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from our collection
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.
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
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
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.
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
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.
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
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.
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
