Bombay No.2 Cocktail – Make The Classic 1930 Savoy Recipe

Bombay No.2 Cocktail
Bombay No.2 Cocktail

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.

What Does The Bombay No.2 Taste like

The Bombay No.2 is very herbal forward with an oddly orange taste. There is an orange liqueur, but the orange herbal flavor comes from the sweet and dry vermouth. It’s an excellent cocktail with a beautiful fruity herbal taste that is difficult to describe. So why not just make one and try it yourself.

The Most Important Ingredient

The most essential 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 another 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.

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Bombay #2

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

1

servings
Calories

206

kcal
ABV

28%

Total time

3

minutes

Learn how to make the amazing Bombay No.2 cocktail from the 1934 Savoy Cocktail book.

Ingredients

  • 1 dash

  • Absinthe
  • 2 dashes

  • Orange Liqueur
  • 1 oz

  • Dry Vermouth
  • 1 oz

  • Sweet Vermouth
  • 2 oz Brandy

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.


Bobby Burns – Make The Fantstic Original 1930 Savoy Recipe

Bobby Burns
Bobby Burns

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 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 oIn 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. f 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.

About Bobby Burn And His Poetry.

Bobby Burns was an 18th-century Scottish poet. Every English speaker in the world knows his poetry, who has celebrated Valentine’s Day, or attended a New Year’s party. Robert Burns wrote many famous poems and songs, but two of them are still commonly used today; Auld Lang Syne and Red, Red, Rose. Sung at the turn of the year, everyone knows the tune to Auld Lange Syne even if they don’t know the words. Written in 18th-century scot (a mix of modern English and Scottish Gaelic), the poem is bittersweet in its lyrics as it reminisces about the experiences shared between two friends. And Red, Red Rose is just that; everyone knows that. “Oh my love is like a red, red rose, That’s newly sprung in June: Oh my love is like the Melodie, that’s sweetly played in tune.”

What Does The Bobby Burns Taste Like

The Bobby Burns is a fabulous cocktail that tastes very similar to a Manhattan but with a slightly more herbal flavor. If you like manhattans, then this is a must.

The Most Important Ingredient

Like the Manhattan, the essential ingredient in the Bobby Burns is the sweet vermouth. The other two ingredients are crucial too, but the sweet vermouth is critical. The sweet vermouth is where you have the most play and the most diverse flavors to work with. The sweet vermouth is what carries this drink and lends the most flavor. It has the most meaningful impact on the cocktail, so pick a good one.

Here is the original Scots Auld Lang Syne and an English translation for fun.

Auld Lang Syne (Original Scots)

Should auld acquaintance be forgot,
And never brought to mind?
Should auld acquaintance be forgot,
And auld lang syne?

For auld lang syne, my jo,
For auld lang syne,
We’ll tak a cup o’ kindness yet,
For auld lang syne.

And surely ye’ll be your pint-stowp!
And surely I’ll be mine!
And we’ll tak a cup o’ kindness yet,
For auld lang syne.

We twa hae run about the braes
And pu’d the gowans fine;
But we’ve wander’d mony a weary foot
Sin auld lang syne.

We twa hae paidl’d i’ the burn,
Frae mornin’ sun till dine;
But seas between us braid hae roar’d
Sin auld lang syne.

And there’s a hand, my trusty fiere!
And gie’s a hand o’ thine!
And we’ll tak a right guid willy waught,
For auld lang syne.

Auld Lang Syne (“Days Long Ago” English Translation)

Should old acquaintance be forgot,
And never brought to mind?
Should old acquaintance be forgot,
And days long ago?

For days long ago, my dear,
For days of long ago,
We’ll take a cup of kindness yet,
For the days of long ago.

And surely you’ll have your stein!
And surely I’ll have mine!
And we’ll take a cup of kindness yet,
For the days of long ago.

We two have run about the hills,
And picked the daisies fine;
But we’ve wandered many a weary mile,
Since the days long ago.

We two have paddled in the stream,
From morning sun till supper time;
But the broad seas between us have roared
Since the days long ago.

And here’s my hand, my trusty friend!
And give me your hand too!
And we’ll take a good willed drink,
For the days of long ago.

