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Recipes

Cocktail Recipes

  • Brazilian Sangria

    Brazilian Sangria Prepare a mix of fresh seasonal fruit such as strawberry, lime, orange, kiwi and passionfruit. ¼ oz Lucid Absinthe 1 ¼ oz cachaca ½ oz Spanish brandy ½ oz orange liquor 1 oz red wine Mixed fruits In a cocktail shaker, thoroughly muddle the fruit with Lucid, cachaca, brandy, and orange liquor. Pour […]

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  • Imperial Topaz No. 2

    Imperial Topaz No. 2 2 oz light rhum agricole 2 oz fresh pineapple juice 1/4 oz absinthe 2 or 3 dashes of Peychaud’s Bitters 1 dash of orange flower water simple syrup, to taste (or not)   Shake and strain into frosted cocktail glass.   Gwydion Stone, 2008 

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  • Harry’s Cocktail

    Harry’s Cocktail 1/3 Gancia Italian Vermouth 2/3 gin 1 dash absinthe 2 sprigs of fresh mint   Shake with ice. Strain into cocktail glass. Garnish with a stuffed olive. Savoy Cocktail Book, 1930

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  • Sazerac

    Sazerac Cocktail in the Wormwood Society Cocktail Menu.

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  • Vivary

    The VIVARY cocktail, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.

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  • Swan

    The SWAN cocktail, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.

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  • Sazerac (Waldorf-Astoria)

    The SAZERAC cocktail, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.

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  • Obituary Cocktail

    Obituary Cocktail 2 oz gin 1/4 oz dry vermouth 1/4 oz absinthe Stir with ice. Strain into a cocktail glass.

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  • Nick’s Own Cocktail

    Nick’s Own Cocktail 1 dash Angostura Bitters 1 dash absinthe 1/2 Italian vermouth 1/2 brandy   Shake with ice. Strain into cocktail glass. Add cherry and twist a lemon peel on top.   Savoy Cocktail Book, 1930

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  • Monkey Gland Cocktail

    Monkey Gland Cocktail   3 dashes absinthe 3 dashes grenadine 1/3 orange juice 2/3 dry gin   Shake with ice. Strain into cocktail glass.   Savoy Cocktail Book, 1930

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  • Maiden’s Blush Cocktail (No. 2)

    Maiden’s Blush Cocktail (No. 2)   1/3 absinthe 2/3 dry gin 1 teaspoonful grenadine   Shake with ice. Strain into cocktail glass.   Savoy Cocktail Book, 1930

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  • Ladies’ Cocktail

    Ladies’ Cocktail 2 dashes absinthe 2 dashes anisette 2 dashes Angostura Bitters 1 glass of Canadian Club Whisky   Stir with ice. Strain into a cocktail glass. Garnish with pineapple. Savoy Cocktail Book, 1930

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  • Kup’s Indispensable Cocktail

    Kup’s Indispensable Cocktail 1 dash absinthe 1/8 Italian vermouth 1/4 French vermouth 5/8 dry gin Shake with ice. Strain into cocktailglass. Squeeze orange peel on top. Savoy Cocktail Book, 1930

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  • Dunhill’s Special Cocktail

    Dunhill’s Special Cocktail In a shaker filled with cracked ice: 1 spoonful of Curaçao 1 oz gin 1 oz sherry 1 oz dry vermouth   Stir thoroughly with a spoon, shake, strain, and serve. Add 1 olive and 2 dashes of Absinthe to each glass. Savoy Cocktail Book, 1930 

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  • Cocktail à  la Louisiane

    Cocktail à  la Louisiane Combine in a mixing glass: 3/4 oz rye whiskey 3/4 oz sweet vermouth 3/4 oz Bénédictine 3 to 4 dashes Peychaud’s Bitters 3 to 4 dashes absinthe Fill glass with cracked ice and stir for 20-30 seconds. Strain into a chilled cocktail glass; garnish with a cherry. Famous New Orleans Drinks […]

