Poets Dream – William Tarling’s 1937 Cafe Royal Recipe

How Does The Poet’s Dream Taste

The Poet’s Dream taste like a slightly more herbal dry martini. A little less boozy but more complex with small amount of benedictine and orange bitters. My suggestion is to serve this cold as possible, stir maybe a couple seconds more usual and go easy on the orange bitters. A dash too much on the bitters and that becomes the overwhelming flavor. Like the dry martini this is kinda a hard drink to make. Not because it is complex but because it is so subtle and unforgiving if you don’t get it right. This drink can be amazing if done right and the flavors are kept in check when measuring and stirring. But it can also be pungent if you get a little heavy handed on the bitters. It’s easier to start small on this and gauge the taste, adding a little more of the benedictine and bitters as you continue making more.

William Tarling’s Cafe Royal Book

Cafe Royal is absolutely massive. I can’t find exactly how many recipes are actually in this book, and I’m not going to count, but my best guess is around 1200. William Tarling did not actually create most of the recipes in the Cafe Royal, he was actually the president of the UKBG (United Kingdom Bartenders Guild) and head bartender of the Cafe Royal in London. He instead compiled some of his own bars top recipes and the recipes of other UKBG into a single source. In his introduction he say he comb through more than 4000 recipes to find the best and most original ones from around England. This book is a monster and sadly normal folks like you and me will probably never own it. sure there are limited reprints from time to time, but there were only 1000 original copies made in it’s single 1937 edition. The book was actually created and sold as a fund raising item for the UKBG healthcare benefit and Cafe Royal sport club. Healthcare didn’t become universal till 1948 in the UK. We’re still waiting here in the US.

William Tarling was known for experimenting with new ingredients and positioned the Cafe Royal Bar as being more edgy and experimental in their recipes when compared to other more traditional bars like The American Bar at the Savoy Hotel. Cafe Royal was known for being an early pioneer in Tequila, mezcal, and vodka cocktails mixed with exotic fruit juices. Tequila and Vodka cocktails don’t really start becoming more common till the 1940s with the Moscow mule and the margarita. It’s actually easy to argue that the margarita was actually invented at the Cafe Royal in the early 1930s as their picador cocktail. In the books preface William Tarling argues that there needs to be more originality and variety. Martinis and manhattans are great but just as one tires of eating the same dinner night after night, its monotonous to drink the same drinks at every party. Have some fun and try channeling your inner William and try something you wouldn’t normally drink.

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Poets Dream – William Tarling’s 1937 Cafe Royal Recipe

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: British
Servings

1

servings
Calories

115

kcal
ABV

29%

Total time

3

minutes

Learn how to make a Poet’s Dream

Ingredients

  • 1 dashes Orange Bitters

  • 2 dashes Benedictine

  • 1 oz Dry Vermouth

  • 2 oz Dry Gin

Directions

  • Add Ice To Mixing Glass. Combine all ingredients in the mixing glass.
  • Stir the ingredients for 15 – 20 seconds to properly chill and dilute the drink.
  • Strain into glass, express an lemon peel over the top,

Notes

Chrysanthemum – Classic 1934 Savoy Cocktail

How Does The Chrysanthemum Taste

From The 1934 Savoy Cocktail Book, The Chrysanthemum is wonderful example of the kind of cocktails being invented in Europe during American Prohibition. Heavier use of European liqueurs and favoring more complex herbal flavors over the more American spirit forward cocktails, the Chrysanthemum is a beautiful, herbal, bright, and both lightly sweet and dry cocktail. If you are looking for something new that will become one of your favorites, then try the Chrysanthemum. This is not an exaggeration. The taste of this cocktail absolutely blew my mind. It’s really that good.

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.

The Most Important Ingredient

The most important ingredient in the Chrysanthemum is actually the expressed orange peel garnish. There is only one Benedictine so that easy, and a good dry vermouth is important too, but the subtle flavor the orange oil adds is what makes this an amazing drink. Very rarely is the garnish what makes a drink but with the Chrysanthemum’s case its essential. If you do not have an orange for the peel then orange bitters work well too. I actually think it taste better with a dash of orange bitters instead but an expressed orange peel is traditional.

