Before we get into some of the more esoteric liqueurs and ingredients found in the 1930 Savoy Cocktail Book, let’s discuss two of the most common ingredients found therein: the Vermouths.
French Vermouth vs Italian Vermouth
First off, in case you aren’t familiar: Vermouth is an aromatized wine that’s been macerated with spices. The French started making vermouth in the early 19th century, slightly after the Italians.
French vermouth
Also known as dry or white vermouth, French vermouth is typically pale or clear in color and has a bitter, dry, and floral flavor. It’s often used to make martinis.
Italian vermouth
Also known as sweet or red vermouth, Italian vermouth is usually dark brown or reddish in color and has a slightly sweet and mildly bitter taste. It’s often used to make Manhattans. Italian vermouth can also have a vanilla aroma and notes of spice and herbs.
Although these are the traditional associations, both countries make both dry and sweet vermouths. Some examples of French vermouths include Dolin and Noily Prat, while some examples of Italian vermouths include Martini & Rossi, Barolo Chinato Cocchi, Antica, and Berto.
“This recipe calls for Chartreuse, but doesn’t specify green or yellow…”
If a cocktail recipe simply calls for “Chartreuse” without specifying the color, it typically refers to Green Chartreuse. Green Chartreuse is the more commonly used variety in cocktails due to its bold, herbal flavor and higher alcohol content (55% ABV).
However, if the recipe is aiming for a subtler, sweeter profile, it might use Yellow Chartreuse, but this should be specified in the recipe since it has a distinct flavor (milder, with honey and saffron notes) and lower alcohol content (40% ABV).
When in doubt, go with Green Chartreuse unless the recipe explicitly calls for Yellow Chartreuse.
Less-Common Ingredients
- Abricotine – Abricotine is an apricot-based brandy or liqueur traditionally produced in Switzerland and France. Made by distilling fresh apricots, it has a rich, fruity flavor with both sweet and slightly tart notes, capturing the essence of ripe apricots. Abricotine is typically enjoyed as a digestif, but it can also be used in cocktails to add a natural apricot taste and depth. It’s similar to other fruit brandies, like kirsch or eau-de-vie, but with a distinct apricot profile.
- Anis del Oso – Anís del Oso is a traditional Spanish anisette liqueur known for its strong, sweet anise flavor, similar to other anise-flavored spirits like sambuca or pastis. The name “del Oso” (meaning “of the bear” in Spanish) references the bear, often a symbol of the Cantabrian region in Spain where it originates. Made by distilling aniseed, it is usually enjoyed neat, over ice, or with a splash of water, which turns the spirit cloudy due to its high anethole content (the essential oil in anise).
- Byrrh – Byrrh is a French aperitif made from red wine, mistelle (grape juice fortified with brandy), and quinine. Created in the late 19th century, it has a rich, slightly sweet flavor with herbal and fruity notes, balanced by the subtle bitterness of quinine. Byrrh is often enjoyed on its own over ice, with a twist of lemon or orange, or used in cocktails where its smooth, wine-like profile adds depth and complexity.
- Castor Sugar – castor sugar (sometimes spelled caster sugar) is finely ground granulated sugar. It is not as fine as confectioners’ sugar, as it does have a little grit to it, and is not powdery. So, in terms of texture, it falls somewhere between granulated sugar and confectioners’ sugar.
- Charbreaux – There’s little to no information about Charbreaux available on the Internet. It’s possibly a mis-spelling (there are quite a few in the Savoy book) or a long-defunct brand. If you happen to know please do share with the class.
- Creme de Cassis – Crème de Cassis is a sweet, dark red liqueur made from blackcurrants, originating in France. It has a rich, fruity flavor with a deep berry sweetness and is commonly used in cocktails, such as the classic Kir (white wine and crème de cassis) or Kir Royale (champagne and crème de cassis). The liqueur’s intense blackcurrant taste makes it a versatile ingredient for adding sweetness and berry notes to drinks and desserts.
- Creme de Noyau – Crème de noyau is a sweet, almond-flavored liqueur made from apricot, peach, or cherry kernels, giving it a distinctive marzipan-like taste. It often has a bright red hue, although some varieties are clear. Similar liqueurs include amaretto, which also provides an almond flavor, though with a less intense kernel note.
- Creme Yvette – Crème Yvette is a floral and berry liqueur made primarily from violet petals, with additional flavors of berries, vanilla, orange peel, and honey. This distinctive combination creates a deep, aromatic sweetness with a hint of floral earthiness, making it a popular ingredient in classic cocktails like the Aviation.
- East India Punch – East Indian Punch is a historical style of punch that originates from the colonial era and incorporates flavors inspired by Indian spices and fruits. This punch typically includes ingredients like rum or brandy, citrus juices (such as lime or lemon), sugar, tea, and a variety of spices like cinnamon, clove, and nutmeg. Some recipes also call for tropical elements like pineapple or other exotic fruits. The combination creates a complex, aromatic drink that is often served in large batches and enjoyed at social gatherings.
- Eau de Vie de Danzig – Eau de Vie de Danzig, also known as Goldwasser, is a traditional herbal liqueur originating from Gdańsk (Danzig), Poland. It is characterized by its aromatic blend of spices and herbs, like cardamom, cloves, and cinnamon, and is famously infused with real gold flakes. The gold is purely decorative, while the liqueur’s complex, spiced flavor profile makes it a unique ingredient in cocktails and an enjoyable drink on its own.