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Bobby Burns

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

1

servings
Calories

186

kcal
ABV

28%

Total time

3

minutes

Learn how to make the amazing Bobby Burns cocktail from the 1934 Savoy Cocktail book.

Ingredients

  • 1 tsp Benedictine

  • 1.5 oz Sweet Vermouth

  • 1.5 oz Scotch

Directions

  • Add Ice To Mixing Glass and combine all ingredients in the mixing glass.
  • Stir the ingredients for about 10 seconds. You don’t want to over stir the drink as the cocktail taste better a little warmer and less diluted than normal.
  • Strain into glass and 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.


Between The Sheets – Make The Classic 1930 Harry Craddock Recipe

Between The Sheets
Between The Sheets

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.

What Does The Between The Sheets Taste Like?

This is hard to describe, but The Between the Sheets tastes like a boozier, sweeter, almost all alcohol version of a sidecar. The rum, brandy, and orange liqueur balance out well for a sweet while still potent cocktail, and the small amount of lemon juice provides citrus flavor without the acidity. If you like the taste of the sidecar and enjoy drinking Manhattans or an old fashioned, you should give this one a try too.

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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.

Between the Sheets

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

1

servings
Calories

220

kcal
ABV

37%

Total time

3

minutes

Learn how to make the amazing between the sheets cocktail from the 1934 Savoy Cocktail book.

Ingredients

  • 1 tsp

  • Lemon Juice
  • 1 oz

  • Orange Liqueur
  • 1 oz

  • Gold Rum
  • 1 oz

  • Brandy

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.


Avenue Cocktail – Delicious Classic 1937 Royal Cafe Cocktail

Avenue Cocktail
Avenue Cocktail

The History Of The Avenue Cocktail.

The Avenue Cocktail was first written in London’s 1937 Royal Cafe Cocktail Book. The Author, William Tarling, is credited for creating this fantastic cocktail and many other more famous ones. The first written recipe for the margarita is from the Royal Cafe Cocktail Book. Whether he is the actual creator of the margarita is up for debate, but he is recognized as the creator of the Avenue cocktail.

What Does The Avenue Taste Like?

The Avenue is a beautiful cocktail that is both strong and balanced. The gentler mix of brandy and scotch blends well with the Passion fruit, pomegranate, and orange flavors and creates an almost European tropical cocktail. William Tarling used lesser-known and exotic ingredients, and the Avenue Cocktail displays that. At 60 mLs of the European spirit and 40 mLs of exotic tropical flavors, the Avenue has one foot in Europe and one foot in the exotic. Unfortunately, this isn’t something you can order at any bar. Most bars, even high-end ones, have probably never made this before, and passion fruit juice is not a commonly held ingredient. If you want to order this out, you will first need to ask if the bar has passion fruit juice, and if they do,eed to you will also n give them the recipe. This will most likely be one you make for yourself and friends at home.

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.

Balancing The Flavors Of This Cocktail.

The most essential ingredient in the Avenue is both brandy and scotch. This is a very mellow drink, and a smoother brandy and scotch balance the drink well. The passion fruit, grenadine, and orange liqueur are not overly assertive in this cocktail, and if you use a powerful flavored spirit for the brandy or scotch, it tips the scale too much. Though this isn’t a make or break for the drink, use it if there is brandy or scotch you like. That being said, a smoky scotch will ruin this drink. Smoke, tobacco, or peat moss flavors will not mix with the other flavors.

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Avenue Cocktail

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

1

servings
Calories

190

kcal
ABV

26%

Total time

3

minutes

Learn how to make a classic Avenue cocktail.

Ingredients

  • 1 oz

  • Passion Fruit Juice
  • 1 tsp

  • Grenadine
  • 1 tsp

  • Orange Liqueur
  • 1 oz

  • Scotch
  • 1 oz Brandy

Directions

  • Combine all ingredients in the shaker and 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.


April Shower Cocktail – Make This Delicious Orange Cocktail

April Shower Cocktail
April Shower Cocktail

This is an Old Fashion style drink even though it is unique to the other Old Fashion types I have included. It’s still very booze forward, but the orange juice cuts the sharpness substantially. Think of this as a powerful Screw Driver.

