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from our collection
Alexander
Recipe:
30 ml dry gin
15 ml white crème de cacao
30 ml light 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:
If you like Ramos Gin Fizzes, you'll love the original Alexander. Just as Ginger Rogers did everything Fred Astaire did but she did it backwards in high heels, the Alexander manages to be an entire Ramos in a cocktail glass.
Source:The Savoy Cocktail Book.
Allen (Special)
Recipe:
10 ml lemon juice
15 ml maraschino liqueur
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:
Many bartender has omitted the crème de violette in their Aviation cocktails as it's a difficult ingredient to find. Then, they've innocently served it as an Aviation. Actually, it's this drink. What makes it special: Is it the Plymouth Gin or the maraschino liqueur? That's for you to ponder.
Source:The Savoy Cocktail Book.
Arnaud
Recipe:
30 ml gin
30 ml dry vermouth
30 ml crème de cassis
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:
This gin, dry vermouth, and crème de cassis creation was named after Yvonne Arnaud, a French-born actress who rose to fame during the 1920s and is a fitting tribute to her star performances. Lighter and sweeter than a Martini, it has an eternal freshness to it.
Source:Museum Of The American Cocktail Pocket Recipe Guide
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.
Bellini
Recipe:
60 ml white peach purée
120 ml chilled prosecco
How to:
Pour peach purée into a mixing glass with ice cubes, then gently add the prosecco. With a bar spoon, carefully stir by dragging the purée up from the bottom-much like folding egg whites.
Served in Champagne Flute
Facts:
Giuseppe Cipriani was making this drink in Venice for years before he noticed the color of a toga in a painting of 15th century Venetian painter Giovanni Bellini's matched his drink.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Brandy Cobbler
Recipe:
2 wedges fresh pineapple (one without skin, one with)
2 slices orange
2 wedges lemon
20 ml raspberry syrup or raspberry liqueur
60 ml brandy
How to:
Muddle the pineapple wedge without skin, one orange slice, and one lemon wedge with the raspberry syrup and 30 ml of water in a mixing glass. Add ice and the brandy and shake well. Strain into a service glass. Garnish with an orange slice and lemon wedge. Garnish with: an orange wedge, the remaining pineapple wedge, and a lemon wedge
Served in Double Old Fashioned
Facts:
Traditionally made with whatever fruit was available in season, 21st century bartenders have a much wider selection to muddle, shake, and stir into this perfect balance of fruit and spirit.
Source:Museum Of The American Cocktail Pocket Recipe Guide
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.
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.
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
