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from our collection
Bamboo
Recipe:
30 ml dry vermouth
30 ml dry sherry
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: orange twist
Served in Cocktail Glass
Facts:
Created in the late 1800s by Louis Eppinger, a San Francisco bartender working in Yokohama, Japan, this is a very complex, dry and spice-filled cocktail.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Booster Cocktail
Recipe:
4 dashes curaçao
1 egg white
60 ml brandy
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: grated nutmeg
Served in Rocks glass
Facts:
Just four ingredients: brandy, egg white, curaçao, and a dusting of nutmeg deliver a flavor made distinctly foreign by time more than distance. Thus, it is a true taste of the past.
Source:The Savoy Cocktail Book.
Bronx (Silver) Cocktail
Recipe:
juice of 1/4 orange
10 ml dry vermouth
10 ml sweet vermouth
25 ml dry gin
1 egg white
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Wine Glass
Facts:
The addition of an egg white and a lot of hard shaking by the bartender results in a very creamy Bronx.
Source:The Savoy Cocktail Book.
Commodore
Recipe:
60 ml bourbon whiskey
20 ml white crème de cacao
10 ml lemon juice
1 dash grenadine or pomegranate syrup
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Champagne Flute
Facts:
Whiskey, chocolate, and lemon. These three flavors combine magically, making this a drink worthy of a salute.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Country Club Cooler
Recipe:
60 ml dry vermouth
1 teaspoon grenadine
2 lumps of ice
soda water
How to:
Pour into tumbler and fill up with soda water.
Served in Tumbler
Facts:
This vermouth highball appeared in Jacques Straub's 1914 book Drinks. The Country Club Cooler lives up to its name as a thirst quenching drink and is definitely best in hot weather.
Source:The Savoy Cocktail Book.
Cuba Libre
Recipe:
60 ml light rum
120 ml cola
1 lime wedge
How to:
Pour ingredients over ice into a tumbler. Add a generous squeeze of lime, and then add the rind as a garnish. Garnish with: lime wedge
Served in Tumbler
Facts:
Named for the battle cry of Cuban revolutionaries, this combination of Cuban rum, cola, and fresh lime has been quenching tropical thirsts since shortly after Teddy Roosevelt and his Rough Riders departed Cuba.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Cuban Cocktail #1
Recipe:
juice of 1/4 lemon
1 teaspoon superfine sugar
60 ml light rum
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 Daiquiri is made with lemon instead of lime.
Source:The Savoy Cocktail Book.
Manhattan, Perfect
Recipe:
60 ml rye or bourbon whiskey
15 ml sweet vermouth
15 ml dry vermouth
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: lemon twist and a cherry
Served in Cocktail Glass
Facts:
Made with equal parts dry and sweet vermouth, the Perfect Manhattan is the best of both worlds: softer and sweeter than the completely dry cocktail, but not as heavy as the sweet one.
White Lady
Recipe:
40 ml gin
15 ml Cointreau
20 ml lemon juice
1 whole egg white
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
Both Harry McElhone of Harry's New York Bar in Paris, and Harry Craddock of the American Bar at the Savoy in London are credited with inventing this gin variation on the Sidecar. Sometimes served frothy, it really doesn't matter if it was invented by an American in London or Paris.
Source:Museum Of The American Cocktail Pocket Recipe Guide
