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
- Savoy Hotel Special Cocktail* (No. 1)
  
  Absinthe, Dry Gin, French Vermouth, Grenadine, Lemon Peel
- Savoy Hotel Special Cocktail (No. 2)
  
  Dubonnet, French Vermouth, Plymouth Gin
- Savoy Tango Cocktail
  
  Applejack, Calvados, Sloe Gin
- Sazerac Cocktail
  
  Absinthe, Angostura Bitters, Canadian Club Whisky, Lemon Peel, Peychana Bitters, Peychauds Bitters, Rye Whisky, Sugar
- Scoff-Law Cocktail
  
  Canadian Club Whisky, French Vermouth, Grenadine, Lemon Juice, Orange Bitters
- Self-Starter Cocktail
  
  Absinthe, Apricot Brandy, Dry Gin, Kina Lillet
- Sensation Cocktail
  
  Dry Gin, Fresh Mint, Lemon Juice, Maraschino
- September Morn Cocktail
  
  Bacardi Rum, Egg White, Grenadine, Lemon Juice
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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!
Common Highball
Use medium size glass.

1 Lump of Ice

1 Glass of any Spirit, Liqueur or Wine desired

Fill glass with syphon soda water or split of soda. Ginger Ale can be used if preferred. Add twist of Lemon Peel if desired.

Another Random One!
Rickeys
Most Rickeys are made with the following recipe:

Use medium size glass

1 Lump of Ice

The Juice of 1/2 Lime of 1/4 Lemon

Then add 1 glass of any Spirit or Liqueur fancied – Whisky, Gin, Rum, Bourbon, Calvados, Caperitif, etc.

Fill with Carbonated Water and leave rind of Lime or Lemon in glass.

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