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Chrysanthemum – Classic 1934 Savoy Cocktail

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: British
Servings

1

servings
Calories

155

kcal
ABV

26%

Total time

3

minutes

Learn how to make a Chrysanthemum.

Ingredients

  • 3 dashes Absinthe

  • 1 oz Benedictine

  • 2 oz Dry Vermouth

Directions

  • Add Ice To Mixing Glass.
  • Combine all ingredients in the mixing glass.
  • Stir the ingredients for 20 – 30 seconds to properly chill and dilute the drink and strain into a glass.
  • Garnish with an expressed orange peel.

Notes

White Lily – Original 1934 Harry Craddock Cocktail Recipe

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.

How Does The White Lily Taste

The white lily is an amazing cocktail. It somehow is both clean and strong with a delicate orange and herbal flavor. If you wanted to group it then it’s more along the lines of a vesper or dry martini. The white lily does some many things right that it’s really impressive. lightly sweet, strong, delicate flavor, citrusy and herbal.

The Most Important Ingredient

The most important ingredient in the white lily is the orange liqueur. You have to use Cointreau, no other brand works, and I will tell you why. When mixing any cocktail its best to use a neutral base spirit orange liqueur, like Cointreau, and not one that uses an aged based spirit, like Grand Marnier. Grand Marnier is great stuff and wonderful to drink by itself but the color is off and aged oaked brandy flavors compete with the cocktails other flavors. It’s great for sipping, not so much for mixing drinks. The reason it specifically has to be Cointreau and not another brand of dry neutral orange liqueur is Cointreau has a ton of orange peel oils dissolved in it. What gives this cocktails its beautiful pale white color is the dissolved oils in the orange liqueur braking off the alcohol molecule they are attached to in a process called the Ouzo effect or louching. Similar to how absinth turns pale white when you add water cointreau does too, but to a much lesser degree since it has much less dissolved oils than absinthe. The amount of oil capable of being dissolved in a liqueur will be proportional to the ABV of the liqueur. Sitting in at 40% ABV, Cointreau has far more orange peel oil than an orange liqueur would at 35, 30, or 25% ABV. Obviously the oil also adds a lot of flavor but only Cointreau will give you that beautiful look and intense orange flavor. Again other orange liqueurs will still taste good but will not have the same appearance. Check out my Absinthe drip description for a more detailed explanation of the Ouzo effect.

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White Lily – Original 1934 Harry Craddock Cocktail Recipe

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: British
Servings

1

servings
Calories

238

kcal
ABV

40%

Total time

3

minutes

Learn how to make the a classic White Lily.

Ingredients

  • 5 dashes Absinthe

  • 1 oz Orange Liqueur

  • 1 oz White Rum

  • 1 oz Dry Gin

Directions

  • Add Ice To Mixing Glass. Combine all ingredients in the mixing glass.
  • Stir the ingredients for 20 – 30 seconds to properly chill and dilute the drink.
  • Strain into glass.
  • Garnish with an expressed lemon peel.

Recipe Video

Notes

Vodka Martini – A Clean Classic 1960s Martini

The Vodka Martini came about in the 1960s. Vodka is relatively old historically (it has been around since the 12th century) but didn’t become popular for mixing in cocktails until the mid 1940s. This makes for a very clean Martini. I love good ol’ Gin Martinis but these are very good too. The Vodka martini was also James Bond’s drink of choice after his first love interest Vesper Lynd from Casino Royale died. After her death he never ordered another vesper cocktail again. He replaced it with the vodka martini.

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Vodka Martini – A Clean Classic 1960s Martini

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

186

kcal
ABV

32%

Total time

3

minutes

Learn how to make the a classic Vodka Martini.

Ingredients

  • 1 oz Dry Vermouth

  • 2 oz Vodka

Directions

  • Add Ice To Mixing Glass. Combine all ingredients in the mixing glass.
  • Stir the ingredients for 20 – 30 seconds to properly chill and dilute the drink.
  • Strain into glass.

