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
- The Abbey Cocktail
  
  Angostura Bitters, Gin, Kina Lillet, Orange Juice
- Absinthe Cocktail
  
  Absinthe, Angostura Bitters, Syrup
- Absinthe (Special) Cocktail
  
  Absinthe, Gin, Gomme Syrup, Syrup of Anisette
- Absinthe Drip Cocktail
  
  Absinthe, Sugar
- Addington Cocktail
  
  French Vermouth, Italian Vermouth, Orange Peel, Soda Water
- Adonis Cocktail
  
  Dry Sherry, Italian Vermouth, Orange Bitters
- Affinity Cocktail
  
  Angostura Bitters, French Vermouth, Italian Vermouth, Scotch Whisky
- After Dinner Cocktail
  
  Brandy, Cherry Brandy, Lemon Juice, Prunelle Brandy

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!

White Currant Shrub

Strip the fruit, and prepare in a jar, as for jelly; strain the juice, of which put two quarts to 1 gallon of Rum, and 2 pounds of Lump Sugar; strain through a jelly bag.

Another Random One!
Cardinal Punch
1-1/2 lbs. Sugar

2 Qts. Sparkling Water

2 Qts. Claret

1 Pt. Brandy

1 Pt. Rum

1 Pt. Sparkling White Wine

1 Glass Italian Vermouth

Use punch bowl with a large block of ice.
Read Harry Braddock’s notes on Punch.

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