocktail with just a dash of grenadine, we can sweeten it a bit more for you if you prefer.
Source:The Savoy Cocktail Book.