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  • Chrysanthemum Cocktail

    Chrysanthemum Cocktail   3 dashes absinthe 1/3 Bénédictine 2/3 French vermouth Shake with ice.  Strain into cocktail glass. Squeeze orange peel on top. Well-known and very popular in the American Bar of the S.S. “Europa.” Savoy Cocktail Book, 1930

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  • Absinthe Frappé

    Absinthe Frappé 2/3 Absinthe 1/6 Syrup of Anisette Double quantity of water Shake up long enough until the outside of the shaker is thoroughly covered with ice. Strain into a small tumbler. Savoy Cocktail Book, 1930

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  • Absinthe Phosphate

    Absinthe Phosphate 2 dashes acid phosphate 1 1/2 oz absinthe 1 oz sweet vermouth, to taste Build in a shaved ice-filled glass. The Gentleman’s Companion, 1946

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  • Sazerac

    Sazerac Coat the interior of a chilled sazerac glass with: 1 bar spoon absinthe or Pernod Combine in a cocktail shaker: 2 oz rye whiskey 1 bar spoon Peychaud Bitters Shake with large lumps of ice. Strain into prepared sazerac glass. Garnish with a lemon twist. The Gentleman’s Companion, 1946

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  • Reuben

    Reuben Add to an iced Collins glass: 2 oz bourbon 2 oz sweet vermouth 1/2 oz absinthe 2 dashes orange bitters 1 tsp grenadine Top with tonic water. Gwydion Stone, 2007

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  • Odalisque

    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 

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  • White Lotus

    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 

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  • Cinnabar

    Cinnabar 1 oz ginger liqueur 2 oz sweet vermouth 1/4 oz fresh lime juice 2 or 3 dashes absinthe 1 or 2 dashes Peychaud’s Bitters Shake and strain into an iced filled Collins glass, top with tonic. Gwydion Stone, 2008 

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  • The Governor’s

    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. Gwydion Stone, 2008

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  • Remember the Maine

    Remember the Maine 1 1/2 oz rye whisky 3/4 oz sweet vermouth 2 bar spoons cherry brandy liqueur 1 bar spoons absinthe or Pernod Stir with ice. Strain into a Champagne saucer. Garnish with a lime or lemon twist. The Gentleman’s Companion, 1946

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  • The Sahara Glowing Heart

    The Sahara Glowing Heart 1 oz dry gin 1 oz absinthe or Pernod 1 oz apricot eau de vie 1/2 oz grenadine Shake with ice. Strain into a Champagne saucer. The Gentleman’s Companion, 1946

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  • Pan American Clipper

    Pan American Clipper 1 1/2 oz Calvados or applejack 1 dash absinthe 1 oz lime juice 2 bar spoons grenadine Shake with lumps of cracked ice. Strain into a cocktail glass. The Gentleman’s Companion, 1946

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  • Parisian “Good-Morning”

    Parisian “Good-Morning” 1 1/2 oz absinthe 1 bar spoons dry vermouth 2 bar spoons gomme syrup or sugar 1 bar spoons yellow Chartreuse Juice of 1 lime or 1/2 lemon, strained 2 bar spoons anisette Frappe with lumps of cracked ice. Strain into rocks glass. Add ice and top with club soda. Stir. The Gentleman’s […]

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  • Pink Lady No. I

    Pink Lady No. I 1 1/2 oz old tom gin Juice of 1/2 lemon or 1 lime 1 bar spoons orange bitters 1/2 oz egg white, beaten 1 1/2 oz sloe gin 1 bar spoons absinthe 3/4 oz dry vermouth 2 bar spoons grenadine Shake with lumps of cracked ice. Serve into a goblet. The […]

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  • Left Bank Spine Stiffener

    Left Bank Spine Stiffener 3 oz sweet vermouth 1 1/2 oz absinthe or Pernod Shake with crushed ice. Pour into a straight whiskey glass. Add 1/2 oz lump of cracked ice. Top with 1/4 oz of seltzer. The Gentleman’s Companion, 1946

