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from our collection
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
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
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.
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
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
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
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
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
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
