The 1930 Savoy Cocktail Book Database

1930 • The Savoy Cocktail Book

A searchable database of all recipes found in this classic guide

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A Few of the Recipes Found Herein
- Phoebe Snow Cocktail
  
  Absinthe, Brandy, Dubonnet
- Piccad Cocktail
  
  Angostura Bitters, Caperitif, Dry Gin, Lemon Peel
- Piccadilly Cocktail
  
  Absinthe, Dry Gin, French Vermouth, Grenadine
- Picon Cocktail
  
  Amer Picon, Italian Vermouth
- Picon and Grenadine Cocktail
  
  Amer Picon, Grenadine
- Pineapple Cocktail
  
  Lemon Juice, Pineapple Chunk, Pineapple Juice, Sherry, White Wine
- Ping-Pong Cocktail
  
  Creme Yvette, Lemon Juice, Sloe Gin
- Ping-Pong Special Cocktail
  
  Angostura Bitters, Cherry, Curacao, Italian Vermouth, Lemon Peel, Sloe Gin, Syrup
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Categories
- Cobblers (1)
- Cocktails (767)
  - Non-Alcoholic Cocktails (4)
  - Prohibition Cocktails (4)
- Coolers (11)
- Cups (7)
- Daisies (3)
- Egg Noggs (4)
- Fixes (3)
- Fizzes (27)
- Flips (2)
- Frappe (1)
- Highballs (2)
- Juleps (4)
- Punch (15)
- Rickeys (2)
- Sangarees (3)
- Shrubs (4)
- Slings (3)
- Smashes (1)
- Sours (2)
- Toddies (3)
- Tom Collins (3)

What’s This Ingredient!?

Measurements Guide

Why A Database?

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It’s a Random Cocktail!
Harvard Cooler
The Juice of 1/2 Lemon or 1 Lime

1/2 Tablespoonful Sugar

1 Glass Applejack or Calvados

Shake well, strain into long tumbler and fill with soda water.

Another Random One!

Oxford Punch

Rub the rinds of three fresh lemons with loaf sugar, till you have extracted a portion of the juice; finely cut the peel off two more lemons, and two sweet oranges. Add six glasses of calf’s foot jelly; let all be put into a large jug, and stir well together. Pour in two quarts of water boiling hot, and set the jug upon the hob for twenty minutes. Strain the liquor through a fine sieve into a large bowl; put in a bottle of Capillaire, half a pint of Sherry, a pint of Cognac Brandy, a pint of old Jamaica Rum, and a quart of Orange Shrub. If you find it requires more sweetness, add sugar to your taste.

As the pulp is disagreeable to some persons, the sherbet may be strained before the liquor is put in. Some strain the lemon before they put it to the sugar, which is improper, as, when the pulp and sugar are well mixed together, it adds much to the richness of the Punch.

When only Rum is used, about half a pint of Porter will soften the Punch; and even when both Rum and Brandy are used, the Porter gives a richness, and to some a very pleasant flavour.

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