Poets Dream – Try This Beautiful 1937 Cafe Royal Recipe

Poets Dream
Poets Dream

What Does The Poet’s Dream Taste Like?

The Poet’s Dream taste like a slightly more herbal dry martini. A little less boozy but more complex with a small amount of benedictine and orange bitters. My suggestion is to serve this as cold as possible, stir maybe a couple of seconds more than usual and go easy on the orange bitters. A dash too much on the bitters becomes the overwhelming flavor. Like the dry martini, this is 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 excellent 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 And Its Influences.

Cafe Royal is 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 create most of the recipes in Cafe Royal; he was 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 says he combed through more than 4000 recipes to find the best and most original ones from around England. This book is a monster, and sadly ordinary 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 its single 1937 edition. The book was created and sold as a fundraising item for the UKBG healthcare benefit and Cafe Royal sports 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. He positioned the Cafe Royal Bar as more edgy and experimental in its recipes compared to other more traditional bars like The American Bar at the Savoy Hotel. Cafe Royal was an early pioneer in Tequila, mezcal, and vodka cocktails mixed with exotic fruit juices. Tequila and Vodka cocktails don’t start becoming more common till the 1940s with the Moscow mule and the margarita. It’s easy to argue that the margarita was invented at the Cafe Royal in the early 1930s as their picador cocktail. In the book’s 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; it’s 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

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


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
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Chrysanthemum – Amazing 1930s Savoy Cocktail

Chrysanthemum
Chrysanthemum

What Does The Chrysanthemum Taste Like?

From The 1934 Savoy Cocktail Book, The Chrysanthemum is a beautiful example of the kind of cocktails invented in Europe during American Prohibition. With 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, try the Chrysanthemum. This is not an exaggeration. The taste of this cocktail blew my mind. It’s that good.

A Short History Of The American Bar at the Savoy Hotel In London.

In 1893, The American Bar at the Savoy hotel started serving American-style cocktails in London to the British upper class. The American Bar has always been a high-end bar but what set it on the map was when Harry Craddock became its 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. Still, 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 ended, the hotel realized it should record all of its most famous recipes and the innovations Harry brought to the bar. A year later, they published the Savoy Cocktail Book. Printed in 1934, the Savoy Cocktail Book documents the bar’s 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 Garnish Is Absolutely Important

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

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Chrysanthemum

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


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.


White Lily – Make This Wonderful 1930s Savoy Recipe

White Lily Cocktail
White Lily Cocktail

What Does The White Lily Taste Like?

The white lily is a fantastic cocktail. It is 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 many things right that it’s really impressive—lightly sweet, strong, and delicate flavor, citrusy and herbal.

A Short History Of The American Bar at the Savoy Hotel In London.

In 1893, The American Bar at the Savoy hotel started serving American-style cocktails in London to the British upper class. The American Bar has always been a high-end bar but what set it on the map was when Harry Craddock became its 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. Still, 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 ending, the hotel realized it should record all of its most famous recipes and the innovations Harry brought to the bar. A year later, they published the Savoy Cocktail Book. Printed in 1934, the Savoy Cocktail Book documents the bar’s 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.

Use The Right Orange Liqueur.

The most essential 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, it’s 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 excellent stuff and wonderful to drink by itself, but the color is off, and aged oaked brandy flavors compete with the cocktail’s other flavors. It’s excellent for sipping, not so much for mixing drinks. It specifically has to be Cointreau and not another brand of dry neutral orange liqueur because Cointreau has a ton of orange peel oils dissolved in it. This cocktail’s beautiful pale white color is the dissolved oils in the orange liqueur breaking off the alcohol molecule they are attached to in a process called the Ouzo effect or louching. It is similar to how absinthe turns pale white when you add water. Cointreau does too, but to a much lesser degree since it has fewer dissolved oils than absinthe. The amount of oil capable of being dissolved in a liqueur will be proportional to the ABV of the liqueur. At 40% ABV, Cointreau has far more orange peel oil than an orange liqueur would at 35, 30, or 25% ABV. The oil also adds a lot of flavors, 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

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


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.


Vodka Martini – Classic And Clean 1940s Martini

Vodka Martini
Vodka 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 famous for mixing cocktails until the mid-1940s. This makes for a very clean Martini. I love good ol’ Gin Martinis, but these are very good too. After Vesper Lynd from Casino Royale died after his first love interest, the Vodka martini was also James Bond’s drink of choice. After her death, he never ordered another vesper cocktail again. He replaced it with a vodka martini.