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  • Morning Glory No. II

    Morning Glory No. II 1 1/2 oz rye whiskey or bourbon whiskey 2 bar spoons gomme syrup 2 bar spoons Curaçao 1 1/2 oz cognac 1 bar spoons orange bitters or Angostura bitters 2 bar spoons absinthe or Pernod Stir with ice. Strain into a rocks glass. Top with 1/4 oz club soda. Garnish with […]

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  • Little Egypt

    Little Egypt 1 1/8 oz shaved ice 2 dashes Boker’s bitters 2 dashes absinthe 2 dashes vermouth 4 oz sherry 4 oz Scotch whisky Stir with a spoon. Strain into wine glass. Serve. New & Improved Illustrated Bartender’s Manual, 1888

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  • Morning Daisy

    Morning Daisy 1 1/8 oz shaved ice 1 bar spoons lemon juice 1 bar spoons sugar 1 bar spoons absinthe 1 egg white 4 oz Scotch whisky Shake in a cocktail shaker. Strain into cocktail glass. Serve. New & Improved Illustrated Bartender’s Manual, 1888

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  • Saratoga Brace Up

    Saratoga Brace Up 1/2 oz sugar 2 dashes Boker’s bitters 2 dashes lemon juice 1 dash lime juice 2 dashes absinthe 1 raw egg 1 1/8 oz brandy 3/4 oz shaved ice Shake in a cocktail shaker. Strain into pint glass. Fill with club soda, Vichy water or Apollinaris water. Serve. New & Improved Illustrated […]

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  • An Absinthe Cocktail

    An Absinthe Cocktail 2 1/4 oz absinthe 1 dash anisette 3/4 oz water 1 bar spoons sugar or gomme syrup, to taste 1 dash orange bitters 1 dash Angostura Bitters 2 bar spoons egg white Blend with crushed ice. Strain into a cocktail glass. Garnish with a lime or lemon twist. The Gentleman’s Companion, 1946

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  • An Absinthe Frappe

    An Absinthe Frappe (Serves 2) 4 oz absinthe 2 bar spoons Anis del Mono or anisette Shake with crushed ice. Pour into chilled Champagne saucer. Serve with a straw. The Gentleman’s Companion, 1946

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  • The Astor Hotel Special

    The Astor Hotel Special 1 1/2 oz cognac 2 bar spoons maraschino liqueur 1/3 oz egg whites 3/4 oz absinthe 1 bar spoons lemon juice Shake with lumps of cracked ice. Strain into a goblet. Top with chilled soda water. The Gentleman’s Companion, 1946

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  • Balaklava Special No. II

    Balaklava Special No. II 1 1/2 oz kümmel 3/4 oz absinthe 3/4 oz cognac 3/4 oz kirsch 1 bar spoons orgeat 2 bar spoons cream Shake with ice. Serve into a cocktail glass. The Gentleman’s Companion, 1946

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  • Firpo’s Balloon Cocktail

    Firpo’s Balloon Cocktail 1 1/2 oz rye whisky 1 1/2 oz sweet vermouth 1 1/2 oz absinthe or Pernod 2 dashes orange bitters or Angostura Bitters 1/4 oz egg whites Shake with ice. Serve into a Champagne saucer. The Gentleman’s Companion, 1946

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  • Gaby des Lys Cocktail

    Gaby des Lys Cocktail 1 1/2 oz dry gin 1/2 oz orgeat 2 bar spoons absinthe Frappe with ice. Pour into a cocktail glass. The Gentleman’s Companion, 1946

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  • Le Rat Blanc

    Le Rat Blanc 1 1/2 oz absinthe 1/2 oz Anis del Mono or anisette Shake with crushed ice. Strain into a cocktail glass. The Gentleman’s Companion, 1946

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  • Absinthe Cocktail (1888)

    Absinthe Cocktail (1888) Fill with ice. Add: 1 bar spoons gomme syrup* 1 dash Boker’s bitters 1 dash anisette 1 oz water or seltzer 3 oz absinthe Shake. Strain into cocktail glass. Garnish with a lemon twist. Serve. * Syrop Gomme, or simple syrup.  New & Improved Illustrated Bartender’s Manual, 1888

