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all the recipes from our collection
Gimlet
Recipe:
60 ml gin
20 ml Rose's lime juice cordial
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:
Legend says that the Gimlet was originally crafted in the 1860s as a medicinal concoction taken by British Royal Navy officers to prevent scurvy. This modern incarnation of the gin and lime cordial classic is for recreational purposes only.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Addington Cocktail
Recipe:
25 ml dry vermouth
25 ml sweet vermouth
soda water
How to:
Build ingredients in a highball glass, and add soda water. Garnish with: orange peel
Served in Highball glass
Facts:
Often mislabeled a cocktail, the Addington is a classic aperitif, guaranteed to whet you appetite without anesthetizing your palate. Plus, it has more flavor than many drinks with twice its strength. The secret to a great Addington: fresh vermouth.
Source:The Savoy Cocktail Book.
Adonis Cocktail
Recipe:
1 dash orange bitter
30 ml sweet vermouth
30 ml dry sherry
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 Adonis hails from a time before bartenders forgot why they had a selection of fine sherries behind the bar. This is an excellent alternative to overly strong drinks like the Martini.
Source:The Savoy Cocktail Book.
Affinity Cocktail
Recipe:
15 ml sweet vermouth
15 ml dry vermouth
30 ml Scotch whisky
2 dashes Angostura bitter
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:
Scotch is the ultimate test of the bartender's talent. It is notoriously tricky to create a mixed drink that balances with Scotch's outspoken character. The Affinity has survived to become a venerable classic for just this reason: in the hands of a skilled mixologist, this drink delivers balance, richness, and an unparalleled profile.
Source:The Savoy Cocktail Book.
Alabazam
Recipe:
4 dashes Angostura bitter
4 drops lemon juice
50 ml cognac
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:
A classic combination of brandy, triple sec, and bitter, this drink is sweeter, richer, and spicier than a Sidecar. If you prefer, it can also be served as a highball.
Source:Bariana
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.
Alexander's Sister
Recipe:
30 ml gin
30 ml cream
15 ml crème de menthe
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
A fresh burst of crème de menthe gives this creamy dessert drink its distaff edge. But, as the saying goes: "If this is a ladies' drink, call me a lady!"
Source:The Savoy Cocktail Book.
Alfonso (Special)
Recipe:
1 dash Angostura bitter
4 dashes sweet vermouth
15 ml dry gin
10 ml dry vermouth
20 ml Grand Marnier
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 fancy variation on a Perfect Martini has overriding sweet and citrus notes, thanks to a generous pour of Grand Marnier.
Source:The Savoy Cocktail Book.
Algonquin
Recipe:
45 ml rye whiskey
20 ml dry vermouth
20 ml fresh pineapple juice
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: cherry
Served in Cocktail Glass
Facts:
Named after New York's legendary Algonquin Hotel frequented by Dorothy Parker, Alexander Wolcott, the Marx Brothers, and other Prohibition-era celebrities. This shaken combination of rye whiskey, dry vermouth and pineapple juice is deceptive smooth and wonderfully frothy.
Source:Museum Of The American Cocktail Pocket Recipe Guide
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.
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.
Americano
Recipe:
30 ml Campari
30 ml sweet vermouth
soda water
How to:
Pour Campari and sweet vermouth into a highball glass filled with ice and stir. Top with soda water. Garnish with: orange wedge or lemon twist
Served in Highball glass
Facts:
Gaspare Campari was inspired to create his namesake bitter by Antonio Carpano, or rather by Carpano's outstanding vermouth. He combined the two products. It clearly inspired Ian Fleming. It's the first drink James Bond ordered in the first Bond novel, Casino Royale.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Angel Face
Recipe:
25 ml dry gin
15 ml apricot brandy
15 ml calvados
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 combination of gin, apricot brandy and calvados (or apple jack) equals a mix of late summer and spice. There were a few drinks by this name, but this formula won the test of time.
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
Apparent Cocktail
Recipe:
25 ml dry gin
25 ml Dubonnet
1 dash absinthe
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
Close cousin to a classic Sweet Martini, this combination of dry gin and Dubonnet includes a touch of the green fairy, absinthe. Dubonnet is a quinquina, a French aperitif wine flavored with quinine that was popularized when Napoleon insisted his troops drink it to prevent malaria.
Source:The Savoy Cocktail Book.
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.
Appetizer cocktail
Recipe:
4 dashes Angostura bitter
1 barspoon caster sugar
2 dashes lemon juice
50 ml Scotch
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: lemon peel
Served in Cocktail Glass
Facts:
Using one of the all-time great apéritif wines, Dubonnet, this drink blurs the line between a pre-dinner drink and a social anesthetic.
Source:Bariana
Apple Jack Cocktail
Recipe:
1 dash Angostura bitter
25 ml sweet vermouth
25 ml calvados
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
Apple Jack was the unofficial spirit of the American Revolution. Jersey lightning had been produced in the colonies long before there was talk of revolution. Touches of bitter and vermouth add spice to the apple.
Source:The Savoy Cocktail Book.
Approve Cocktail
Recipe:
60 ml rye whisky
2 dashes Angostura bitter
15 ml curaçao
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: lemon twist and orange peel
Served in Wine Glass
Facts:
Not far removed from the original cocktail, the Old Fashioned, this combination of rye, curaçao, and bitter is sure to please any purist.