Notes

Vieux Carre | Original 1937 Walter Bergeron – New Orleans Recipe

Any cocktail with Peychaud’s Bitters is almost always from New Orleans. The name Le Vieux Carre translates to “The Old Square”, referring to the New Orleans French Quarter. The drink was invented in 1937 by Walter Bergeron who was the head bartender at the Monte Leone Hotel In New Orleans.

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Vieux Carre | Original 1937 Walter Bergeron – New Orleans Recipe

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

144

kcal
ABV

32%

Total time

3

minutes

Learn how to make the a classic Vieux Carre.

Ingredients

  • 2 dashes Angostura Bitters

  • 2 dashes Peychauds Bitters

  • 1 tsp Benedictine

  • 2/3 oz Sweet Vermouth

  • 2/3 oz Brandy

  • 2/3 oz Rye Whiskey

Directions

  • Add Ice To Mixing Glass. Combine all ingredients in the mixing glass.
  • Stir the ingredients for 20 – 30 seconds to properly chill and dilute the drink.
  • Strain into glass.

Notes

Vesper Cocktail – Original 1953 Ian Fleming Recipe From Casino Royale

Believe it or not Ian Fleming is cited as the creator of this famous James Bond cocktail. Living the adventurous life of James Bond is every old man’s fantasy and Bond is famous for his drinks and his women. He had a cocktail perfect for every situation and the Vesper was inspired by the beautiful Vesper Lynd from Casino Royale. Please don’t shake this drink, I know Bond asks for it this way but it really is better stirred. Eventually character Vesper Lynd reveals herself to be an evil double agent and, overcome by her guilt and love for Bond’s big, suave, and throbbing… heart, kills herself. Stricken with sadness Bond never orders another Vesper again and instead replaces it with the Vodka Martini, and a bunch of other cocktails throughout the rest of the series. Bond is basically the male version of a bodice ripper for men. I won’t lie, I wouldn’t mind living his life. Over sexed, drunk, and a license to kill? Sign me up.

So I mention using Cocchi Americano instead of Lillet Blanc because Cocchi Americano taste is closer to what Lillet Blanc tasted like in the 50s. Even though Lillet Blanc is the original ingredient, the product was updated in 1985 to be sweeter and have the quinine removed. Cocchi Americano is drier and still has the quinine bitterness of the old Lillet Blanc.

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Vesper Cocktail – Original 1953 Ian Fleming Recipe From Casino Royale

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: British
Servings

1

servings
Calories

312

kcal
ABV

37%

Total time

3

minutes

Learn how to make the a classic Vesper.

Ingredients

  • 1/3 oz Lillet Blanc or Cocchi Americano

  • 1/2 oz Vodka

  • 1.5 oz Dry Gin

Directions

  • Add Ice To Mixing Glass. Combine all ingredients in the mixing glass.
  • Stir the ingredients for 20 – 30 seconds to properly chill and dilute the drink.
  • Strain into glass.
  • Garnish with an expressed lemon peel.

Notes

Tequila Manhattan – A Fantastic Variation of the Manhattan

A modern variation of the classic Manhattan this one substitutes bourbon for anejo tequila. This is a really tasty cocktail and if you’re a tequila fan this is defiantly worth a try. Be sure to use anejo(old) tequila. Reposado is ok but not great and silver or gold tequila is not good at all in this cocktail. It can only be anejo.

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Tequila Manhattan – A Fantastic Variation of the manhattan

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Course: DrinksCuisine: American
Servings

1

servings
Calories

193

kcal
ABV

32%

Total time

3

minutes

Learn how to make the a Tequila Manhattan.

Ingredients

  • 2 dashes Angostura Bitters

  • 1 oz Sweet Vermouth

  • 2 oz Anejo Tequila

Directions

  • Add Ice To Mixing Glass. Combine all ingredients in the mixing glass.
  • Stir the ingredients for 20 – 30 seconds to properly chill and dilute the drink.
  • Strain into the serving glass.

