London Cocktail

London Cocktail

London Cocktail

2 Dashes Orange Bitters. (1 dash Fee’s, 1 dash Regan’s Orange Bitters)
2 Dashes Syrup. (1/3 tsp. Depaz Cane Syrup)
2 Dashes Absinthe. (1/3 tsp. Absinthe Verte de Fougerolles)
1/3 Dry Gin. (3/4… Oh ok, really, it was 1 ounce Junipero Gin)

Shake (stir, please) well and strain into cocktail glass.

I did look in a couple other vintage recipe books for this one, and every one gives the amount of Gin as the same 1/3. To be fair, 3/4 oz isn’t an unusual amount of spirits for a Savoy Cocktail. It’s just that 3/4 oz of spirits is usually is accompanied by vermouth or some other mixer. I mean this really is just about the Savoy Fourth Degree without the vermouths.

I got out my tiniest glass and did my best to respect the recipe.

Tasty, anyway. Cold Absinthey, orangey, slightly sweetened gin. Thank you, I think I’ll have another!

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.

King Cole Cocktail

King Cole Garnish

King Cole Cocktail

1 Glass Rye or Canadian Club Whisky. (2 oz Bonded Rittenhouse Rye Whiskey)
2 Dashes Syrup. (1/2 teaspoon Depaz Cane Syrup)
1 Dash Fernet Branca.
1 Lump of Ice.

Stir well and decorate with slices of orange and pineapple.

Oh happy day, I get to make an Old-Fashioned!

And not only that, but one with fruit and Fernet. Oh how very California! Or is that how very New York?

I took the opportunity to, “decorate with berries, in season,” as Harry Johnson or Jerry Thomas would say.

King Cole Cocktail

Mmmm… Booze soaked fruit! I dare you to call that “garbage”.

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.

Absinthe Cocktail

Absinthe Cocktails.

Absinthe Cocktails.


Absinthe Cocktail

1/2 Absinthe (1 1/2 oz Absinthe Verte de Fougerolles)
1/2 Water (1 1/2 oz Water)
1 dash Syrup (Rich Simple Syrup)
1 dash Angostura Bitters

Absinthe (Special) Cocktail

2/3 Absinthe (1 oz Absinthe Verte de Fougerolles)
1/6 Gin (1/4 oz Beefeater Gin)
1/6 Syrup of Anisette or Gomme Syrup (barspoon Rich Simple Syrup)
1 dash Orange Bitters
1 dash Angostura Bitters

Instructions for both are, “Shake Well and Strain into a Cocktail Glass”.

The Special is on the left.

I put off buying actual Absinthe for the longest time. But, once I tried making these cocktails with Pastis or Herbsaint, I realized it just wasn’t going to cut it. Fortunately, at the time I received a bonus at work for my, “exceptional commitment to customer service,” so I didn’t feel completely ridiculous spending the money on getting it shipped from England. Highly recommend Liqueurs de France if you are in the market for Absinthe. Great customer service and fast shipping.

For whatever reason, I preferred the plain Absinthe Cocktail. The Absinthe (Special) was a little rich for me.

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.