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
Artillery Cocktail
AKA Classic Martini
Recipe:
15 ml sweet vermouth
45 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:
Another name for the classic Martini—not the dry Martini that came along later, the original one—this drink is made with fresh Italian vermouth and London dry gin.
Source:The Savoy Cocktail Book
Astoria Cocktail
Recipe:
1 dash orange bitter
45 ml gin
15 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:
Gin, French vermouth, stuffed olive: You might be tempted to call it a Martini, wouldn't you. But it's an Astoria, likely taking its name from Manhattan's Astoria Hotel, which once stood where the Empire State Building looms today.
Source:The Savoy Cocktail Book.
Atta Boy Cocktail
Recipe:
15 ml dry vermouth
45 ml dry gin
4 dashes grenadine
How to:
Shake well and strain into cocktail glass. Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
Ready to try a Dry Martini brightened with a dash of grenadine? Atta Boy! This one's been around forever, but made a quick resurgence as good grenadine becomes available once again.
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
Aviation Cocktail
Recipe:
15 ml lemon juice
45 ml dry gin
2 dashes maraschino liqueur
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
Invented at the advent of air travel, this sky blue drink was created as a salute to the human race's newfound ability to fly.
Source:The Savoy Cocktail Book.
B.V.D. Cocktail
Recipe:
15 ml light rum
15 ml dry gin
15 ml dry vermouth
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, light rum and dry vermouth create a fascinating alternative to the standard Martini. The rum buries itself somewhere between the two, bringing a hint of tropical warmth to this Silver Bullet.
Source:The Savoy Cocktail Book.
Bamboo
Recipe:
30 ml dry vermouth
30 ml dry sherry
1 dash orange bitter
How to:
Pour all the ingredients into a mixing glass filled with ice. Stir and strain into a serving glass. Garnish with: orange twist
Served in Cocktail Glass
Facts:
Created in the late 1800s by Louis Eppinger, a San Francisco bartender working in Yokohama, Japan, this is a very complex, dry and spice-filled cocktail.
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.
Baron Cocktail
Recipe:
6 dashes curaçao
2 dashes sweet vermouth
15 ml dry vermouth
30 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:
The Baron is really a Perfect Martini brightened with a splash of curaçao. The addition of a hint of sweetness and extra orange flavor makes a radical change to the ultimate classic cocktail.
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
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.
Bentley Cocktail
Recipe:
25 ml calvados or apple brandy
25 ml Dubonnet
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 combination of calvados and Dubonnet appeared in Savoy bartender Harry Craddock's famous cocktail book three years after Team Bentley celebrated their 1927 LeMans victory at the Savoy Hotel, carrying the winning car up the stairs into the dining room.
Source:The Savoy Cocktail Book.
Berry Wall Cocktail
Recipe:
25 ml dry gin
20 ml sweet vermouth
4 dashes curaçao
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:
This classic Martini formula, dressed with dashes of orange bitter and inexplicably renamed, appears in the Savoy Cocktail Book. A tribute to a customer who had good taste in drinks, perhaps?
Source:The Savoy Cocktail Book.
Between the Sheets
Recipe:
30 ml brandy
30 ml light rum
30 ml Cointreau
15 ml lemon juice
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: lemon peel
Served in Cocktail Glass
Facts:
Why the nautical name? (There are no ropes on a sailboat, only sheets and lines; when you're between the sheets you are in the center of the boat.) This cognac drink is a Sidecar with an added touch of Caribbean rum.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Bijou
Recipe:
30 ml Plymouth gin
30 ml Chartreuse
30 ml sweet vermouth
1 dash orange bitter
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: cherry and a lemon twist
Served in Cocktail Glass
Facts:
Originally served as a layered drink—a pousse café—the Bijou took its name from the three precious stones it represented: diamonds (gin), rubies (vermouth), and emeralds (Chartreuse).
Source:Museum Of The American Cocktail Pocket Recipe Guide
Black Russian
Recipe:
60 ml vodka
30 ml coffee liqueur
How to:
Pour all the ingredients into a serving glass filled with ice and serve.
Served in Old Fashioned
Facts:
This wonderful drink was actually invented in 1949, the beginning of the Cold War, by a bartender named Gustav Top at the Hotel Metropole in Brussels, in honor of Perle Mesta, the US ambassador to Luxembourg.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Blackthorn Cocktail
Recipe:
3 dashes Angostura bitter
3 dashes absinthe
25 ml Irish whiskey
25 ml dry vermouth
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
Most drinks of this name, and there are a few, contain sloe gin which is made from the fruit of the blackthorn. Approaching the flavor without using the obvious this classic takes on a very unique character and deserves to be rediscovered.
Source:The Savoy Cocktail Book.
Blanche Cocktail
Recipe:
30 ml Cointreau
15 ml anisette
30 ml white curaçao
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
Can't resist a bowl of hard candies? First to look at the dessert menu? Love licorice allsorts? This is your ideal digestif. Anisette, Cointreau, and curaçao combine to create a remarkable drink to be consumed in small quantities.
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.
