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.

Advertisements
Advertisements

Discover what classic cocktails you can make right now with the free and easy to use Vintage American Cocktail app.

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

Aviation Cocktail – Original 1917 Hugo Ensslin Recipe

The History Of The Aviation

The Aviation was created in New York by Hugo Ensslin and is from his 1917 cocktail book, Recipes For Mixed Drinks. This was one of the last cocktail books to be written before prohibition, so it makes this book an interesting profile in the height of mixing drinks in pre-prohibition America . This delicious drink didn’t last long because once prohibition went into effect, Creme de Violette stopped being produced, and people started mixing this with either Creme Yvette or just leaving the Creme de Violette out entirely.

Creme de Violette started being imported into the United States in 2007 again and it became possible to make a real aviation again. It’s amazing to think that for almost 90 years this drink was never made in the United States. Which explains why this drink was not very popular till recently.

How Does It taste

The Aviation is an amazing cocktail, and deceptively potent. It’s slightly sour and not too sweet and has a wonderful floral lavender, cherry flavor that is unique to any other sour. The aviation is as delicious as it looks. This is the cocktail I make people who say they hate gin. Everyone, loves this drink.

The most important ingredient

The most important ingredient in this drink is the Creme De Violette. For the most part this is actually a pretty easy drink to make and the ingredients are straight forward. The issue I have found is not all Creme De Violette are good quality. You may end up only finding 1 or 2 different bottles of Creme De Violette at a large liquor store and the cheaper ones (about $15 or less) just lack flavor. They have the right color but I end up needing to use a whole oz just to make the flavor right. The higher quality ones have much more flavor and only need the required 1/2 oz to taste right. Even with limited options its better to buy the higher quality Creme De Violette.

Advertisements
Advertisements

Discover what classic cocktails you can make right now with the free and easy to use Vintage American Cocktail app.

Aviation Cocktail – Original 1917 Hugo Ensslin Recipe

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

1

servings
Calories

246

kcal
ABV

28%

Total time

3

minutes

Learn how to make a classic Aviation.

Ingredients

  • 2/3 oz Lemon Juice

  • 1/2 oz Maraschino Liqueur

  • 1/2 oz Creme de Violette

  • 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.
  • Garnish with a maraschino cherry

Recipe Video

Notes

Martinez | 1912 Farrow & Jackson Classic Recipe

Origins And History Of The Martinez Cocktail

So I might be wrong on this one but from all the various pre-prohibition cocktail books I have I get the feeling that the Martinez is the British carry over of Harry Johnsons original 1888 martini recipe. The recipes are almost identical, even down to the optional ingredients, and I only see the Martinez in my British books. None of the American ones have it. Again I could be wrong and maybe there are a few puzzle pieces I’m missing but if it is not the same cocktail then whoever first made a Martinez was reading Harry Johnson when they first made it.

The Martini was first published in Harry Johnson’s 1888 New and Improved Bartender’s Manual. His first recipe was 2 or 3 dashes of gum syrup, 2 or 3 dashes Boker’s bitter, 1 dash of Curaçao, 1/2 wine glass of Old Tom Gin, and 1/2 wine glass of Italian Vermouth. Very different from what you think of when you think of a martini I bet. Over the next decade the Martini changes to what is now thought of as the sweet martini and overall the field seems to settle on that recipe. Even Harry Johnson changes his Martini recipe to match the newer one. But that older version seems to have lived on or at least changed it’s name in Europe. The British book by Farrow and Jackson “Recipes of American and other Iced Drinks” has an almost spot on recipe to match the very first martini. Even a Spanish book “El Arte del cocktelero Europeo” also from 1912 has a Martinez cocktail but no martini. The London Savoy has one but not the Waldorf-Astoria in New York. Again I maybe wrong and missing information but from what I have seen and the current evidence leads me to at least believe this maybe the case.

Advertisements
Advertisements

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.

Martinez | 1912 Farrow & Jackson Classic Recipe

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

1

servings
Calories

203

kcal
ABV

24%

Total time

3

minutes

Learn how to make a Martinez

Ingredients

  • 1 dash Cardamom Bitters

  • 2 dashes Maraschino Liqueur

  • 2 oz Sweet Vermouth

  • 1 oz Old Tom 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, and garnish with a maraschino Cherry.