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  • Imperial Cocktail

    Imperial Cocktail 1 1/8 oz shaved ice 1 dash orange bitters 1 dash absinthe 2 oz dry vermouth 2 oz maraschino liqueur Stir with a spoon. Strain into cocktail glass. Garnish with a Maraschino cherry. Garnish with a lemon twist. Serve. New & Improved Illustrated Bartender’s Manual, 1888

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  • L’Amour en Fuite

    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 Boudreau, 2007

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  • Zazarac Cocktail

    Zazarac Cocktail 1/6 Bacardi Rum 1/6 anisette 1/6 gomme syrup 1/3 Canadian Club Whisky 1 dash Angostura Bitters 1 dash orange bitters 3 dashes absinthe  Shake with ice. Strain into cocktail glass. Twist lemon peel on top. Savoy Cocktail Book, 1930

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  • Yolanda Cocktail

    Yolanda Cocktail 1 dash grenadine 1 dash absinthe 1/4 dry gin 1/2 Italian vermouth 1/4 brandy Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

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  • Whizz-Bang Cocktail

    Whizz-Bang Cocktail 2 dashes absinthe 2 dashes grenadine 2 dashes orange bitters 1/3 French vermouth 2/3 Scotch whisky Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

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  • Yellow Daisy Cocktail

    Yellow Daisy Cocktail (Serves 6) 2 glasses gin 2 glasses French vermouth 1 glass Grand Marnier 1 dash of absinthe Shake with ice. Strain into 6 cocktail glasses. Not only the favourite drink, but also the one made famous, if not invented, by Richard William (“Deadwood Dick”) Clark, recently deceased.*   Onetime Custer scout, Pony […]

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  • Yokohama Cocktail

    Yokohama Cocktail 1 dash absinthe 1/6 grenadine 1/6 vodka 1/3 orange juice 1/3 dry gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

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  • Yellow Parrot Cocktail

    Yellow Parrot Cocktail 1/3 absinthe 1/3 yellow Chartreuse 1/3 apricot brandy Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

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  • White Lily Cocktail

    White Lily Cocktail 1/3 Cointreau 1/3 Bacardi Rum 1/3 gin 1 dash absinthe Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

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  • Whip Cocktail

    Whip Cocktail 1 dash absinthe 3 dashes Curaçao 1/4 French vermouth 1/4 Italian vermouth 1/4 brandy Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

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  • Waldorf

    The WALDORF cocktail, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.

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  • Which Way Cocktail

    Which Way Cocktail 1/3 absinthe 1/3 anisette 1/3 brandy Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

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  • Weeseur Special Cocktail

    Weeseur Special Cocktail 4 dashes absinthe 1/4 French vermouth 1/4 Italian vermouth 1/4 orange Curaçao 1/4 dry gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

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  • Victory Cocktail

    Victory Cocktail 1/2 grenadine 1/2 absinthe Shake with ice. Strain into medium size glass, and fill with soda water. Savoy Cocktail Book, 1930

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  • Ulanda Cocktail

    Ulanda Cocktail 1 dash absinthe 1/3 Cointreau 2/3 dry gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

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  • Tuxedo Cocktail (No. 2)

    Tuxedo Cocktail (No. 2) 1 dash maraschino liqueur 1 dash absinthe 2 dashes orange bitters 1/2 dry gin 1/2 French vermouth Shake with ice. Strain into cocktail glass. Add 1 maraschino cherry. Twist 1 lemon peel on top. Savoy Cocktail Book, 1930

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  • Tuxedo Cocktail (No. 1)

    Tuxedo Cocktail (No. 1) 1 lemon twist 2 dashes absinthe 1/2 French vermouth 1/2 dry gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

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  • Turf Cocktail

    Turf Cocktail 2 dashes orange bitters 2 dashes maraschino liqueur 2 dashes absinthe 1/2 French vermouth 1/2 Plymouth Gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