Blood and Sand
Recipe:
30 ml Scotch whisky
20 ml Cherry Heering
20 ml sweet vermouth
30 ml fresh orange juice
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
It was invented in 1922 for the Los Angeles premiere of Hollywood screen legend Rudolph Valentino's film by the same name. You might not remember the movie. But one taste and you'll never forget this drink.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Bloody Mary
Recipe:
45 ml vodka
2 dashes Worcestershire sauce
4 dashes Tabasco
Pinch of salt and pepper
10 ml fresh lemon juice
120 ml tomato juice
How to:
Combine all ingredients in a mixing glass. Gently pour into another mixing glass to mix. Repeat a few times, being careful not to bruise the tomato juice. Strain into an iced goblet. Garnish with: lemon and lime wedges on a side plate
Served in Goblet
Facts:
You know it is brunch when tomato juice meets vodka. But the Bloody Mary is also an excellent aperitif. Think of it as the liquid salad course.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Blue Bird Cocktail
Recipe:
4 dashes Angostura bitter
60 ml gin
5 dashes curaçao
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 classic gin cocktail harkens back to the mid 1800s, before vermouth had spread across the United States and curaçao was a far more common ingredient. Soft and balanced, it is definitely worth a try.
Source:The Savoy Cocktail Book.
Bobby Burns Cocktail
Recipe:
35 ml sweet vermouth
35 ml Scotch whisky
3 dashes Benedictine
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 fancy version of the Rob Roy, this drink is commonly credited to the Waldorf Astoria or the Savoy Hotel. However, the recipe appeared as early as 1914 in Chicago bartender Jacques Straub's cocktail book simply titled Drinks.
Source:The Savoy Cocktail Book.
Bolo Cocktail
Recipe:
juice of 1/4 lemon or 1/2 lime
juice of 1/4 orange
60 ml light rum
1 teaspoon sugar
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 classic twist on the Daiquiri adds a squeeze of fresh orange bringing a whole new dimension to the most popular of all rum drinks. Was it named after the bolo punch (boxing), the bolo knife, the tie, the Bolsheviks? We may never know.
Source:The Savoy Cocktail Book.
Booster Cocktail
Recipe:
4 dashes curaçao
1 egg white
60 ml brandy
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 Rocks glass
Facts:
Just four ingredients: brandy, egg white, curaçao, and a dusting of nutmeg deliver a flavor made distinctly foreign by time more than distance. Thus, it is a true taste of the past.
Source:The Savoy Cocktail Book.
Bosom Caresser Cocktail
Recipe:
1 teaspoon grenadine
15 ml curaçao
30 ml brandy
1 egg yolk
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Rocks glass
Facts:
Credited to Harry Craddock, this heart-warming drink is very rich and somewhat heavy thanks to the addition of an egg yolk (which is not such an odd ingredient; think of it as another form of eggnog).
Source:The Savoy Cocktail Book.
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
Brandy Alexander
AKA Alexander #2
Recipe:
45 ml brandy
30 ml cream
15 ml dark crème de cacao
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 this is a ladies' drink, call me a lady! Creamy and rich enough for a place on the dessert menu, the Alexander is an indulgent change form the citrus balance of most cocktails.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Brandy and Honey
Recipe:
10 ml honey
50 ml cognac
How to:
Build ingredients in the serving glass. Stir and serve. Garnish with: lemon slice
Served in Goblet
Facts:
This superb combination is like Drambuie without all the hard whisky edges, or Grand Marnier minus the overriding orange. Looking for the perfect digestif or nightcap? Look no further.
Source:Bariana
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
Brandy Crusta
Recipe:
3 dashes maraschino liqueur
1 dash Angostura bitter
4 dashes lemon juice
10 ml curaçao
35 ml brandy
How to:
Pour all the ingredients into a mixing glass filled with ice. Stir and strain into a serving glass. Garnish with: moisten the edge with lemon and dip edge into castor sugar which frosts the glass. cut the rind of half a lemon spiral fashion; place in glass,adding slice of orange
Served in Wine Glass
Facts:
Considered the father of American bartending, Jerry Thomas called the Crusta "an improvement on the Cocktail". These days, there is still no doubt the Crusta is a cut above average.
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
Brandy Vermouth
Recipe:
1 dash Angostura bitter
10 ml sweet vermouth
35 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:
Not as simple as it sounds, this drink also contains a few dashes of vermouth. The result? A stunning Manhattan Continentale.
Source:The Savoy Cocktail Book.
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.
Bronx
Recipe:
50 ml gin
30 ml orange juice
5 ml sweet vermouth
5 ml dry vermouth
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:
Birthed around 1900 by Johnnie Solon at the Waldorf-Astoria hotel bar, this Perfect Martini with a squeeze of orange rose in popularity to rival the Martini and Manhattan before it faded into a few decades of obscurity.
Source:Museum Of The American Cocktail Pocket Recipe Guide
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.
Bronx Terrace Cocktail
Recipe:
30 ml gin
15 ml dry vermouth
juice of 1/2 lime
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
Switch the orange for a squeeze of lime, drop the sweet vermouth and you've just walked your Bronx out onto the terrace. It is distinctly drier and fresher than a classic Bronx.
Source:The Savoy Cocktail Book.