Notes

Last Word – Original Detroit Athletic Club Cocktail Recipe

History Of The Last Word

Invented at the Detroit Athletic Club (DAC), sometime before 1916, the last word survived thanks to a New York stage actor. The last word is often credited with having been invented by Frank Fogarty, but, after research done by the DAC itself, the last word was actually invented sometime before Frank Fogarty brought it to New York. Frank Fogarty was a vaudeville actor in New York during the earlier part of the 20th century and is credited in Ted Saucier’s 1951 book “Bottom’s Up!” for having “introduced [The Last Word] around here [New York] about thirty years ago”. (Ted Saucier took over historical records and publications for The Waldorf-Astoria after Albert Stevens Crockett. A.S. Crockett is the person who compiled the original Waldorf-Astoria’s bars cocktail recipes into the famous Old Waldorf-Astoria Bar Book.) Due to the drinks present day popularity the DAC did a bit of research and found an old 1916 decorative souvenir menu with the last word listed for 35 cents. The menu was most likely printed to celebrate the clubs much larger and much more impressive new building on Madison Avenue in 1915. It is unknown if the last word predates the 1916 souvenir menu and if so, by how much. The club first opened in 1887, so somewhere between those two years the drink was invented. The Detroit Metro Times has a very good article about the Last Word it reprinted with the DAC permission that was first published in a 2015 edition of The Detroit Athletic Club Magainze.

The cocktail wasn’t commonly made again until 2003 when Seattle bartender Murray Stenson found a copy of “Bottoms Up!”. He added this forgotten cocktail to his Seattle bar’s drink menu and it was a hit. The Last Word became popular in the Pacific Northwest, eventually was made on television as the hot new Seattle cocktail and soon spread to the rest of the country.

How Does It Taste

I personally love the taste of this cocktail. The Last Word has a clean bright herbal, cherry, citrus flavor that is wonderful but unfortunately not for everyone. If you have ever had Green Chartreuse before and are not a fan then this cocktail will not change your mind. the Green Chartreuse flavor is not too strong but its still the most forward flavor.

Most important Ingredient

The most important ingredient in the Last Word cocktail is the gin. The dryness of the gin is what saves this cocktail from being way too flavorful and herbaceous. The drier and cleaner the gin is the better. Don’t use a fancy flavorful sipping gin in this cocktail, because the Green Chartreuse is already such a strong unique herbal flavor that any more strong herbal flavor is just too much. The lime juice and Maraschino Liqueur help cut that flavor and add more complexity but its the clean dryness of the gin that mellows the drink. I personally feel using vodka instead of gin makes for a more balanced cocktail, but the classic recipe calls for dry gin. Something like a Bombay dry gin (normal Bombay, not Sapphire) and Beefeater work very well in this.

Advertisements
Advertisements

Discover what classic cocktails you can make right now with the free and easy to use Vintage American Cocktail app.

Last Word – Original Detroit Athletic Club Cocktail Recipe

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

1

servings
Calories

184

kcal
ABV

31%

Total time

3

minutes

Learn how to make a classic Last Word.

Ingredients

  • 2/3 oz Lime Juice

  • 2/3 oz Maraschino Liqueur

  • 2/3 oz Green Chartreuse

  • 2/3 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

Improved Whiskey Cocktail – Classic 1862 Jerry Thomas Recipe

If the name isn’t descriptive enough then just think of a Whiskey Cocktail but better. I’m just kidding, this is actually very different than the normal Whiskey Cocktail. While the normal one is cardamom-y and kinda has a spice to it, this one is orangey and licorice flavored.

This first appeared in Jerry Thomas’s 1880 edition of his bartenders guide. His improved cocktail versions never really enjoyed the fame the normal ones enjoyed but they are very good and worthy of being remembered.

Advertisements
Advertisements

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.

Improved Whiskey Cocktail – Jerry Thomas’s Classic Recipe

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

1

servings
Calories

164

kcal
ABV

39%

Total time

3

minutes

The precursor to the old fashioned, the improved whiskey cocktail by Jerry Thomas is a true classic.

Ingredients

  • 2 dashes Cardamom Bitters

  • 1 dash Absinthe

  • 2 dashes Maraschino Liqueur

  • 3 dashes Gum Syrup

  • 2 oz Bourbon

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

Improved Holland Cocktail – Original 1882 Jerry Thomas Recipe

First printed 2 years after Jerry Thomas’s death, the Improved Holland Cocktail was a variation of his original Holland Cocktail. This cocktail gets its’ name from the fact that back then Genever was thought of as a Dutch liquor, similar to how rum is so closely associated with the Caribbean. Not too many Genever cocktails would be made during this time period because Old Tom Style Gin and London Dry Gin would soon became the preferred gin for mixing.

Download Vintage American Cocktail on the Apple App Store and Google Play. Discover hundreds of the best classic cocktail recipes all from an easy to use app.

Advertisements
Advertisements

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.

Improved Holland Cocktail – Original 1882 Jerry Thomas Recipe

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

1

servings
Calories

269

kcal
ABV

33%

Total time

3

minutes

Learn how to make the Improved Holland Cocktail Recipe by Jerry Thomas

Ingredients

  • 2 dashes Absinthe

  • 2 dashes Maraschino Liqueur

  • 2 dashes Cardamom Bitters

  • 1 tsp Gum Syrup

  • 2 oz Genever

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

East India Cocktail – Classic 1882 Harry Johnson Recipe

This is cocktail #175 in Harry Johnson’s 1882 print of the Bartenders Manual. Harry Johnson was a German born (More specifically Prussian born, A unified Germany didn’t exist yet) bartender and peer to Jerry Thomas. Jerry Thomas does steal a lot of Harry Johnson’s thunder since he was the first one to be published but both created exceptional recipes. Since Harry Johnson was german born his books are written in both English and German.

