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from our collection
Belmont Cocktail
Recipe:
15 ml grenadine
40 ml dry gin
30 ml fresh 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:
The Belmont was a beautiful cocktail in the days when bartenders would cook up a year's supply of grenadine during pomegranate season. It is a beautiful cocktail once again.
Source:The Savoy Cocktail Book.
Bennett Cocktail
Recipe:
2 dashes Angostura bitter
10 ml lime juice
35 ml dry 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:
In the mood for a drink that is not sweet? No sugar added here. Just gin, bitter, and a squeeze of lime. According to a French bartender in the 1920s, this drink comes from Chile. Old and exotic—always a winning combination.
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.
Charles Cocktail
Recipe:
1 dash Angostura bitter
25 ml sweet vermouth
25 ml brandy
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 Manhattan's French cousin, the Charles (you may pronounce it SHAR-l if you like) combines brandy and sweet vermouth, spiced with a few dashes of Angostura bitter.
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
Martinez
Recipe:
30 ml gin
60 ml sweet vermouth
1 dash orange bitter
2 dashes maraschino liqueur
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:
Please don't drink this cocktail because it is the predecessor of the Martini. A) That has never been conclusively proven. B) This cocktail deserves to be recognized for what it really is: an excellent drink.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Singapore Sling
Recipe:
45 ml gin
15 ml Cherry Heering
5 ml Cointreau
5 ml Benedictine
120 ml pineapple juice
15 ml lime juice
10 ml grenadine
1 dash Angostura bitter
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: a cherry and slice of pineapple
Served in Collins glass
Facts:
Invented by Ngiam Tong Boon at the Long Bar in Raffles Hotel, Singapore in 1914, the same year the last wild tiger was shot there (in Singapore, not in the Long Bar and not by Mr. Boon as far as we know). This is the classic, which like wild tigers, is no longer found at Raffles.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Straits Sling
Recipe:
60 ml gin
15 ml brandy sec à la cerise
15 ml Benedictine
30 ml lemon juice
2 dashes orange bitter
2 dashes Angostura bitter
60 ml soda water
How to:
Shake everything, except the soda water, with ice. Strain into an ice filled Collins glass. Top with soda water.
Served in Collins glass
Facts:
A close cousin of the Singapore Sling, this drink has equally sunny roots as it was as popular from Singapore to southern France during the 1920s. There are many variations on this classic. Tonight, the recipe comes from Nice.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Tom Collins
Recipe:
50 ml gin
25 ml lemon juice
15 ml simple syrup
60 ml soda water
How to:
Shake everything, except the soda water, with ice. Strain into an ice filled Collins glass. Top with soda. Garnish with: a cherry and an orange wheel
Served in Collins glass
Facts:
Originally made with Old Tom, a sweet gin or when cheaply made a sweetened gin, the Collins takes its name from a headwaiter at the Limerick Hotel in London, John Collins, who had a notorious reputation as a flirt and a charmer. Now made with London Dry Gin, the Collins is a classic tall drink.
Source:Museum Of The American Cocktail Pocket Recipe Guide