Brooklyn Cocktail
Recipe:
1 dash Amer Picon
1 dash maraschino liqueur
45 ml Canadian whiskey
15 ml dry vermouth
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
Perhaps the creators of this drink were under the impression that Brooklyn is north of Manhattan. At any rate, this Canadian whiskey twist on a dry Manhattan is a lost drink worthy of rediscovery.
Source:The Savoy Cocktail Book.
Buck's Fizz
Recipe:
60 ml fresh-squeezed orange juice
10 ml gin
1 dash cherry brandy
champagne
How to:
Slowly pour the ingredients in the following order into a flute: juice, brandy, gin, and champagne. Garnish with: orange wedge
Served in Champagne Flute
Facts:
This sparkling classic was invented by a bartender named Patrick McGarry at the Buck's Club in London. This one contains a splash of cherry brandy, though Mr. McGarry secretly slipped a bit of tangerine juice into his.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Buds Special
Recipe:
1 dash Angostura bitter
15 ml cream
45 ml Cointreau
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 a bartender has attempted to make a drink where the main ingredient is Cointreau (after all, you can drink it in a snifter). No bartender has ever succeeded—unless you deem this drink to be that creamy orange grail.
Source:The Savoy Cocktail Book.
Caipirinha
Recipe:
60 ml cachaça
2 barspoons caster sugar
2 lime quarters
How to:
Wash the lime. Cut it in half and cut the half into quarters. Put limes and sugar into a tumbler, and muddle hard. Add the cachaça and stir. Fill with ice, and stir again.
Served in Tumbler
Facts:
How many countries in this world truly have a national drink? None that could rival Brasil's loyalty to the caipirinha. Cachaca, lime, sugar, and ice. It's such a simple drink; one that perfectly highlights the unique flavor of country's native cane spirit.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Campden Cocktail
Recipe:
30 ml dry gin
15 ml Cointreau
10 ml Lillet Blanc
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
A sweet-balanced and very orange-flavored cocktail of gin, Lillet Blanc, and Cointreau it replicates the flavored gins that were all the rage a century before flavored vodkas sprawled across the back bar at the end of the 20th century.
Source:The Savoy Cocktail Book.
Canadian Whisky
Recipe:
2 dashes Angostura bitter
2 teaspoons gomme syrup
60 ml Canadian Club whiskey
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
With a formula dating back to the 1806 definition of the cocktail (spirits, sugar, bitter, and just enough dilution to balance the flavors), the Canadian Whisky Cocktail is about as classic as a cocktail recipe can be. The Canadian whisky gives a slightly lighter and more refined profile.
Source:The Savoy Cocktail Book.
Caprice
Recipe:
45 ml gin
15 ml dry vermouth
15 ml Benedictine
1 dash orange bitter
How to:
Pour all the ingredients into a mixing glass filled with ice. Stir and strain into a serving glass. Garnish with: lemon twist and a cherry
Served in Cocktail Glass
Facts:
This early variation on the Martini (they didn't call them alternatinis back then) simply includes a bit of apricot brandy to create an entirely new, and very pleasant drink.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Champagne Cocktail
Recipe:
3 dashes curaçao
2 dashes Angostura bitter
champagne
How to:
Pour curaçao and Angostura bitter into a small highball glass filled with ice and stir. Top with champagne. Garnish with: lemon peel
Served in Champagne Flute
Facts:
The most festive of all cocktails, this is also an excellent apéritif. Is it a waste to use good champagne in a cocktail? No more than it is to drive a Ferrari in city traffic. Indulge.
Source:Bariana
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.
Cherry Mixture
Recipe:
1 dash Angostura bitter
l dash maraschino liqueur
20 ml dry vermouth
20 ml sweet vermouth
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: cherry
Served in Cocktail Glass
Facts:
Add dashes of maraschino liqueur and Angostura bitter to an Addington Cocktail and you have the classic Cherry Mixture. Vermouth based, it is richer flavored and lower in alcohol than many other drinks.
Source:The Savoy Cocktail Book.
Chicago Cocktail
Recipe:
1 dash Angostura Bitters
1 dash curaçao
30 ml brandy
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: frost edge of glass with castor sugar and fill with champagnea re-proportioned champagne cocktail, the chicago is a luxurious brandy cocktail with a champagne float
Served in Cocktail Glass
Facts:
A re-proportioned champagne Cocktail, the Chicago is a luxurious brandy cocktail with a champagne float.
Source:The Savoy Cocktail Book.
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
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
Colonial Cocktail
Recipe:
50 ml dry gin
15 ml grapefruit juice
3 dashes maraschino liqueur
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
A cousin to the Hemingway Daiquiri, this superb gin-based cocktail combines maraschino liqueur and grapefruit juice.
Source:The Savoy Cocktail Book.
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
Cordova Cocktail
Recipe:
30 ml dry gin
1 dash absinthe
1 teaspoon fresh cream
15 ml sweet vermouth
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
Looking for something different? With gin, absinthe, sweet vermouth, and cream, it is hard to compare this to any other drink. The Cordova is in a league of its own.
Source:The Savoy Cocktail Book.
Coronation #1
Recipe:
25 ml sherry
25 ml dry vermouth
1 dash maraschino liqueur
2 dashes orange bitter
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
Second place winner in a 1903 Police Gazette drinks competition, this sherry and vermouth-based drink is highly recommended.
Source:The Savoy Cocktail Book.