- Forbidden Fruit Liqueur – Forbidden Fruit Liqueur is a historic grapefruit-flavored liqueur first crafted in the late 1800s by Charles Jacquin et Cie, known for its unique citrus and floral profile derived from grapefruit or pomelo, grape brandy, and honey. Popular in pre-Prohibition cocktails, it was discontinued in the 1970s, with its spherical bottle later repurposed for Chambord. Mixologists have since tried to replicate its flavor, and a modern version by Lee Spirits Company now offers an opportunity to enjoy this classic liqueur’s essence in cocktails today.
- Gomme Syrup – Gomme syrup is a type of sugar syrup used in cocktails, distinguished by the addition of gum arabic, a natural thickener derived from acacia trees. The gum arabic gives the syrup a smooth, velvety texture, which helps improve the mouthfeel of drinks and create a richer consistency. Gomme syrup is slightly thicker and more stable than simple syrup, making it ideal for classic cocktails where it can subtly enhance the body and sweetness without altering the flavors.
- Groseille Syrup – Groseille syrup is a sweet, non-alcoholic syrup made from red currants (known as groseilles in French). It has a bright red color and a tangy, fruity flavor that combines sweetness with a mild tartness. Groseille syrup is often used in cocktails, mocktails, and desserts to add a burst of red fruit flavor, or it can be mixed with water or soda for a refreshing drink. Its vibrant taste and color make it a popular ingredient in summer beverages.
- Hercules – Hercules liqueur, a now-defunct ingredient mentioned in vintage cocktail recipes like those in The Savoy Cocktail Book, was a red wine-based aperitif infused with yerba maté and other unknown herbs. It was once thought to be an absinthe substitute, but research points to its similarity to vermouth, with added herbal and caffeine-like qualities. Efforts to replicate it have involved creating yerba maté-infused aperitifs, though no commercial reproductions exist. Its exact original flavor remains elusive due to a lack of available samples.
- Kola Tonic – Kola tonic is a non-alcoholic syrup known for its unique, sweet, and slightly bitter taste derived from kola nut extract, often used as a mixer in cocktails and mocktails. It adds a distinctive earthy, herbal flavor with notes of vanilla and caramel, making it ideal for adding complexity to drinks. Originating in South Africa, kola tonic is often paired with soda water, gin, or rum.
- Kummel – Kümmel is a sweet, colorless liqueur flavored primarily with caraway seed, along with other spices like cumin and fennel. Originating in Europe, it has a distinctive savory, herbal taste, often likened to rye bread, and adds a unique depth to cocktails and digestifs. Its slightly spicy, aromatic flavor profile makes it well-suited to both classic and modern cocktail recipes.
- Oxygenee Cusenier – Oxygénée Cusenier is a vintage-style absinthe developed by Cusenier, a French spirits company. Known for its high quality, it includes added oxygen to enhance smoothness and reduce bitterness, which was considered innovative in the 19th century. The drink has a complex herbal profile with a distinctive anise flavor, and it was highly regarded during the Belle Époque period, when absinthe was especially popular in Europe.
- Plymouth Gin – Plymouth Gin is a smooth, slightly sweeter, and earthier gin style produced exclusively in Plymouth, England, known for its balanced flavor and ties to classic cocktails like the Martini. A good substitute for Plymouth Gin in cocktails would be a mild, less juniper-forward gin like Hayman’s Old Tom or a softer London Dry Gin such as Beefeater, which offers a similar balance without overwhelming botanical intensity.
- Pricota – Pricota is an apricot-flavored brandy liqueur that was originally produced by Humphrey Taylor Co. in England. Though it’s now unavailable, its rich apricot profile makes it a great addition to cocktails. For a similar taste, one might substitute other apricot-flavored brandies, apricot liqueurs, or even peach liqueurs, which provide a comparable fruity sweetness in mixed drinks. More information is available here.
- Quinquina – Quinquina is a type of French aperitif wine that is aromatized and fortified with quinine, extracted from the bark of the cinchona tree (often referred to as “quina”). This addition of quinine gives it a distinctive, slightly bitter taste, which is balanced by the wine’s natural sweetness and other herbal and citrus flavors. Popular varieties of quinquina include Dubonnet and Lillet, which are often enjoyed on their own or in cocktails, adding a complex, herbal depth with a touch of bitterness. Quinquina has historical roots as a medicinal tonic and has evolved into a popular aperitif style.
- Secrestat Bitter – Secrestat Bitter is a classic French bitters made from a blend of herbs, roots, and botanicals, offering a complex, aromatic flavor profile. Known for its balanced bitterness and subtle sweetness, it’s often compared to other European bitters like Campari or Suze. Traditionally, Secrestat Bitter is enjoyed as an aperitif, either on its own, with soda, or in cocktails where it adds depth and enhances herbal notes.
- Sirop-de-Citron – Sirop de citron is a sweet, lemon-flavored syrup popular in French cuisine, often used as a refreshing beverage or cocktail mixer. Made from fresh lemon juice, sugar, and water, it captures the bright and tangy essence of lemons. Sirop de citron can be diluted with water or soda to create a thirst-quenching lemonade-like drink or used as a flavorful addition to desserts and sauces. Its versatility and vibrant taste make it a staple in many households, especially during warm weather or festive occasions.
- Swedish Punch (Punsch) – Swedish punsch is a traditional liqueur from Sweden, typically made by blending arrack (a spirit distilled from sugarcane or rice) with sugar, water, and various spices. Its origins date back to the 18th century, when it was popularized by Swedish sailors and merchants. The drink has a distinct sweet and slightly spiced flavor, often enjoyed chilled or used in cocktails. Swedish punsch is often associated with social gatherings and festive occasions, embodying a unique aspect of Swedish culinary culture. Swedish punsch can be found under several brand names, including Carlshamns Flagpunsch Original, Cederlunds Torr Caloric Punsch, Facile XO Swedish Punsch and Kronan Swedish Punsch Liqueur.
Advertisement