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from our collection
Berry Wall Cocktail
Recipe:
25 ml dry gin
20 ml sweet vermouth
4 dashes curaçao
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:
This classic Martini formula, dressed with dashes of orange bitter and inexplicably renamed, appears in the Savoy Cocktail Book. A tribute to a customer who had good taste in drinks, perhaps?
Source:The Savoy Cocktail Book.
Blackthorn Cocktail
Recipe:
3 dashes Angostura bitter
3 dashes absinthe
25 ml Irish whiskey
25 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:
Most drinks of this name, and there are a few, contain sloe gin which is made from the fruit of the blackthorn. Approaching the flavor without using the obvious this classic takes on a very unique character and deserves to be rediscovered.
Source:The Savoy Cocktail Book.
Blue Bird Cocktail
Recipe:
4 dashes Angostura bitter
60 ml gin
5 dashes curaçao
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 gin cocktail harkens back to the mid 1800s, before vermouth had spread across the United States and curaçao was a far more common ingredient. Soft and balanced, it is definitely worth a try.
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.
Coffee Cocktail
Recipe:
3 dashes gomme syrup
4 dashes liqueur de noyaux
10 ml cognac
1 espresso
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 Small Highball
Facts:
This is not the classic combining ruby port, cognac, and a small egg. Nor is it a variation on Dick Bradsell's Pharmaceutical Stimulant (vodka and espresso). This concoction of cognac, espresso, and noyaux is unique. It is classic. It is the right choice.
Source:Bariana
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
Rob Roy #2
Recipe:
45 ml Scotch whisky
15 ml sweet vermouth
1 dash orange bitter
Served in Cocktail Glass
Facts:
According to an 1897 New York Herald article it is a New York native: "The Fifth Avenue hotel has two new drinks this winter, the Star cocktail and the Rob Roy cocktail". Of course, the Rob Roy is made of Scotch whisky and completed by vermouth and orange bitter.
Ti Punch
Recipe:
45 ml rhum agricole
5 ml simple syrup
thin wedge of lime
How to:
Build ingredients in an ice-filled serving glass.
Served in Old Fashioned
Facts:
Short for petit punch, this French Caribbean classic is as old as rhum itself. The cane plantation owners knew from the start that a little lime and sugar smoothed the edges of their rum, a direct descendant of cachaca when its distillers arrived there from Brasil.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Vesper
Recipe:
75 ml gin
25 ml vodka
15 ml Lillet Blanc
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:
Made famous by Ian Fleming in Casino Royale the first James Bond Novel, the Vesper was invented by Fleming himself. The name came from having drinks at a friend's home in Jamaica where a servant would announce the cocktail hour by asking what they would like to have for vespers.
Source:Museum Of The American Cocktail Pocket Recipe Guide