Corpse Reviver #2
Recipe:
20 ml gin
20 ml lemon juice
20 ml Cointreau
20 ml Lillet Blanc
1 dash absinthe, or pastis, Pernod, or other absinthe substitute
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
Served at the 1867 Exposition Universelle in Paris, the Corpse Reviver is really a family of cocktails, and number two is definitely number one in terms of flavor.
Source:Museum Of The American Cocktail Pocket Recipe Guide
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.
Cuba Libre
Recipe:
60 ml light rum
120 ml cola
1 lime wedge
How to:
Pour ingredients over ice into a tumbler. Add a generous squeeze of lime, and then add the rind as a garnish. Garnish with: lime wedge
Served in Tumbler
Facts:
Named for the battle cry of Cuban revolutionaries, this combination of Cuban rum, cola, and fresh lime has been quenching tropical thirsts since shortly after Teddy Roosevelt and his Rough Riders departed Cuba.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Cuban Cocktail #1
Recipe:
juice of 1/4 lemon
1 teaspoon superfine sugar
60 ml light rum
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 classic Daiquiri is made with lemon instead of lime.
Source:The Savoy Cocktail Book.
Daiquiri
Recipe:
60 ml light rum
30 ml lime juice
20 ml simple syrup
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: lime slice
Served in Cocktail Glass
Facts:
This simple and enduring mix of rum, lime, and sugar has been around for longer than anyone realizes. There is no doubt it was born in the tropics, and it's practically synonymous with Havana.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Dark 'n' Stormy
Recipe:
60 ml Gosling's Black Seal rum
120 ml ginger beer
1 lime wedge
How to:
Build in the serving glass over cracked ice. Garnish with: squeezed lime wedge
Served in Old Fashioned
Facts:
Call it a Bermuda Mule if you like. Dark rum, lime, and ginger beer work so well together that this adaptation of the Moscow Mule, which itself was an adaptation of an old British drink has become the signature cocktail of Bermuda.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Derby
Recipe:
60 ml bourbon whiskey
10 ml Benedictine
1 dash Angostura bitter
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:
There are quite a few classics by the same name, but this to us is the best of them. Three Bs meet for the trifecta: Bourbon, Benedictine, and bitter.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Dirty Martini
Recipe:
60 ml dry gin
30 ml dry vermouth
10 ml olive brine
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 spoonful of olive brine is all it takes to make a Martini dirty. US President Franklin Delano Roosevelt is said to have been a fan of this drink.
East India Cocktail
Recipe:
10 ml curaçao
10 ml pineapple syrup
10 ml maraschino liqueur
3 dashes Angostura bitter
50 ml cognac
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: lemon peel
Served in Cocktail Glass
Facts:
As far as we can tell, there's no explanation to the name of this cognac and pineapple drink except that it was discovered by an American writer in a Calcutta bar. It is, however, a delicious cocktail.
Source:Bariana
East India House
Recipe:
50 ml brandy
10 ml rum
10 ml fresh pineapple juice
10 ml curaçao
1 dash orange bitter
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: lemon twist and a cherry
Served in Cocktail Glass
Facts:
Another drink discovered by writer Charles H. Baker while traveling the world during the 1930s. This brandy and rum classic was found at the elite Royal Bombay Yacht Club while he was visiting old-Raj India.
Source:Museum Of The American Cocktail Pocket Recipe Guide
El Presidente
Recipe:
45 ml light rum
20 ml dry vermouth
10 ml curaçao
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:
Created by the bartender at the Jockey Club in Havana, Cuba for Presidente Gerardo Marchado who was president of Cuba from 1925 to 1933, this combination of rum, curaçao, vermouth, and grenadine is what Trader Vic once called "the Martini of Cuba."
Source:Museum Of The American Cocktail Pocket Recipe Guide
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
French 75
Recipe:
45 ml gin
15 ml lemon juice
10 ml simple syrup
120 ml champagne
How to:
Shake gin, lemon juice, and sugar with ice. Strain into a large ice filled wine glass. Fill with champagne.
Served in Champagne Flute
Facts:
Named after the French 75 mm field gun from World War One, this creation by Harry MacElhone's combines cognac or gin (either is delicious) with fresh lemon, cane syrup, and champagne and "hits with remarkable precision."
Source:Museum Of The American Cocktail Pocket Recipe Guide
Generic Crusta Recipe
Recipe:
50 ml spirit of choice
5 ml maraschino liqueur
10 ml Cointreau
20 ml lemon juice
10 ml sugar
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a sugar-rimmed service glass. Garnish with: lemon peel
Served in Cocktail Glass
Variant:
This is a generic recipe for creating the base for the 'Crusta Cocktail', to this base you can add a variety of spirts. The most popular spirits to add are either Brandy, Whiskey and Rum.
Facts:
Considered the father of American bartending, Jerry Thomas called the Crusta "an improvement on the Cocktail". These days, there is still no doubt the Crusta is a cut above average.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Gibson
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: two cocktail onions
Served in Cocktail Glass
Facts:
Simply a Dry Martini garnished with a cocktail onion, the Gibson can be further enhanced with a squeeze of an orange twist over the glass.
