Comments on: Why The Savoy Cocktail Book?

By: erik_flannestad

erik_flannestad — Thu, 25 Feb 2010 17:43:36 +0000

Well, I don't know if it quite counts as a "following"! Wow, you're right, it does appear to be unavailable at the moment, with some ridiculously overpriced examples on Amazon. I've had good luck finding relatively inexpensive reprints and editions through used book sellers on the Internet. Try ABE Books or Alibris.

By: mark balay

mark balay — Thu, 25 Feb 2010 15:58:25 +0000

I have owned a 1930 edition of this bar book and did not know, for the life of me, that it had a follwoing.
Having lived in London in 1977 as an architecture student I discoverd the Savoy Hotel and the American Bar and been hooked on the image since. When I found this book in a used book store my drink of favor was a manhattnan but I was looking to branch out. Over the years I have enjoed many of these fine cockatails, and a few loser5s too, but….. Just nosing around the internet I found out it has been reprinted but is mostly out of stock. Does nayone know where I can get a copy of the reprint? Based on my reasearch I need to put my 1930 edition to careful rest. I have been taking this book to myt favorite reatauirnats and bartenders for years and getting them to mix odd cocktails with me. All this osunds great!

By: cocktail

cocktail — Thu, 02 Jul 2009 20:53:37 +0000

Great post, I’ve had the Savoy Cocktail book for some while now and it certainly is one of the most important cocktail recipe books any cocktail enthusiast should have in their collection.

Keep up the great work!

By: San Francisco Cocktail Week: May 11-18 | Bay Area Bites

San Francisco Cocktail Week: May 11-18 | Bay Area Bites — Tue, 21 Apr 2009 17:02:55 +0000

[...] the bar at the Alembic. Approximately once a month, Alembic allows customers to thumb through the Savoy Cocktail Book and choose any cocktail from the book to try. I haven’t made it to this event in the past, but hope [...]

By: Adam

Adam — Sun, 19 Apr 2009 14:46:43 +0000

I’ve been following along for some time; keep up the great work!

By: Daisy Montana

Daisy Montana — Fri, 17 Apr 2009 11:23:06 +0000

I know what it is to be obsessed with something !
I bought the Savoy Cocktail Book after reading your blog and it’s always interesting to see how to make the recipes, how to adapt them with the ingredients of this time.
Thanks a lot !

By: erik_flannestad

erik_flannestad — Wed, 15 Apr 2009 00:00:45 +0000

dbeach, thanks!
Yes, the fifth picture is the bar in the American Bar at the Savoy Hotel in London.
They are in the process of remodeling the hotel, so I expect when it re-opens later this year, it will not look much like that.

By: dbeach

dbeach — Tue, 14 Apr 2009 06:03:01 +0000

Hi Erik. Good post. I’ve been following the egullet thread for quite some time, and I have to agree with an earlier commenter that you are doing a much bigger service to the cocktail community than you give yourself credit for. The history of the cocktails’ names, the research into lost and obscure ingredients, and so on, I suppose is (mostly) available from other sources, but certainly not in such an accessible and interesting format.

By the way, what bar is that in your fifth picture there? Is that the American Bar at the Savoy? It looks pretty fabulous, I must say.

By: erik_flannestad

erik_flannestad — Mon, 13 Apr 2009 00:33:52 +0000

Paystyle, Well, being between 1/2 and 2/3 of the way done with the project, I can say, aside from hercules and caperitif, there are few truly defunct and completely unknown ingredients. Amer Picon is at least a well known and still produced ingredient. A few of my friends have vintage samples and other blog writers have tackled the challenge of finding a substitute or making their own. At the suggestion of Jonny Raglin of Absinthe, my current favorite Amer Picon substitute is the newly launched "Zwack" (aka Unicum Next). There's also another product available out east called Amaro Ciociara, which many have rated as a favorable substitute.

By: Blushing Hostess

Blushing Hostess — Mon, 13 Apr 2009 00:18:32 +0000

What a wonderful post, thank you for being so comprehensive for us. Be well, The Hostess