Book
The Savoy Cocktail Book
The 1930 American Bar canon — over 700 recipes.
- Author
- Harry Craddock
- Published
- 1930
- In the Library
- The Savoy Cocktail Book ↗
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.