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Vodka 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


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.


Vieux Carré – Make The Original Walter Bergeron Recipe

Vieux Carre
Vieux Carre

The History Of The Vieux Carré.

The Vieux Carré was invented sometime in the 1930s by Walter Bergeron, the head bartender at the Hotel Monteleone’s cocktail lounge In New Orleans. It was first published in the 1937 book “Famous New Orleans Drinks and how to mix ‘em” by Stanley Clisby Arthur. The Vieux Carré is a beautiful cocktail that is both strong and herbal. It’s similar but much more complex than the famed New Orleans Sazerac. It’s hard to describe this cocktail without trying, but if herbaceous solid drinks are your thing, this is a must-try.

What Does Vieux Carré Mean?

Vieux Carre translates to “The Old Square,” referring to the New Orleans French Quarter. New Orleans is one of my absolute favorite places. Its history is both fantastic and terrifying. Many iron-laced balconies date back to the 1700s and predate the United States. You can drink at the same bars generals planned battles at and experience some of the oldest American histories. Not as museum pieces behind glass just to be seen, but by actually walking the halls, eating at the same tables, ordering at the same bars, and living in the same spaces, many historical events happened.

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Vieux Carre

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 10 seconds to properly chill and dilute the drink.
  • Strain into glass.

Recipe Video

Notes


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.


Vesper Martini – The Original 1953 Casino Royale Recipe

Vesper
Vesper

The Vesper Martini Origin

Ian Fleming created the Vesper Martini in his 1953 book “Casino Royale” which was also the debut of James Bond. In Chapter 7 of the book, Bond thinks up the drink on the spot and requests the barman make it for him.

-Casino Royale-
‘A dry martini,’ he said. ‘One. In a deep champagne goblet.’
‘Oui, monsieur.’
‘Just a moment. Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel. Got it?’
‘Certainly monsieur.’ The barman seemed pleased with the idea.
‘Gosh, that’s certainly a drink,’ said Leiter.
Bond laughed. ‘When I’m … er … concentrating,’ he explained, ‘I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold, and very well-made. I hate small portions of anything, particularly when they taste bad. This drink’s my own invention. I’m going to patent it when I think of a good name.’

As Bond states, the original vesper is massive. It’s 4.5 oz (130 mLs) of solid booze before any water is even diluted into the drink. His recipe would require a 6 oz (180 mLs) glass minimum to hold the drink. That’s a bit unreasonable, so for the recipe listed here, I have cut it by half, but be aware that the original is double the size on this site. After his love interest in Casino Royale, Bond eventually calls his cocktail the Vesper. By the end of the book, Vesper Lynd has revealed herself to be a double agent working against Bond but overcome by her guilt and genuine feelings for him; she sacrifices herself to save him. Stricken by the sadness of Vesper Lynd’s death, Bond never orders another Vesper again.

Should The Vesper Be Shaken Or Stirred?

Bond requests the drink to be shaken and not stirred. I have a much more in-depth write-up on the origins of shaking drinks that were traditionally stirred in my dry martini article. Essentially during the 1920s – late 1930s, shaking became a way to soften the harsher gins of the time and add a bit of effervescence to the drink. You could be sure that a quick shake would rapidly dilute and cool the glass as much as possible for a bartender of any experience level. A colder, more diluted drink with tons of tiny bubbles would help soften and mask the poor quality of prohibition-era gins. To get similar results stirring a drink requires more patience and skill, which was lacking in prohibition-era America. In addition to poor quality alcohol, were poor quality bartenders. Young patrons found the best way to mitigate those issues was to ask for the drink shaken. Shaken martinis thus became associated with the way trendy young drinkers requested stiff drinks and evolved into more of an image. In the recipe for the dry martini, the author of The Old Waldorf-Astoria Cocktail book laments this trend and states how the old skilled bartenders of pre-prohibition times refused to make martinis this way.

