Savoy Hotel Cocktail

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Savoy Hotel Cocktail
1/3 Crème de Cacao. (1/2 oz Mozart Black Chocolate Liqueur)
1/3 Benedictine. (1/2 oz Benedictine)
1/3 Brandy. (1/2 oz Chateau Pellehaut Reserve Armagnac)
Use liqueur glass and pour ingredients carefully so that they do not mix.

My goodness, it has been a while since I have had to make a layered cocktail!

This one was a symphony in brown and not all that unpleasant, as these sorts of things go.

In fact, I could see it complementing a cup of coffee quite nicely.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

One thought on “Savoy Hotel Cocktail

  1. Pingback: Cocktail Basics “class” and The Algonquin | Josh Lindley

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