Advertisements
Advertisements

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.

East India Cocktail – Classic 1882 Harry Johnson Recipe

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

1

servings
Calories

232

kcal
ABV

33%

Total time

3

minutes

Learn how to make the classic 1882 East India Cocktail

Ingredients

  • 3 dashes Angostura Bitters

  • 2 dashes Maraschino Liqueur

  • 1/2 oz Orange Liqueur

  • 1/2 oz Raspberry Syrup

  • 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

Corpse Reviver No.1 | 1934 Savoy – Oldest Known Recipe

History Of The Corpse Reviver No.1

While the corpse reviver dates back to the mid 1800s there is no real solid recipe for it till the 1930s. It is casually mentioned in publications during the 1800s but Harry Craddock from the American Bar at the Savoy is the first to write down a solid recipe for it. Even though the Savoy Cocktail Book was published in 1934 it is a collection of the bars recipes dating from the 1890s to the 1930s, so the recipe could be from the 1800s. Also there is no similarity to this and the corpse reviver no.2 other than the name. The Corpse Reviver is said to be able to revive a dead body its because of its strength, but its actually a very good and balanced 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.

What Does The Corpse Reviver No.1 Taste Like

This is an incredible cocktail. It taste like a fruit flavored Manhattan instead of the normal wood and spice flavors of a normal Manhattan. The pairing of equal parts apple brandy with sweet vermouth is spot on too. It replaces the spicy woody flavors of the angostura bitters with cherry and orange liqueurs that mix well with its apple brandy base. If you like manhattans then this is a definite must. In fact you may end up liking it more.

Advertisements
Advertisements

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.

Corpse Reviver No.1 – Oldest Known Recipe | 1934 Savoy Recipe

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

1

servings
Calories

163

kcal
ABV

28%

Total time

3

minutes

Learn how to make the oldest known Corpse Reviver No.1 recipe from the 1934 Savoy Cocktail Book.

Ingredients

  • 1 dash Maraschino Liqueur

  • 2 dashes Orange Bitters

  • 1.5 oz Sweet Vermouth

  • 1.5 oz Apple 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

Hemingway Daiquiri – Classic 1930s Bar La Florida Cuban Cocktail

Also called a Papa Doble this cocktail is credited to being invented by Ernest Hemingway (along with several other drinks) when he was not satisfied with the Daiquiri #3 at the La Florida bar in Havana, Cuba. Ernest Hemingway was a heavy drinker who also happened to be diabetic, therefore all the Hemingway inspired cocktails are heavy on the liquor and very light on sweetness. True to form the Daiquiri #3 was too sweet and not boozy enough for him so he requested if the bartender could make it less sweet and with more rum. Thus the Hemingway was invented.

Advertisements
Advertisements

Discover what classic cocktails you can make right now with the free and easy to use Vintage American Cocktail app.

Hemingway Daiquiri – Classic 1930s Bar La Florida Cuban Cocktail

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

1

servings
Calories

228

kcal
ABV

26%

Total time

3

minutes

Learn how to make a classic Hemingway Daiquiri.

Ingredients

  • 1/2 oz Lemon Juice

  • 1 oz Grapefruit Juice

  • 1 tsp Maraschino Liqueur

  • 3 oz White Rum

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

Brooklyn Cocktail | Classic Pre-Prohibition Cocktail

As Biggie-Smalls said “Where Brooklyn At?! Where Brooklyn At?!” Well if your looking for the Brooklyn cocktail then its right here, but this drink could easily have been lost and forgotten. Unfortunately this drink was never as popular as its’ other New York cocktail buddies the Manhattan or Bronx, and once prohibition came along history mostly forgot about the Brooklyn.

The main reason people probably stopped making it is one of the main ingredients, Amer Picon, stopped being imported into the United States a long time ago. It is still manufactured but can only be purchased in Europe. Amer Picon is a kind of an herbaly, orangy, bitter/sweetish digestive bitter. I really wanted to include this cocktail so in place of Amer Picon you can try using Amaro Nonino. At about 50 clams a bottle so it’s pretty pricy but at least it can be purchased.

As a side note if you live outside the USA then none of this substitution stuff matters but I think around 80-85% of my users live in the US so that’s the audience I try to write a bit more to.

Advertisements
Advertisements

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.

Brooklyn Cocktail | Classic Pre-Prohibition Cocktail

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

1

servings
Calories

181

kcal
ABV

35%

Total time

3

minutes

Learn how to make the Brooklyn Cocktail. An amazing pre-prohibition cocktail that is all but forgotten since the loss of Amer Picon in the United States.

Ingredients

  • 3 dashes Amer Picon

  • 1 tsp Maraschino Liqueur

  • 1/2 oz Dry 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