About
Contact

Carrol Cocktail

2/3 Brandy
1/3 Italian Vermouth

Stir well and strain into cocktail glass. Add pickled walnut or onion.

This recipe originally appeared on page

of the 1930 Savoy Cocktail Book

Sauterne Cup
Rhine Wine Cup
Peach Cup

Tag Cloud

Absinthe Angostura Bitters Apricot Brandy Bacardi Rum Benedictine Brandy Calvados Canadian Club Whisky Champagne Cherry Cherry Brandy Cointreau Creme de Cacao Creme de Menthe Curacao Dry Gin Dubonnet Egg Egg White French Vermouth Fresh Mint Gin Grenadine Italian Vermouth Jamaican Rum Kina Lillet Kirsch Lemon Juice Lemon Peel Lime Juice Maraschino Nutmeg Orange Bitters Orange Juice Orange Peel Plymouth Gin Powdered Sugar Rum Scotch Whisky Sherry Soda Water Sugar Swedish Punch Syrup Whisky

From the title page:

The Cocktail Recipes in this Book have been compiled by HARRY CRADDOCK of the SAVOY HOTEL LONDON. The Decorations are by Gilbert Rumbold.

“Being in the main a complete compendium of the Cocktails, Rickeys, Daisies, Slings, Shrubs, Smashes, Fizzes, Juleps, Cobblers, Fixes, and other Drinks, known and vastly appreciated in this year of grace 1930, with sundry notes of amusement and interest concerning them, together with subtle Observations upon Wines and their special occasions. BEING in the particular an elucidation of the Manners and Customs of people of quality in a period of some equality.”

Frontispiece

Add The 1930 Savoy Cocktail Book Database to your Homescreen!

Add

Carrol Cocktail

Related posts

Sauterne Cup

Rhine Wine Cup

Peach Cup

Categories

Tag Cloud

Add The 1930 Savoy Cocktail Book Database to your Homescreen!