Tip: you can select several elements by pressing Ctrl (on PC) or ⌘ (on Mac) while clicking on each one.
from our collection
Alabazam
Recipe:
4 dashes Angostura bitter
4 drops lemon juice
50 ml cognac
How to:
Pour all the ingredients into a mixing glass filled with ice. Stir and strain into a serving glass. Garnish with: lemon peel
Served in Cocktail Glass
Facts:
A classic combination of brandy, triple sec, and bitter, this drink is sweeter, richer, and spicier than a Sidecar. If you prefer, it can also be served as a highball.
Source:Bariana
American Beauty
Recipe:
1 dash crème de menthe
15 ml orange juice
10 ml grenadine
10 ml dry vermouth
15 ml brandy
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Top with a little port wine. Garnish with: top with a little port wine
Served in Cocktail Glass
Facts:
As it was served in London by American bartender Harry Craddock, this brandy-based drink is truly a beauty. Cameras at the ready.
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.
Between the Sheets
Recipe:
30 ml brandy
30 ml light rum
30 ml Cointreau
15 ml lemon juice
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: lemon peel
Served in Cocktail Glass
Facts:
Why the nautical name? (There are no ropes on a sailboat, only sheets and lines; when you're between the sheets you are in the center of the boat.) This cognac drink is a Sidecar with an added touch of Caribbean rum.
Source:Museum Of The American Cocktail Pocket Recipe Guide
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.
Champagne Cocktail
Recipe:
3 dashes curaçao
2 dashes Angostura bitter
champagne
How to:
Pour curaçao and Angostura bitter into a small highball glass filled with ice and stir. Top with champagne. Garnish with: lemon peel
Served in Champagne Flute
Facts:
The most festive of all cocktails, this is also an excellent apéritif. Is it a waste to use good champagne in a cocktail? No more than it is to drive a Ferrari in city traffic. Indulge.
Source:Bariana
Fog Cutter
Recipe:
60 ml fresh lemon juice
30 ml fresh orange juice
15 ml orgeat syrup
60 ml light rum
30 ml brandy
15 ml gin
15 ml sweet sherry
How to:
Shake everything except the sherry with ice. Pour into a tall tiki mug or chimney glass. Add more ice cubes to fill. Float the sherry.
Served in Tiki glass
Facts:
One of Trader Vic's best creations, he had this to say about it: "Fog cutter, hell. After two of these, you won't even see the stuff." Vic's original recipe, this is a seriously strong drink. It's also very tasty. Proceed with caution.
Source:Museum Of The American Cocktail Pocket Recipe Guide
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
