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from our collection
American Beauty
Recipe:
1 dash crème de menthe
15 ml orange juice
10 ml grenadine
10 ml dry vermouth
15 ml brandy
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Top with a little port wine. Garnish with: top with a little port wine
Served in Cocktail Glass
Facts:
As it was served in London by American bartender Harry Craddock, this brandy-based drink is truly a beauty. Cameras at the ready.
Source:The Savoy Cocktail Book.
Angler's Cocktail
Recipe:
2 dashes Angostura bitter
3 dashes orange bitter
5 ml raspberry syrup
50 ml gin
How to:
Pour all the ingredients into a mixing glass filled with ice. Stir and strain into a serving glass. Garnish with: lemon peel
Served in Cocktail Glass
Facts:
You can judge a bartender by how well this drink is made. A great Angler is a balance between the grenadine's sweetness and the bitter's spice. Traditionally served on the rocks, this classic gin cocktail can be poured up if you want to leave the extra dilution to the fishes.
Source:Bariana
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.
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
Country Club Cooler
Recipe:
60 ml dry vermouth
1 teaspoon grenadine
2 lumps of ice
soda water
How to:
Pour into tumbler and fill up with soda water.
Served in Tumbler
Facts:
This vermouth highball appeared in Jacques Straub's 1914 book Drinks. The Country Club Cooler lives up to its name as a thirst quenching drink and is definitely best in hot weather.
Source:The Savoy Cocktail Book.
Mimosa
Recipe:
60 ml fresh orange juice
120 ml chilled champagne
How to:
Pour the orange juice into a mixing glass with ice cubes, then gently add the champagne. With a bar spoon, gently stir by dragging the juice up from the bottom, much like folding egg-whites.
Served in Champagne Flute
Facts:
Such a simple drink: champagne and orange juice. But perfection requires high-quality bubbles matched with juice from a freshly cut orange. It takes its name from the flowers of the mimosa tree, and is said to have been born at the Ritz Hotel in Paris around 1925.
Source:Museum Of The American Cocktail Pocket Recipe Guide
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
Obituary Cocktail
Recipe:
50 ml gin
5 ml dry vermouth
5 ml pastis
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 variation on a Dry Martini took a macabre transformation at Lafitte's Blacksmith Shop in New Orleans when a barman added a dash of Pernod Absinthe. Despite the name and opalescent green color, it is a surprisingly good drink.
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.
