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from our collection
Affinity Cocktail
Recipe:
15 ml sweet vermouth
15 ml dry vermouth
30 ml Scotch whisky
2 dashes Angostura 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
Served in Cocktail Glass
Facts:
Scotch is the ultimate test of the bartender's talent. It is notoriously tricky to create a mixed drink that balances with Scotch's outspoken character. The Affinity has survived to become a venerable classic for just this reason: in the hands of a skilled mixologist, this drink delivers balance, richness, and an unparalleled profile.
Source:The Savoy Cocktail Book.
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
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.
Approve Cocktail
Recipe:
60 ml rye whisky
2 dashes Angostura bitter
15 ml curaçao
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: lemon twist and orange peel
Served in Wine Glass
Facts:
Not far removed from the original cocktail, the Old Fashioned, this combination of rye, curaçao, and bitter is sure to please any purist.
Source:The Savoy Cocktail Book.
Buds Special
Recipe:
1 dash Angostura bitter
15 ml cream
45 ml Cointreau
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
Many a bartender has attempted to make a drink where the main ingredient is Cointreau (after all, you can drink it in a snifter). No bartender has ever succeeded—unless you deem this drink to be that creamy orange grail.
Source:The Savoy Cocktail Book.
Chanticler Cocktail
Recipe:
juice of 1/2 lemon
1 tablespoon raspberry syrup
60 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 Rocks glass
Facts:
Cream, frothy, and very red this drink is a very close cousin to the original Cosmo and far superior to the modern one.
Source:The Savoy Cocktail Book.
Daiquiri
Recipe:
60 ml light rum
30 ml lime juice
20 ml simple syrup
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: lime slice
Served in Cocktail Glass
Facts:
This simple and enduring mix of rum, lime, and sugar has been around for longer than anyone realizes. There is no doubt it was born in the tropics, and it's practically synonymous with Havana.
Source:Museum Of The American Cocktail Pocket Recipe Guide
El Presidente
Recipe:
45 ml light rum
20 ml dry vermouth
10 ml curaçao
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:
Created by the bartender at the Jockey Club in Havana, Cuba for Presidente Gerardo Marchado who was president of Cuba from 1925 to 1933, this combination of rum, curaçao, vermouth, and grenadine is what Trader Vic once called "the Martini of Cuba."
Source:Museum Of The American Cocktail Pocket Recipe Guide
Victoria cocktail
Recipe:
1 bar spoon caster sugar
6 dashes green crème de menthe
30 ml cognac
30 ml rum
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: slice of orange and a sprig of mint
Served in Cocktail Glass
Facts:
This remarkably rare cocktail is possibly of French origin, circa late 1800s. The combination of rum, Cognac, and crème de menthe is almost unheard of, but surprisingly pleasant.
Source:Bariana
