Cultural and Historical Importance
The Savoy Cocktail Book (1930), written by legendary bartender Harry Craddock, is one of the most influential cocktail recipe collections in the history of mixology. Published during Prohibition in the U.S., the book represents a significant cultural shift, with Craddock relocating to London, where he worked at the American Bar in the Savoy Hotel. His position at the Savoy allowed him to showcase the best of pre-Prohibition American cocktails while integrating European influences, creating a blend of global cocktail culture. The book quickly became a go-to reference for bartenders and cocktail enthusiasts worldwide.
The book is notable for codifying numerous classic cocktails, many of which are still popular today, such as the Martini, Corpse Reviver #2, and the White Lady. Craddockâs style emphasized precision and elegance, often using minimal ingredients but focusing on quality and balance. The Savoy Cocktail Book also featured creative and whimsical illustrations, which added to its appeal during the Jazz Age, embodying the glamour and sophistication of the cocktail scene of that era.
Over time, the book has cemented its place as a cornerstone of cocktail culture. It has inspired generations of bartenders and cocktail lovers, helping to preserve classic recipes and techniques while also encouraging innovation. Even nearly a century later, the Savoy Cocktail Book remains a foundational text in both historical and contemporary cocktail making, bridging the past and present in the world of mixology.
A Searchable, Editable Database
All that said, original copies of the 1930 Savoy Cocktail Book are either impossible to find or are cost-prohibitive due to their rarity. Scans and digital versions are available online or as reprints, but they are difficult to use when you wish to quickly search for a recipe.
Because the book is now in the public domain, I decided that a searchable database of the cocktails and other drinks presented in the Savoy Cocktail Book was needed, and that I could easily put one together in a matter of a few days. Hence the Savoy Cocktail Database was born.
Stylistic Notes
The recipes in this database were entered exactly as printed in the original book, including any typographical errors, British spellings (e.g., “flavouring”), capitalizations that look Odd to the Modern Eye, and so on. Indeed, there are even a few entries whose names and descriptions might be frowned upon in a modern context. Nothing is omitted from the original.
Several recipes call for including the crushed pit of a stone fruit (i.e., peach, apricot, etc.) This is highly inadvisable, as stone fruit pits and other seeds from the plant family Prunus contain a potentially dangerous chemical called amygdalin that can creates poisonous cyanide when digested. While swallowing a single pit is unlikely to cause cyanide poisoning, consumption of several unprocessed pits can produce symptoms. Warnings are posted on these recipes as a reminder to use caution.
Additionally, it is important to note that cocktails in that era were smaller, and ingredients were sometimes difficult to come by. Using the Measurements notes can assist you in coming up with something closer to modern servings.
One other thing to note is that this database does not include the section of the book entitled, “Prepared Cocktails for Bottling.” The recipes therein are outside the scope of the “home bartender” because each requires such a large quantity of each ingredient (ex: “5 Gallons Bourbon Rye Whisky”). Similarly, a small section on “Prepared Punch for Bottling” is excluded for similar reasons. Finally, the original text also contains an extensive section on fine wines that is not included here.
Comments, Suggestions, Errata, etc. Welcomed
Please reach out and let me know if you find anything amiss, have comments on certain recipes, suggestions on site improvements, etc.
Cheers!
Bob Sawyer
Mixology Enthusiast
Bourbony.co