Gin and It
Recipe:
30 ml gin
30 ml sweet vermouth
2 dashes orange bitter
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: lemon peel
Served in Cocktail Glass
Facts:
The original formula for the Martini cocktail, the Gin and It combines London Dry Gin (or Plymouth Gin) with Italian sweet vermouth to create a balanced and flavorful libation.
Grasshopper
Recipe:
30 ml green crème de menthe
30 ml white crème de cacao
60 ml heavy 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:
Invented at Tujague's in New Orleans' French Quarter, this drink could be mistaken for mint chocolate chip ice cream, except that it has a very adult kick to it.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Hemingway Daiquiri
AKA Papa Doble / Hemingway Special
Recipe:
45 ml light rum
5 ml maraschino liqueur
15 ml fresh grapefruit juice
20 ml simple syrup
20 ml fresh lime juice
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 Daiquiri variation has no added sugar. Instead the lime is balanced with grapefruit juice and maraschino liqueur. Hemingway was convinced he was diabetic. The truth was he just drank too much. Enjoy these in moderation.
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
Irish Coffee
Recipe:
120 ml freshly brewed coffee
45 ml Irish whiskey
1 tablespoon brown sugar
lightly-whipped unsweetened cream
How to:
Pre-heat an Irish coffee glass with hot water. Combine the coffee, whiskey, and sugar in the glass. Stir well to dissolve sugar.Float a half inch of cream on the top.
Served in Irish coffee glass
Facts:
Born on Ireland's west coast one foggy evening in the 1940s, the Irish Coffee is still an ideal warm-up.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Japanese
Recipe:
60 ml brandy
15 ml orgeat syrup
2 dashes Angostura bitter
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:
Credited to Jerry Thomas himself, who may have encountered Japanese visitors in New York City or San Francisco, but never traveled to Asia.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Journalist
Recipe:
45 ml gin
10 ml dry vermouth
10 ml sweet vermouth
2 dashes triple sec
2 dashes lemon juice
1 dash Angostura bitter
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
A very fancy variation on the Perfect Martini, it twists the classic recipe with dashes of bitter, lemon juice, and curaçao.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Kir Royale
Recipe:
150 ml champagne
10 ml crème de cassis
How to:
Fill a champagne flute with the crème de cassis and then add champagne. Garnish with: lemon twist
Served in Champagne Flute
Facts:
Right after WWII, the rince-cochon (literally pig rinse) was a way to market local Dijon products: crème de cassis and aligoté, a light white wine. Later renamed Kir, it became one of the most popular mixed drinks in France when the aligoté was replaced by champagne.
Source:Museum Of The American Cocktail Pocket Recipe Guide
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
Manhattan, Dry
Recipe:
60 ml rye or bourbon whiskey
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:
Made with dry vermouth and garnished with a twist, the Dry Manhattan is a very pleasant alternative to the usual.
Manhattan, Perfect
Recipe:
60 ml rye or bourbon whiskey
15 ml sweet vermouth
15 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 and a cherry
Served in Cocktail Glass
Facts:
Made with equal parts dry and sweet vermouth, the Perfect Manhattan is the best of both worlds: softer and sweeter than the completely dry cocktail, but not as heavy as the sweet one.
Manhattan, Sweet
Recipe:
60 ml rye or bourbon whiskey
30 ml sweet vermouth
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: cherry
Served in Cocktail Glass
Facts:
The classic Manhattan was born sometime around the 1860s. Often credited to Winston Churchill's mother, American socialite Jenny Jerome, she was at Blenheim Palace in Oxford with her new baby at the time she allegedly invented this drink in New York.
Margarita
Recipe:
45 ml tequila
15 ml Cointreau
30 ml lime juice
How to:
Shake ingredients with ice. Strain into a salt-rimmed cocktail glass, or a salt rimmed, ice filled, margarita glass. You can salt just half of the rim.
Served in Cocktail Glass
Facts:
There are dozens stories about the birth of the Margarita, and at least one of them is true. This tequila classic has endured because it is uniquely satisfying, especially on a hot afternoon.
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
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.
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.
Milk Punch
Recipe:
60 ml bourbon whiskey
60 ml milk
1/2 teaspoon dark rum
1 tablespoon simple syrup
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:
It's been made with every spirit including gin. However, Bourbon is best (if you prefer brandy or rum your bartender will still respect you). Considered a morning drink in the American South, Milk Punch is excellent at any time of day or night.
Source:Museum Of The American Cocktail Pocket Recipe Guide
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
Mojito
Recipe:
50 ml light rum
20 ml fresh lime juice
2 teaspoon bar sugar (or 30 ml simple syrup)
8 to 12 mint leaves
top with soda water
How to:
Place sugar, mint, and a splash of soda in shaker. Muddle the mint and sugar together. Add ice, lime juice, rum, and 2 lime shell quarters. Shake well, and then strain into an ice filled highball [FINISH RECIPE] Garnish with: mint sprig sprinkled with sugar
Served in Highball glass
Facts:
Older than rum itself, this combination of cane spirit, mint, and lime was the drink of discerning Caribbean pirates and privateers as early as the late 1500s. The name is a diminutive of the African word "mojo" and means little spell.
