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from our collection
Adonis Cocktail
Recipe:
1 dash orange bitter
30 ml sweet vermouth
30 ml dry sherry
How to:
Pour all the ingredients into a mixing glass filled with ice. Stir and strain into a serving glass.
Served in Cocktail Glass
Facts:
The Adonis hails from a time before bartenders forgot why they had a selection of fine sherries behind the bar. This is an excellent alternative to overly strong drinks like the Martini.
Source:The Savoy Cocktail Book.
Alexander
Recipe:
30 ml dry gin
15 ml white crème de cacao
30 ml light 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:
If you like Ramos Gin Fizzes, you'll love the original Alexander. Just as Ginger Rogers did everything Fred Astaire did but she did it backwards in high heels, the Alexander manages to be an entire Ramos in a cocktail glass.
Source:The Savoy Cocktail Book.
B.V.D. Cocktail
Recipe:
15 ml light rum
15 ml dry gin
15 ml dry vermouth
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
Gin, light rum and dry vermouth create a fascinating alternative to the standard Martini. The rum buries itself somewhere between the two, bringing a hint of tropical warmth to this Silver Bullet.
Source:The Savoy Cocktail Book.
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.
Campden Cocktail
Recipe:
30 ml dry gin
15 ml Cointreau
10 ml Lillet Blanc
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 sweet-balanced and very orange-flavored cocktail of gin, Lillet Blanc, and Cointreau it replicates the flavored gins that were all the rage a century before flavored vodkas sprawled across the back bar at the end of the 20th century.
Source:The Savoy Cocktail Book.
Mai Tai
Recipe:
30 ml light rum
30 ml gold rum or dark, aged rum
15 ml curaçao
15 ml orgeat syrup
15 ml lime juice
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: a speared pineapple chunk, a cherry, and a sprig of mint
Served in Old Fashioned
Facts:
There is no question Trader Vic got it right when he set out to make a drink that would do for fine aged rum what the Manhattan did for whiskey and the Martini did for gin: to highlight and enhance the best qualities of the spirit.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Manhattan, Sweet
Recipe:
60 ml rye or bourbon whiskey
30 ml sweet vermouth
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: cherry
Served in Cocktail Glass
Facts:
The classic Manhattan was born sometime around the 1860s. Often credited to Winston Churchill's mother, American socialite Jenny Jerome, she was at Blenheim Palace in Oxford with her new baby at the time she allegedly invented this drink in New York.
Obituary Cocktail
Recipe:
50 ml gin
5 ml dry vermouth
5 ml pastis
How to:
Pour all the ingredients into a mixing glass filled with ice. Stir and strain into a serving glass.
Served in Cocktail Glass
Facts:
This variation on a Dry Martini took a macabre transformation at Lafitte's Blacksmith Shop in New Orleans when a barman added a dash of Pernod Absinthe. Despite the name and opalescent green color, it is a surprisingly good drink.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Pisco Sour
Recipe:
60 ml pisco
30 ml fresh lime juice
15 ml simple syrup
1/2 whole egg white
1 dash Angostura bitter
How to:
Shake all the ingredients hard over ice. Strain into a champagne flute. Use the dash of Angostura bitter as an aromatic garnish instead of mixing it into the drink. Garnish with: dash of angostura bitters
Served in Champagne Flute
Facts:
Invented in 1872 by an Englishman in Iquique, or by an American in Lima, there is no doubt the Pisco Sour was invented in Peru. Or Chile. The pisco at the heart of this exotic potation is a fine brandy invented in Peru. Or Chile.
Source:Museum Of The American Cocktail Pocket Recipe Guide