Bond uses this association to establish himself to the reader as a young and hip assassin. Requesting his cocktails shaken is a kind of world-building that tells the audience that Bond is trendy and sophisticated, not old and stiff. I find it quite funny because, stay with me here, Casino Royale was published in 1953. This mainly was a trend of the 1920s – early 1940s. The only person in the 1950s who would think a shaken martini still was young and trendy would be an older man who started drinking in the 1920s or 30s. Ian Fleming was born in 1908, so he was a young and impressionable drinker during the 1930s when this was a more common request. These were books written for older men to remind them of when they were young—giving them a kind of fantasy alternate reality youth.

Should You Substitute Kina Lillet With Lillet Blanc Or Cocchi Americano?

Unfortunately, the original ingredient Kina Lillet was discontinued by the Lillet company in 1986. What replaced it is Lillet Blanc, but Lillet Blanc is a different wine from what Kina Lillet was. I will clearly say I have personally never tasted the now defunct Kina Lillet. But from other sources and individuals familiar with its taste, most say Cocchi Americano is closer to what Kina Lillet used to taste like than Lillet Blanc. So even though it shares the Lillet name, you may want to substitute Cocchi Americano for the Kina Lillet. For any pre-1980s cocktail that calls for Kina Lillet, use Cocchi Americano.

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Vesper Martini

5 from 1 vote 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 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.

Recipe Video

Notes


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.


Tequila Manhattan – Fantastic Variation Of The Manhattan

Tequila Manhattan Cocktail
Tequila Manhattan Cocktail

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

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Discover what classic cocktails you can make right now with the ingredients you have. Check out the Vintage American Cocktail app.

Tequila Manhattan

0 from 0 votes Only logged in users can rate recipes
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


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.


Ideal Cocktail – Make This Classic 1934 Savoy Recipe

Ideal Cocktail Savoy
Ideal Cocktail Savoy

The Variations Of The Ideal Cocktail.

First printed in the 1917 Hugo Ensslin book Recipes For Mixed Drinks, there are three main variations of the ideal cocktail. 1). The original 1917 Hugo Ensslin Recipe. 2). The 1933 Sloppy Joe’s recipe. 3). The 1934 Savoy Cocktail Book recipe. This is the Savoy recipe, but the Sloppy Joe’s recipe from Cuba is delicious. 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.

What Does The Ideal Cocktail Taste Like?

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

Keep This In Mind For The Ingredients.

The essential ingredient in this cocktail is the sweet vermouth and the grapefruit juice. This cocktail’s good vermouth goes a long way and adds a nice flavor 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 taste, but the red is 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 glass to be a little more tart, use pink grapefruit juice.

A Short History Of The American Bar at the Savoy Hotel In London.

In 1893, The American Bar at the Savoy hotel started serving American-style cocktails in London to the British upper class. The American Bar has always been a high-end bar but what set it on the map was when Harry Craddock became its 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. Still, 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 ended, the hotel realized it should record all of its most famous recipes and the innovations Harry brought to the bar. A year later, they published the Savoy Cocktail Book. Printed in 1934, the Savoy Cocktail Book documents the bar’s 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.

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Download The Official Vintage American Cocktails App

Discover what classic cocktails you can make right now with the ingredients you have. Check out the Vintage American Cocktail app.

Ideal Cocktail

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


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.


Satan’s Whiskers – Try This Delicious 1930s Savoy Recipe

Satan's Whiskers Cocktail
Satan’s Whiskers Cocktail

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 solid and herbal screwdriver or calvados cocktails. So if that sounds good to you, then the satan’s whiskers is right up your alley.

A Short History Of 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 CraddoIn 1893, The American Bar at the Savoy hotel started serving American-style cocktails in London to the British upper class. The American Bar has always been a high-end bar but what set it on the map was when Harry Craddock became its 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. Still, 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 ending, the hotel realized it should record all of its most famous recipes and the innovations Harry brought to the bar. A year later, they published the Savoy Cocktail Book. Printed in 1934, the Savoy Cocktail Book documents the bar’s 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. ck 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.

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Download The Official Vintage American Cocktails App

Discover what classic cocktails you can make right now with the ingredients you have. Check out the Vintage American Cocktail app.

Satan’s Whiskers

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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


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

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Rose – Make This Beautiful Grenadine Rose Cocktail

Rose Cocktail (English Version)
Rose Cocktail (English Version)

The oldest reference to the Rose cocktail I can find is Robert Vermeire’s 1922 English cocktail book Cocktails and How to Mix Them. He credits its invention 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) grenadine is used as the red fruit sweetener.

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Rose (Grenadine 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


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.