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
Moscow Mule
Recipe:
60 ml vodka
15 ml fresh lime juice
90 ml ginger beer
How to:
Build ingredients in an ice-filled serving glass. Garnish with: lime wedge
Served in Highball glass
Facts:
The drink that launched vodka in the US was born in New York in 1938. The recipe is simple: vodka is added to a British drink called a Mule's Collar. It is an excellent drink with a spicy kick to it.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Napoléon's Own
Recipe:
5 ml sugar syrup
5 ml lemon juice
25 ml whisky
25 ml gin
top soda water
How to:
Shake all ingredients—except the soda water—in a shaker over ice. Strain into the serving glass and top with soda water. Garnish with: lemon peel
Served in Small Highball
Facts:
Can you mix whiskey and gin? They did it successfully in the old days. In fact, this cocktail reintroduces the barrel flavor that was part of all gins during the 18th and 19th centuries when spirits were routinely transported in wooden vats.
Source:Bariana
Negroni
Recipe:
30 ml gin
30 ml Campari
30 ml sweet vermouth
How to:
Pour all the ingredients into a mixing glass filled with ice. Stir and strain into a serving glass filled with ice. Garnish with: orange twist
Served in Tumbler
Variant:
There is also an option to have soda on the side.
Facts:
This drink was born in Florence, Italy during the 1910s, at the request of Count Negroni. He loved Americanos , but he wanted something stronger. So he asked the bartender at Caffe Casoni, one Fosco "Gloomy" Scarselli, to top it up with gin instead of soda water.
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
Pegu
Recipe:
60 ml gin
20 ml curaçao
15 ml lime juice
1 dash Angostura bitter
1 dash orange bitter
How to:
Pour all the ingredients into a mixing glass filled with ice. Stir and strain into a serving glass. Garnish with: lime peel
Served in Cocktail Glass
Facts:
Fifty miles outside Rangoon, Burma, in the sweltering jungle heat, drinkers at the elite Pegu Club quenched their thirst with this signature cocktail. With gin, lime, bitters, and triple sec, it contains everything you need to survive the tropics.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Piña Colada
Recipe:
60 ml white rum
30 ml coconut cream
30 ml heavy cream
180 ml fresh pineapple juice
120 ml crushed ice
How to:
Combine all ingredients in a blender and blend until smooth, about 15 seconds. Pour into the service glass. Garnish with a pineapple wedge. Garnish with: pineapple wedge and a maraschino cherry
Served in Wine Glass
Facts:
Standardized and popularized in Puerto Rico in the 1950s there are few better poolside drinks in existence that can compete with the frosty, creamy Piña Colada. Ask for yours with a dash of Angostura bitter if you are feeling adventurous.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Pisco Sour
Recipe:
60 ml pisco
30 ml fresh lime juice
15 ml simple syrup
1/2 whole egg white
1 dash Angostura bitter
How to:
Shake all the ingredients hard over ice. Strain into a champagne flute. Use the dash of Angostura bitter as an aromatic garnish instead of mixing it into the drink. Garnish with: dash of angostura bitters
Served in Champagne Flute
Facts:
Invented in 1872 by an Englishman in Iquique, or by an American in Lima, there is no doubt the Pisco Sour was invented in Peru. Or Chile. The pisco at the heart of this exotic potation is a fine brandy invented in Peru. Or Chile.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Ramos Gin Fizz
Recipe:
50 ml gin
30 ml cream
1 whole egg white
15 ml lemon juice
15 ml lime juice
15 ml simple syrup
2 dashes orange flower water
30 ml soda water
How to:
Shake all ingredients—except the soda water—very hard over ice (at least a minute). This should result in a fairly foamy consistency. Strain into a collins glass and then top with the soda water.
Served in Collins glass
Facts:
Originally called the New Orleans Fizz, this libation was invented by Henry C. Ramos at his bar in Meyer's Restaurant in New Orleans where he had a line-up of "shaker boys" standing by to give each of his specialty fizzes a 12-minute shake. Yours will be ready in far less time.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Rob Roy #2
Recipe:
45 ml Scotch whisky
15 ml sweet vermouth
1 dash orange bitter
Served in Cocktail Glass
Facts:
According to an 1897 New York Herald article it is a New York native: "The Fifth Avenue hotel has two new drinks this winter, the Star cocktail and the Rob Roy cocktail". Of course, the Rob Roy is made of Scotch whisky and completed by vermouth and orange bitter.
Rose
Recipe:
60 ml dry vermouth
30 ml kirshwasser
1 teaspoon sirop de framboise ou de groseille
How to:
Pour all the ingredients into a mixing glass filled with ice. Stir and strain into a serving glass. Garnish with: maraschino cherry
Served in Cocktail Glass
Variant:
The raspberry syrup can also be replaced with redcurrant syrup.
Facts:
Of all the cocktails called the Rose this is the softest, the most delicate. You can have it with a base of gin if you're looking for something with thorns, but we prefer the original.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Rosita
Recipe:
45 ml tequila
15 ml sweet vermouth
15 ml dry vermouth
15 ml Campari
1 dash Angostura bitter
How to:
Pour all the ingredients into a mixing glass filled with ice. Stir and strain into a serving glass filled with ice. Garnish with: lemon twist
Served in Old Fashioned
Facts:
Think of this as a Perfect Manhattan, Mexican style. Tequila shot? Oh no. This is what you do with the best of the agave. Sip it. Savour it. Repeat as necessary.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Rusty Nail
Recipe:
45 ml Scotch whisky
15 ml Drambuie
How to:
Pour all the ingredients into a mixing glass filled with ice. Stir and strain into a serving glass filled with ice.
