The Governor’s
1 1/2 oz gin 1 1/2 oz Pimm’s No. 1 1/2 oz fresh squeezed lime juice 1/2 oz simple syrup 1/4 oz absinthe Shake with ice. Strain into frosted cocktail glass. Gwydi
Plain Vermouth Cocktail
(Serves 6) 5 1/2 glasses French vermouth 2 bar spoons absinthe 1 bar spoons maraschino liqueur Shake thoroughly. Strain into 6 cocktail glasses. Garnish with 1 maraschino cherry. S
Plain Sherry Cocktail
(Serves 6) 6 glasses of sherry 1 drop absinthe 1 drop maraschino liqueur Shake with ice. Strain into 6 cocktail glasses. Savoy Cocktail Book, 1930
Savoy Hotel Special Cocktail* (No. 1)
1 dash absinthe 2 dashes grenadine 1/3 French vermouth 2/3 dry gin Shake with ice. Strain into cocktail glass. Twist lemon peel on top. * Peter ninth Earl of Savoy, brought
Rattlesnake Cocktail
(Serves 6) 4 glasses rye whisky 2 egg whites 1 glass sweetened lemon juice 3 dashes absinthe Shake thoroughly. Strain into 6 cocktail glasses. Note: It w
Sazerac
1 lump of sugar 1 dash Angostura or Peychaud’s Bitters 1 glass rye or Canadian Club Whisky Stir with ice. Strain into chilled glass. Add l dash absinthe and twist lemon peel
Piccadilly Cocktail
1 dash absinthe 1 dash grenadine 1/3 French vermouth 2/3 dry gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930
L’Amour en Fuite
1 ½ oz Plymouth gin ¾ oz Lillet ¼ oz St Germain Elderflower Liqueur Absinthe rinse Stir with ice. Strain into an absinthe-rinsed cocktail glass. By Jamie Boudr
Odalisque
2 oz cognac 1 oz ginger liqueur (Domaine de Canton) 1 oz Mavrodaphne (Achaia-Clauss) 2 or 3 dashes absinthe Stir and strain into chilled cocktail glass. Gwydion Stone, 2008&
White Lotus
1 oz ginger liqueur 2 oz dry vermouth 2 or 3 dashes absinthe Stir with ice. Strain into well-chilled cocktail glass. Float white Jasmine flower. Gwydion Stone, 2008