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The Savoy Cocktail Book
『サヴォイ・カクテルブック』
The bartender's bible. Harry Craddock's record of the American Bar at the Savoy — roughly 750 recipes — fixed the interwar canon in print and is still the reference against which classics are checked.
- Author
- Harry Craddock
- Published
- 1930
- Edition
- 1930 Constable edition
- Publisher
- Constable & Co., London
- Published in
- United Kingdom
- Written in
- English
Read the original
- Host
- EUVS Vintage Cocktail Books
- Format
- Online flipbook with OCR display
- Access
- Read free online
Readable is not reusable — download, redistribution and OCR reproduction rights are separate, and set by each host.
Public viewer access does not imply permission to harvest, download or reproduce.
Background
Published by Constable in 1930 — after American Prohibition had driven the trade's talents toward London — it was decorated by Gilbert Rumbold and sold with the theatre of the bar it described.
Craddock is said to have claimed he shook the last cocktail before leaving New York in 1920. The American Bar made him London's most famous bartender, and this book its document. A revised edition followed in 1933; the EUVS viewer streams the 1930 printing.
Recorded recipe versions
- ⅓ gin
- ⅓ apricot brandy
- ⅓ calvados
Shake, strain.
- ¼ Scotch
- ¼ Cherry Heering
- ¼ sweet vermouth
- ¼ orange juice
Shake, strain.
- ½ Scotch whisky
- ½ sweet vermouth
- 3 dashes Bénédictine
Stir, strain. Lemon twist.
- ⅓ honey syrup
- ⅓ grapefruit juice
- ⅓ bourbon
Shake, strain.
- ½ dry gin
- ¼ maraschino
- ¼ lemon juice
- 2 dashes orange bitters
Shake, strain.
- ⅔ cognac
- ⅓ green chartreuse
- Lemon juice
- Dash of bitters
Shake, strain.
- ⅔ brandy
- ⅔ apple brandy
- ⅓ sweet vermouth
Stir, strain.
- ¼ gin
- ¼ Cointreau
- ¼ Lillet
- ¼ lemon juice
- Dash of absinthe
Shake, strain. 'To be taken before 11 a.m.'
- ⅔ dry gin
- ⅓ lemon juice
- Spoon of powdered sugar
- Champagne to fill
Shake first three, top with champagne.
- ½ dry gin
- ½ lime cordial
- Ice
'Stir, and serve in the same glass' — 50/50, cordial-heavy.
- ½ dry gin
- ½ Italian vermouth
- 2 dashes Fernet Branca
Stir, strain. Orange squeeze on top.
- ¾ rye or Canadian whisky
- ¼ Italian vermouth
- 2 dashes Angostura
- Dash of syrup
Stir, strain.
- ½ dry gin
- ¼ French vermouth
- ¼ Italian vermouth
- Dash of orange bitters
Stir with ice, strain. Lemon peel or olive.
- ⅓ gin
- ⅓ apricot brandy
- ⅓ orange juice
- Dash of lemon
Shake, strain.
- 2/3 gin
- 1/3 orange curaçao
- Lime juice
- Dashes of both bitters
Shake, strain.
- ½ Scotch whisky
- ¼ Italian vermouth
- Dash Angostura
- Dash orange bitters
Stir, strain.
- ⅔ gin
- ⅓ dry vermouth
- ⅓ sweet vermouth
- Orange juice
- Curaçao
- Orange bitters
Shake, strain.
- ½ brandy
- ¼ Cointreau
- ¼ lemon juice
Shake, strain into a sugared-rim glass.
- ⅓ gin
- ⅓ Cointreau
- ⅓ lemon juice
Shake, strain.
