3 December, 2008 (08:00) | Savoy Cocktail Book | No comments
Harry’s Pick-Me-Up Cocktail
1 Teaspoonful Grenadine. (1 barspoon Fee’s American Beauty Grenadine)
1 Glass Brandy. (2 oz Cerbois VSOP Armangac)
The Juice of 1/2 Lemon. (About 3/4 oz Lemon Juice)
Shake well and strain into medium sized wine glass, and fill balance with Champagne (Louis Bouillot Cremant de Bourgogne Brut). (Lemon Peel.)
There are a few “Pick-Me-Up” cocktail in the [...]
1 December, 2008 (08:00) | Savoy Cocktail Book | No comments
Harrovian Cocktail
1 Dash Angostura Bitters.
1 Teaspoonful Orange Juice. (1 teaspoon clementine juice)
1 Dash Lemon Juice. (1/3 teaspoon Lemon Juice)
1 Glass Dry Gin. (2 oz Plymouth Gin)
Shake well and strain into cocktail glass. (Orange Peel.)
“Harrovian” appears to be a term which refers to those who attend Harrow School and also the alumni of that organization. [...]
22 November, 2008 (08:00) | Savoy Cocktail Book | No comments
Green Dragon Cocktail
1/8 Lemon Juice. (1/4 oz Lemon Juice)
1/8 Kummel. (1/4 oz Gilka Kummel)
1/4 Green Mint. (1/2 oz Brizard Creme de Menthe)
1/2 Dry Gin. (1 oz Beefeater’s Gin)
4 Dashes Peach Bitters. (Fee’s Peach Bitters)
Shake (stir, shake, what’s it matter?) well and strain into cocktail glass.
I still haven’t taken the plunge and purchased “Green Mint,” so [...]
18 November, 2008 (08:00) | Savoy Cocktail Book | No comments
Grapefruit Cocktail
(6 People)
The Juice of 1 1/2 Lemons. (Juice 1/2 lemon, almost an ounce)
2 Small Spoonsful Grapefruit Jelly. (1 barspoon Duerr’s Grapefruit Marmalade)
4 Glasses Gin. (2 oz Tanqueray)
(Stir Jelly or Marmalade in lemon juice and booze to combine.) Add Ice and shake. (Squeeze Grapefruit peel on top.) One may in this Cocktail replace the grapefruit [...]
17 November, 2008 (08:00) | Savoy Cocktail Book | No comments
The Grape Vine Cocktail
1/4 Grape Juice. (1/2 oz Twin Hill Ranch Grape Juice)
1/4 Lemon Juice. (1/2 oz Fresh Lemon Juice)
1/2 Gin. (1 oz Tanqueray Gin)
1 Dash Grenadine. (1/3 tsp. Fee’s American Beauty Grenadine)
Shake well and strain into cocktail glass.
Wow, what a shock going from the Grand Slam to the Grape Vine! This is quite a [...]
15 November, 2008 (08:00) | Savoy Cocktail Book | 1 comment
New toy:
I was reading somewhere that athletes and folks who drink vitamin supplements have something they call “blender balls” they put in their drinks so they can keep the particles in suspension as they are exercising. Someone mentioned using them in a cocktail shaker. A visit to a local vitamin and supplement emporium yielded results.
Grand [...]
9 November, 2008 (08:00) | Savoy Cocktail Book | No comments
Gloom Chaser Cocktail
1/4 Lemon Juice. (1/2 oz Lemon Juice)
1/4 Grenadine. (1/2 oz Homemade Grenadine)
1/4 Grand Marnier. (1/2 oz Grand Marnier)
1/4 Curacao. (1/2 oz Senior Curacao of Curacao)
Shake well and strain into cocktail glass.
Really puzzling. Two kinds of orange liqueur and grenadine? Even more puzzling if you consider Grand Marnier to actually be a type of [...]
3 November, 2008 (08:00) | Savoy Cocktail Book | 3 comments
Gilroy Cocktail
1/6 Lemon Juice. (1/2 of 3/4 oz Lemon Juice)
1/6 French Vermouth. (1/2 of 3/4 oz Dolin Dry Vermouth)
1/3 Cherry Brandy. (3/4 oz Cherry Heering)
1/3 Dry Gin. (3/4 oz Plymouth Gin)
1 Dash Orange Bitters. (Regan’s)
Shake well and strain into cocktail glass.
I liked this one. Seems like it might be one of those fairly decent [...]
31 October, 2008 (08:00) | Savoy Cocktail Book | No comments
Gene Tunney Cocktail
1 Dash Orange Juice. (1 tsp. Blood Orange Juice)
1 Dash Lemon Juice. (1 tsp Lemon Juice)
1/3 French Vermouth. (3/4 oz Dolin Dry Vermouth)
2/3 Plymouth Gin. (1 1/2 oz Plymouth Gin)
Shake (stir?) well and strain into cocktail glass.
Well, that is a bit odd…
Gene Tunney
Gene Tunney-bright, good-looking, and an acknowledged pillar of the 1920s’ “Golden [...]
23 October, 2008 (08:00) | Savoy Cocktail Book | No comments
The French “75” Cocktail
2/3 Gin. (1 1/2 oz Aviation Gin)
1/3 Lemon Juice (3/4 oz Lemon Juice)
1 Spoonful Powdered Sugar. (1 tsp. Caster Sugar)
(Shake with ice?) Pour into tall glass containing cracked ice and fill up with Champagne (Louis Bouillot, Cremant de Bourgogne Rose ”Perle d’Aurore”).
Hits with remarkable precision.
Visually quite attractive to use a Rose Champagne [...]
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