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  • Trilby Cocktail (No. 2)

    Trilby Cocktail (No. 2) 2 dashes absinthe 2 dashes orange bitters 1/3 parfait amour liqueur 1/3 Scotch whisky 1/3 Italian vermouth Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

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  • Third Rail Cocktail (No. 2)

    Third Rail Cocktail (No. 2) 1 dash absinthe 1/3 Bacardi Rum 1/3 Calvados or apple brandy 1/3 brandy Shake well and strain into cocktail glass. Ed. Note: Simply splendid. Better than 11,000 volts.  Savoy Cocktail Book, 1930

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  • Third Degree Cocktail (Savoy)

    Third Degree Cocktail (Savoy) 2/3 Burrough’s Plymouth Gin 1/3 French vermouth 4 dashes of absinthe Shake with ice. Strain into old-fashioned whisky rock glass. Savoy Cocktail Book, 1930

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  • Earthquake Cocktail

    Earthquake Cocktail 1/3 gin 1/3 whisky 1/3 absinthe Shake with ice. Strain into cocktail glass. Ed. Note: So called because if there should happen to be an earthquake when you are drinking it, it won’t matter. This is a cocktail whose potency is not to be taken too lightly or for that matter, too frequently!  […]

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  • Temptation Cocktail

    Temptation Cocktail 1 orange twist 1 lemon twist 2 dashes Dubonnet 2 dashes absinthe 2 dashes Curaçao 1 glass Canadian Club Whisky Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

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  • T.N.T. Cocktail

    T.N.T. Cocktail 1/2 Canadian Club Whisky 1/2 absinthe Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

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  • Suisse Cocktail

    Suisse Cocktail 1 egg white 4 dashes anisette 1 glass absinthe Shake with ice. Strain into medium size glass. Savoy Cocktail Book, 1930

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  • Special Rough Cocktail

    Special Rough Cocktail 1 dash absinthe 1/2 applejack or moonshine 1/2 brandy Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

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  • Special (Rough) Cocktail

    Special (Rough) Cocktail 1 dash absinthe 1/2 applejack 1/2 brandy Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

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  • Some Moth Cocktail

    Some Moth Cocktail 1 dash absinthe 1/3 French vermouth 2/3 Plymouth Gin Shake with ice. Strain into cocktail glass. Add 1 pearl onion. Savoy Cocktail Book, 1930

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  • Self Starter Cocktail

    Self Starter Cocktail 1/8 apricot brandy 3/8 Kina Lillet 1/2 dry gin 2 dashes absinthe Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

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  • Savoy Hotel Special Cocktail* (No. 1)

    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 to England, as his wards, eighty-three of the most wealthy and beautiful girls in France. He then […]

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  • Saucy Sue Cocktail

    Saucy Sue Cocktail 1 dash apricot brandy 1 dash absinthe 1/2 Calvados 1/2 brandy   Stir with ice. Twist orange peel on top. Savoy Cocktail Book, 1930

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  • Salomé

    SALOM�, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.

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  • Russian

    RUSSIAN , as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.

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  • Robert Burns

    ROBERT BURNS, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.

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  • Rees

    REES, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.

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  • Ray Long Cocktail

    Ray Long Cocktail 1 dash Angostura Bitters 4 dashes absinthe 1/3 glass Italian vermouth 2/3 glass brandy Shake with ice. Strain into cocktail glass. From The Savoy Cocktail Book, 1930

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  • Rattlesnake Cocktail

    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 will either cure Rattlesnake bite, or kill Rattlesnakes, or make you seethem.   Savoy Cocktail Book, 1930

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  • Queen Elizabeth Cocktail

    Queen Elizabeth Cocktail 1 dash absinthe 1/4 lemon juice 1/4 Cointreau 1/2 dry gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

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  • Presto Cocktail

    Presto Cocktail 1 dash absinthe 1/6 orange juice 1/6 Italian vermouth 2/3 brandy Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

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  • Plain Vermouth Cocktail

    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. Savoy Cocktail Book, 1930

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  • Plain Sherry Cocktail

    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

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  • Pick-Me-Up

    PICK-ME-UP, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.

