The American Bar at the Savoy Hotel In London
Opened in 1893 The American Bar at the Savoy hotel started serving American style cocktails in London to the British upperclass. The American Bar has always been a high end bar but what really set it on the map was when Harry Craddock became it’s head bartender in the 1920s. Harry Craddock was a British born bartender who immigrated to the United States, eventually becoming a US citizen and head bartender of several high end hotel bars, but Harry found himself out of work with the start of prohibition in 1920. He then immigrated back to England and became head bartender of the Savoy Hotel’s Bar. Harry transformed The American Bar from a high end bar to one of the seminal cocktail bars of the 20th century. As the american prohibition was coming to an end the hotel realized it should record all of its most famous recipes and the innovations Harry brought to the bar and a year later they published the Savoy Cocktail Book. Printed in 1934 The Savoy Cocktail Book documents all of the bars best recipes from the 1890s to the 1930s and stands as the pillar of prohibition-era, European cocktail innovation. If Jerry Thomas’s Bartenders Guide is the best cocktail book the 1800s gave us, then The Savoy Cocktail Book is the best cocktail book of the first half of the 1900s. I don’t think I will ever be able to drink there though. A cocktail cost around $250 there and they have one that’s almost $1000, and I’m not the Amazon guy, so good thing we have their recipe book.
What Does The Bombay No.2 Taste like
The Bombay No.2 is very herbal forward with an oddly orange taste to it. There is orange liqueur but the herbal orange flavor seems to come from the combination of the sweet and dry vermouth. It’s an excellent cocktail with a wonderful fruity herbal flavor that is difficult to describe. So why not just make one and try it yourself.
The Most Important Ingredient
The most important ingredient in this cocktail is absolutely the vermouths. It will still be good with cheaper vermouths but nicer dry and sweet vermouths will take it to a whole other level. The primary flavors in the Bombay No.2 come from those two ingredients so make them good and add the best flavors you can.