Usage Guide for Savoy Stomp

I have discontinued posting to this blog.

If you are interested in life after cocktails, check out the Underhill Lounge.

If you’re looking for stuff here, I will give you some good starting points.

First, and foremost, the blog was started to document my quest to make every cocktail in the Post-Prohibition classic, The Savoy Cocktail Book. The posts start with “The Abbey” and continue until “The Absinthe Frappe“. Another way to access them is through the “Savoy Cocktail Book Index“. Along those lines, one of the most common questions is how to interpret the cocktail recipes in the Savoy Cocktail Book, this post, “Savoy Cocktail Volume“, covers my thoughts on that matter. I’ve also started on a Savoy Cocktail Book ingredient glossary, which is cross referenced to the cocktails containing those ingredients: Savoy Cocktail Ingredients

The whole Savoy Project culminated with a trip to London organized by Plymouth to celebrate Craddock’s Birthday in 2013. “Once in a Lifetime“, about sums it up.

My adventures in bartending are categorized under “Crazylandia” and begin with the post, “Homework“.

Aside from that, probably the most popular topic has been my coverage of The Great Kina Lillet Controversy, which started with “The Quest for Kina Lillet” and culminated 4 years later with “Kina Lillet, 2012“.

The ingredient “Hercules“, also generated a fair bit of interest, this post covers most of the details, “Hercules Redux,” and the most recent recipe is here, “Savoy Sunday, Dec 2012“.

Over the years, there have been a lot of “Food” posts, along with the cocktails. Probably the thing I make the most often is still my version of New Orleans Take Out‘s Jambalaya, here posted for a “Bachelor Dinner“.

Most recently, I experimented with soft drinks, delving into the history and ingredients of Root Beer. My favorites are still the Bitter Beers I made, like this one, “Bitter Beer v1.3b

Finally, I experimented with yeast fermented Ginger Beer, which I really enjoyed. My favorite was this vinegar acidulated version, which I called “Switchel-ish“.

What’s Up, Winter 2011

I guess you might have noticed that the Savoy Stomp has been slightly stalled of late.

The long and short of it is I have been a bit too busy to find much time for leisurely making, photographing, and writing about drinks.

Full time job, Bartending shifts at Heaven’s Dog, Holidays, Travel. They’ve all contributed to a slight stagnation of content creation for the blog.

And to be honest, I don’t imagine there will be much else happening until 2012.

On the plus side, there really are very few Savoy drinks left to make. A couple more Fixes, Juleps, Smashes, Punches, and Cups and we’re DONE. Kaputt. Outta here.

What happens after that, with the Savoy Project and the blog, I really don’t know.

We’ll just have to see what develops.

As far as Savoy Cocktails go, you can always get your real world Savoy fix at Alembic Bar the last Sunday of the Month, when we hold Savoy Cocktail book Night.

Though, do note, as the last Sunday falls on December 25 this month, we’ll be holding it a week early, on Sunday, December 18.

And if Savoy Cocktails aren’t your thing, you can find me at Heaven’s Dog on Mondays, Thursdays, and Fridays, when I can make cocktails with ingredients which weren’t included in the Savoy Cocktail Book.

Hope to see you around!