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  • Piccadilly Cocktail

    Piccadilly Cocktail in the Wormwood Society Cocktail menu.

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  • Phoebe Snow Cocktail

    Phoebe Snow Cocktail 1 dash absinthe 1/2 brandy 1/2 Dubonnet Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

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  • Peggy Cocktail

    Peggy Cocktail 1 dash absinthe 1 dash Dubonnet 1/3 French vermouth 2/3 dry gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

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  • Peacock

    PEACOCK, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.

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  • Pauline Cocktail

    Pauline Cocktail (Serves 6) 3 glasses rum 3 glasses sweetened lemon juice 1 dash absinthe 1 dash nutmeg  Shake with ice. Strain into 6 cocktail glasses. Savoy Cocktail Book, 1930

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  • Pansy Cocktail

    Pansy Cocktail 2 dashes Angostura Bitters 6 dashes grenadine 1 glass absinthe Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

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  • Opal

    OPAL, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.

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  • Olivette Cocktail

    Olivette Cocktail 2 dashes syrup 2 dashes orange bitters 3 dashes absinthe 2/3 glass Plymouth Gin Shake with ice. Strain into cocktail glass. Garnish with olive and twist lemon peel on top. Savoy Cocktail Book, 1930

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  • Nineteen Cocktail

    Nineteen Cocktail 1 dash absinthe 1/6 dry gin 1/6 kirsch 2/3 French vermouth 4 dashes syrup Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

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  • Nineteen-Twenty Cocktail

    Nineteen-Twenty Cocktail 1 teaspoonful groseille syrup* 1/6 Pernod Kirsch 1/6 Crystal Gin 2/3 French vermouth 1 dash absinthe Shake with ice. Strain into cocktail glass. *A red currant syrup, similar to the pomegranate syrup, grenadine. Savoy Cocktail Book, 1930

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  • Nineteen-Twenty Pick-Me-Up Cocktail

    Nineteen-Twenty Pick-Me-Up Cocktail 2/3 Pernod Absinthe 1/3 gin 1 dash Angostura Bitters 1 dash orange bitters 1 dash gomme syrup Shake well, strain into medium size wine-glass, and fill balance with soda water. Savoy Cocktail Book, 1930

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  • Nine-Pick Cocktail

    Nine-Pick Cocktail 2/3 absinthe 1/3 gin 1 dash Angostura Bitters 1 dash orange bitters 1 dash syrup Shake well and strain into cocktail glass. Savoy Cocktail Book, 1930

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  • Morning Glory Fizz

    Morning Glory Fizz Juice of 1/2 lemon or 1 lime 1/2 tablespoonful powdered sugar 1 egg white 2 dashes absinthe 1 glass Scotch whisky Shake well, strain into long tumbler and fill with soda water. Savoy Cocktail Book, 1930

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  • Morning Glory Cocktail

    Morning Glory Cocktail 3 dashes gomme syrup 2 dashes Curaçao 2 dashes bitters 1 dash absinthe 1 glass brandy 1 glass whisky 1 lemon peel, twisted  2 lumps of cracked ice  Stir thoroughly and remove ice. Fill the glass with seltzer water or plain soda. With a spoon, stir in 1 bar spoon sugar. Savoy […]

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  • Morning Cocktail

    Morning Cocktail 2 dashes Curaçao 2 dashes maraschino liqueur 2 dashes orange bitters 2 dashes absinthe 1/2 brandy 1/2 French vermouth Shake with ice. Strain into cocktail glass. Garnish with a maraschino cherry and twist a lemon peel on top. Savoy Cocktail Book, 1930

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  • Moonshine Cocktail

    Moonshine Cocktail (Serves 6) 3 glasses gin 2 glasses French vermouth 1 glass maraschino liqueur 1 drop absinthe Shake with ice. Strain into 6 cocktail glasses.  Savoy Cocktail Book, 1930

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