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from our collection
Appetiser Cocktail
Recipe:
25 ml gin
25 ml Dubonnet
juice of 1/2 orange
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 and Dubonnet are such a delicious combination. Add the fresh juice of half an orange and you have a perfect trinity.
Source:The Savoy Cocktail Book.
Aviation
Recipe:
50 ml gin
10 ml maraschino liqueur
30 ml lemon juice
How to:
Pour all the ingredients into a mixing glass filled with ice. Stir and strain into a serving glass. Garnish with: cherry
Served in Cocktail Glass
Facts:
This sky-blue libation was created as an early salute to the birth of flight. Crème de violette adds a light floral touch that highlights similar characteristics in the gin.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Boston flip
Recipe:
1 bar spoon caster sugar
1 egg
60 ml rye whiskey
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 Goblet
Facts:
This venerable drink was popular in colonial North America. The only difference? Before the advent of central heating, hot drinks were far more popular. We can assure you, this drink is much better served chilled.
Source:Bariana
Brazil Cocktail
Recipe:
1 dash Angostura bitter
1 dash absinthe
25 ml dry vermouth
25 ml sherry
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:
This drink appeared in the 1930 Savoy Cocktail Book and received its exotic moniker with no explanation. We suspect this sherry-based drink might have had to do with exotic visitors to the American Bar.
Source:The Savoy Cocktail Book.
Fog Cutter
Recipe:
60 ml fresh lemon juice
30 ml fresh orange juice
15 ml orgeat syrup
60 ml light rum
30 ml brandy
15 ml gin
15 ml sweet sherry
How to:
Shake everything except the sherry with ice. Pour into a tall tiki mug or chimney glass. Add more ice cubes to fill. Float the sherry.
Served in Tiki glass
Facts:
One of Trader Vic's best creations, he had this to say about it: "Fog cutter, hell. After two of these, you won't even see the stuff." Vic's original recipe, this is a seriously strong drink. It's also very tasty. Proceed with caution.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Martini with Olives
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: stuffed olive
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.
Southside
Recipe:
45 ml gin
25 ml lemon juice
15 ml simple syrup
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: mint sprigs
Served in Cocktail Glass
Facts:
Born in Chicago's rough-and-tumble Southside, were gangster Al Capone held court at the Metropole Hotel, this drink left its heartland roots to become a favorite at yacht country clubs, where it can still be found today.
Source:Museum Of The American Cocktail Pocket Recipe Guide
The Cowboy Cocktail
Recipe:
30 ml blended whisky
15 ml cream
cracked ice
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
First made with Scotch and appearing in Judge Jr.'s 1927 book Here's How, it was later made with American whiskey. Either way, this is not a sweet drink. Cream does little to soften the edges of the spirit without a liqueur or other sweetener.
Source:The Savoy Cocktail Book.
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
