150 Ultimate Cocktail Recipes

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9 random recipes from our collection

Adonis Cocktail

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.

Appetiser Cocktail

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.

Artillery Cocktail

AKA Classic Martini

Artillery Cocktail
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

B.V.D. Cocktail

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.

Bentley Cocktail

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.

Brandy and Honey

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

Chicago Cocktail

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.

East India Cocktail

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

The Cowboy Cocktail

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.


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