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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.

April Shower

3 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

243

kcal
ABV

22%

Total time

3

minutes

Learn how to make the April Shower Cocktail.

Ingredients

  • 2 oz

  • Orange Juice
  • 1/2 oz

  • Benedictine
  • 2 oz Brandy

Directions

  • Combine all ingredients in the shaker and 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.


Blood and Sand – Make The Amazing Original 1930 Savoy Recipe

Blood and Sand
Blood and Sand

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.

What Does a Blood & Sand Taste Like And Why Is It Called That?

What a gross name for such a tasty drink. It’s named after the 1922 silent film Blood and Sand. The movie is about a young matador who gets caught up in the glitz and glamour of bullfighting, has an affair, and dies while trying to redeem himself. I never saw it, that’s what IMDB says, but it sounds like a typical 1920s movie. I shouldn’t make fun of its period; one of my favorite movies, Metropolis, is from 1927. The taste is hard to describe because a lot is going on in this drink. It’s half Rob Roy/Manhattan, and the other half is tequila sunrise-like. I guess that’s the best way to describe it. It’s like a Manhattan, and a tequila sunrise had a baby.

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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.

Blood and Sand

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

1

servings
Calories

158

kcal
ABV

20%

Total time

3

minutes

Learn how to make the amazing Blood and Sand cocktail from the 1934 Savoy Cocktail book.

Ingredients

  • 2/3 oz

  • Orange Juice
  • 2/3 oz

  • Cherry Liqueur
  • 2/3 oz

  • Sweet Vermouth
  • 2/3 oz

  • Scotch

Directions

  • Combine all ingredients in the shaker and 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.


Rose – Make This Amazing Currant Flavored Cocktail

Rose Cocktail (French Version)
Rose Cocktail (French Version)

What makes this the French version of the Rose is the use of currant as the sweetener. There are two versions of the Rose that came out of France in the late 1920s. The version in this app comes from the 1929 French cocktail book “Cocktails de Paris” by Georges Gabriel Thenon. The other is from “ABC of Mixing Cocktails” by Harry MacElhone of Harry’s New York Bar in Paris.

All Rose cocktails have the same structure. One part cherry brandy, two parts French vermouth, and 1 part some sweet red fruity liquid. In the French version of the Rose, the sweet red fruit is currant, but Cocktails de Paris uses currant liqueur, and ABC of Mixing uses currant syrup. ABC of Mixing Cocktails credits Johnny Milta from the Chatham bar in Paris for inventing this cocktail, as does David A. Embury from “The Fine Art of Mixing Drinks.”

Although if you look at the recipe in Embury’s book, he claims the French one uses raspberry syrup, they use currant if you look at Thenon and MacElhone’s books. So who the hell knows what the truth is? They were all probably drunk or on drugs while they worked the bar.

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Rose (Currant Version)

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

1

servings
Calories

156

kcal
ABV

25%

Total time

3

minutes

Learn how to make the Rose cocktail.

Ingredients

  • 2 tsp

  • Cherry Liqueur
  • 2 oz

  • Dry Vermouth
  • 1 oz

  • Kirschwasser

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.


Algonquin – Make This Delicious Prohibition Era Cocktail

Algonquin Cocktail
Algonquin Cocktail

This fun little drink was invented sometime during prohibition at the Algonquin Hotel in New York. A group of artsy-fartsy folks would get together at the bar’s most enormous table and poke fun at the people and world around them. This group of folks founded the Algonquin round table and called their group The Vicious Circle.

Individuals in this group would take the humor and satire they learned there to go on and create plays, poetry, art, and even launch The New Yorker magazine.

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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.

Algonquin

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

1

servings
Calories

139

kcal
ABV

25%

Total time

3

minutes

Learn how to make the classic prohibition era Algonquin Cocktail. Named after the Algonquin Hotel in New York this easy and delicious cocktail is worth a try.

Ingredients

  • 2/3 oz Pineapple Juice

  • 2/3 oz Dry Vermouth

  • 1.5 oz Bourbon

Directions

  • Combine all ingredients in the shaker and 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.