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from our collection
Barbara Cocktail
Recipe:
15 ml fresh cream
15 ml white crème de cacao
30 ml vodka
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 version of the Alexander is one of the earliest vodka cocktails.
Source:The Savoy Cocktail Book.
Blenton Cocktail
Recipe:
1 dash Angostura bitter
15 ml dry vermouth
30 ml Plymouth Gin
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
Mix Plymouth Gin, dry vermouth and Angostura bitter and you have a Blenton. Think of it as a Pink Martini. And just a good pink champagne is drier and more complex, this drink stands above the Martini.
Source:The Savoy Cocktail Book.
Brandy Scaffa
Recipe:
30 ml maraschino liqueur
30 ml cognac
2 dashes Angostura bitter
How to:
Lay out each ingredient following recipe with the back of the bar spoon.
Served in Champagne Flute
Facts:
Served as a cocktail or as a pousse café, this classic drink is one of a select few that can stand layer-by-layer and still taste delicious. There are far more complex formulas, but we've found this one to be the best.
Source:Bariana
Clover Club
Recipe:
45 ml gin
15 ml raspberry syrup or grenadine
5 ml simple syrup
20 ml fresh lemon juice
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:
This bright pink libation makes up for its striking color with a very sophisticated taste. Born in pre-Prohibition Philadelphia, it is said to be named after an informal drinking club whose members met at the bar of the Bellevue Hotel.
Source:Museum Of The American Cocktail Pocket Recipe Guide
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
Hot Toddy
Recipe:
45 ml brandy
20 ml fresh lemon juice
120 ml hot water
1 sugar cube, rubbed against the rind of a lemon to infuse it with oils
How to:
Pour ingredients into a pre-warmed coffee mug, stir with a cinnamon stick to dissolve the sugar. Garnish with: a half-slice of lemon
Served in Hot Toddy glass
Facts:
The ultimate nightcap. This warming brandy libation has been around since the 1700s: perfect anytime you are feeling chilly or desire a comforting sip before bed. You can try it with whiskey, whisky, or dark rum, if you prefer.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Martini with Twist
Recipe:
60 ml dry gin
30 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
Served in Cocktail Glass
Facts:
A Dry Martini is one that is made with dry vermouth. Less vermouth doesn't make the drink drier. It makes it less of a Martini. The quintessential gin cocktail, the best Martini is always made with fresh vermouth, and garnished with either a twist or an olive.
Monkey Gland
Recipe:
60 ml gin
30 ml orange juice
1 dash grenadine
1 dash pastis or absinthe
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:
Before those little blue pills came along men sought virility through consumption of powdered rhino horn and various animals' sexual organs. This drink, designed to have the same effect, was given a name that was not at all subtle in 1920s Paris where it was the most popular cocktail of its time.
Source:Museum Of The American Cocktail Pocket Recipe Guide
The Crow Cocktail
Recipe:
50 ml blended whisky
30 ml lemon juice
1 dash grenadine
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
Originally a very tart whisky and lemon cocktail with just a dash of grenadine, we can sweeten it a bit more for you if you prefer.
Source:The Savoy Cocktail Book.