Notes

Ideal Cocktail – Classic 1934 Savoy Cocktail Book Recipe

Variations Of The Ideal Cocktail

First printed in the 1917 Hugo Ensslin book Recipes For Mixed Drinks, there are 3 main variations of the ideal cocktail. 1). The original 1917 Hugo Ensslin Recipe. 2). The 1933 Sloppy Joes recipe. 3). The 1934 Savoy Cocktail Book recipe. This is the Savoy recipe but the Sloppy Joes recipe from Cuba is very good too. the ideal strikes a perfect mix of gin, dry vermouth, and grapefruit juice and both the savoy and Sloppy Joes recipes are very similar. The odd one out is the Hugo Ensslin one as it omits grapefruit juice and instead uses a slice of actual grapefruit in the cocktail.

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.

how does it taste

I really don’t know how to describe this one. Its really good just hard to compare it to others. Its kinda like a daiquiri that’s not sweet and more tart and herbal than citrus. See even that a poor description, but those are the primary flavors. Even though it’s mostly gin, the sweet vermouth and grapefruit are what really shine.

The Most Important Ingredient

The most important ingredient in this cocktail is both the sweet vermouth and the grapefruit juice. A good vermouth goes a long way in this cocktail and adds nice flavor, more than a nicer gin will. Also only use pink or ruby red grapefruit juice in this cocktail (any cocktail really). White grapefruit is just way too tart, but the pink and red ones are a nice balance of tartness and sweetness. Also the pink and red grapefruits have a better flavor. Between the pink and red kind you can use either one. Both have a similar flavor but the red is a little bit sweeter than the pink ones. So if you want to make the drink a little bit sweeter use ruby red grapefruit juice and if you want the drink to be a little more tart use pink grapefruit juice.

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Ideal Cocktail – Classic 1934 Savoy cocktail Book Recipe

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

214

kcal
ABV

27%

Total time

3

minutes

Learn how to make the a classic Ideal Cocktail.

Ingredients

  • 1/2 oz Grapefruit Juice

  • 1 oz Sweet Vermouth

  • 2 dashes Maraschino Liqueur

  • 2 oz Dry Gin

Directions

  • Combine all ingredients in the shaker. Add ice to the shaker.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards.

Notes

Satan’s Whiskers Cocktail – Original 1934 Harry Craddock Recipe

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 Satan’s Whiskers Taste Like

This is a very herbal and orange flavored cocktail. It’s good but it reminds me of a strong and herbal screwdriver or calvados cocktails. So if that sounds good to you then the satan’s whiskers is right up your alley.

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Satan’s Whiskers Cocktail – Original 1934 Harry Craddock Recipe

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Course: DrinksCuisine: British
Servings

1

servings
Calories

229

kcal
ABV

20%

Total time

3

minutes

Learn how to make the a classic Satan’s Whiskers.

Ingredients

  • 1 dash Orange Bitters

  • 1 oz Orange Juice

  • 1 oz Dry Vermouth

  • 1 oz Sweet Vermouth

  • 1/2 oz Orange Liqueur

  • 1 oz Dry Gin

Directions

  • Add Ice To Mixing Glass. Combine all ingredients in the mixing glass.
  • Stir the ingredients for 20 – 30 seconds to properly chill and dilute the drink.
  • Strain into glass.

Notes

Rose Cocktail – English Version of the Rose Cocktail

The oldest reference to the Rose cocktail I am able to find is from Robert Vermeire’s 1922 English cocktail book Cocktails and How to Mix Them He credits the invention of it to Sidney Knight in London at the Alhambra theatre (I have no idea who Sidney Knight is, nor could I find anything about him).

What sets the English version of this cocktail apart from the French (currant) and American (raspberry) is grenadine is used as the red fruit sweetener.

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Rose Cocktail – English Version

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: British
Servings

1

servings
Calories

156

kcal
ABV

22%

Total time

3

minutes

Learn how to make the Rose cocktail.

Ingredients

  • 2 tsp

  • Grenadine
  • 2 oz

  • Dry Vermouth
  • 1 oz

  • Kirschwasser

Directions

  • Add Ice To Mixing Glass and combine all ingredients in the mixing glass.
  • Stir the ingredients for 20 – 30 seconds to properly chill and dilute the drink.
  • Strain into glass.

Notes