Served in Old Fashioned
Facts:
This combination of whisky and Drambuie is said to have gotten its name when the first customer to taste one complimented award-winning bartender Donato "Duke" Antone by saying, "This is as smooth as a rusty nail!" If you are looking for a drink with a lot of flavor, this is it.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Satan's Whiskers
Recipe:
20 ml gin
20 ml dry vermouth
20 ml sweet vermouth
20 ml orange juice
20 ml Grand Marnier
1 dash orange bitter
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
Would you like your whiskers straight (Grand Marnier) or curled (orange curaçao)? Please specify when ordering this sumptuous blend of gin and orange juice with both dry and sweet vermouths. The orange bitter add the right touch of tempting spice.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Scorpion
Recipe:
30 ml brandy
30 ml light rum
60 ml orange juice
30 ml fresh lemon juice
15 ml orgeat syrup
15 ml 151 Lemon Hart Demerara rum
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: float 151 rum on top
Served in Double Old Fashioned
Facts:
Trader Vic's best loved creation next to the Mai Tai, the Scorpion appeared in his 1947 recipe book as a punch for 12 people. Finally, in 1972 he included a recipe for an individual drink based on it.
Source:Www.cocktaildb.com
Sidecar
Recipe:
45 ml cognac
15 ml Cointreau
15 ml fresh lemon juice
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:
There are many stories about this drink's origins either in Paris or London. What really matters about this cocktail is that virtually every drinks writer and serious bartender considers this to be one of the most important classic drinks of all time.
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
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
Stinger
Recipe:
60 ml brandy
30 ml white crème de menthe
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
Born around 1900 and stinging the multitudes ever since, this combination of spirit (usually brandy, but you can request whisky, whiskey, vodka, gin, rum as you like) and crème de menthe blanche is insidiously bright, smooth, and sweet.
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
The "75"
Recipe:
1 teaspoon grenadine
2 dashes absinthe
60 ml calvados
30 ml gin
How to:
Shake all ingredients over ice. Strain into the serving glass.
Served in Cocktail Glass
Facts:
This Harry MacElhone classic (the Harry in Harry's New York Bar) comes in a cocktail glass and is backed up by calvados and absinthe. Just like the French field gun it was named after (the French 75), it means business.
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.
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.
Ti Punch
Recipe:
45 ml rhum agricole
5 ml simple syrup
thin wedge of lime
How to:
Build ingredients in an ice-filled serving glass.
Served in Old Fashioned
Facts:
Short for petit punch, this French Caribbean classic is as old as rhum itself. The cane plantation owners knew from the start that a little lime and sugar smoothed the edges of their rum, a direct descendant of cachaca when its distillers arrived there from Brasil.
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
Twentieth Century
Recipe:
45 ml gin
20 ml Lillet Blanc
20 ml fresh lemon juice
15 ml white crème de cacao
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 Twentieth Century Limited—at one time, the world's most famous train—ran between New York and Chicago from 1902 to 1967: a shining symbol of the dawn of the modern age. In its streamlined Art Deco splendor it looked like a prop from the silent-movie Metropolis.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Vesper
Recipe:
75 ml gin
25 ml vodka
15 ml Lillet Blanc
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:
Made famous by Ian Fleming in Casino Royale the first James Bond Novel, the Vesper was invented by Fleming himself. The name came from having drinks at a friend's home in Jamaica where a servant would announce the cocktail hour by asking what they would like to have for vespers.
Source:Museum Of The American Cocktail Pocket Recipe Guide
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
Ward 8
Recipe:
50 ml bourbon whiskey
25 ml lemon juice
15 ml orange juice
15 ml sugar syrup
1 teaspoon 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:
Martin Lomansey, running in Boston for a seat in the Massachusetts Senate, was also boss of Boston's Ward Eight. He also knew how to be discreet. He famously said, "Never write if you can speak; never speak if you can nod; never nod if you can wink." Want to try a Ward Eight? Just wink.
Source:Museum Of The American Cocktail Pocket Recipe Guide
White Lady
Recipe:
40 ml gin
15 ml Cointreau
20 ml lemon juice
1 whole egg white
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
Both Harry McElhone of Harry's New York Bar in Paris, and Harry Craddock of the American Bar at the Savoy in London are credited with inventing this gin variation on the Sidecar. Sometimes served frothy, it really doesn't matter if it was invented by an American in London or Paris.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Zombie
Recipe:
30 ml fresh lime juice
30 ml fresh lemon juice
30 ml unsweetened pineapple juice
30 ml passion fruit syrup
30 ml light rum
30 ml gold rum
30 ml 151 Lemon Hart Demerara rum
1 teaspoon sugar
How to:
Dissolve sugar in lemon juice in a cocktail shake. Pour remaining ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: mint sprig
Served in Tiki glass
Facts:
Invented in 1934 by Don Beach, the Zombie was born when a customer with a hangover requested a drink. Mr. Beach grabbed a load of bottles from behind the bar and poured this multi-rum drink. When the customer said he felt better, except that he now felt dead, the Zombie name was born.
Source:The Museum Of The American Cocktail Pocket Handbook.