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Every Absinthe Cocktail in the Savoy Cocktail Book (1930)

108 absinthe cocktails in the 1930 Savoy Hotel Cocktail Book. Interesting since absinthe had been banned in its major production countries in 1912 and 1915! Thereby hangs a tale ... to be resolved elsewhere. In the meantime, in true "Julie, Julia" style, Erik Ellestad has re-created every one of the cocktails from the Savoy book in the Savoy Stomp. Many of the pictures here come from his blog: you may click through on some of them to go straight to the relevant entry.

Gun Cotton Cocktail: 1: Fill a cocktail glass halfway with crushed ice. 2: Add the 2 oz dry gin, 1 oz Dubonnet and 2 dashes absinthe to the cocktail shaker. 3: Cover the cocktail shaker with the palm of your hand or with the supplied top, and shake gently for 10 to 15 seconds. Don’t shake too hard, or you’ll bruise the gin. 4: Strain the contents of the cocktail shaker into a chilled martini glass. 5: Garnish the drink with a twisted lemon peel, and serve while ice-cold.

Moonshine Cocktail (6 People) 3 Glasses Gin. (1 1/2 oz Martin Miller’s Gin) 2 Glasses French Vermouth. (1 oz Dolin Dry Vermouth) 1 Glass Maraschino. (1 barspoon Luxardo Maraschino) Before shaking add a drop of Absinthe Bitters (Gin and Wormwood). (Add an Olive.)

Yellow Daisy Cocktail* (6 People) 2 Glasses Gin. (1 oz Ransom Old Tom Gin) 2 Glasses French Vermouth. (1 oz Vermouth Perucchi Blanc) 1 Glass Grand Marnier. (1/2 oz Clement Creole Shrubb Orange Liqueur) Before shaking add a dash of Absinthe. (1 dash Duplais Verte Absinthe)

Yellow Daisy Cocktail | Savoy Stomp

savoystomp.com

Absinthe Cocktail 1/2 Absinthe (1 1/2 oz Absinthe Verte de Fougerolles) 1/2 Water (1 1/2 oz Water) 1 dash Syrup (Rich Simple Syrup) 1 dash Angostura Bitters The Absinthe Cocktail is on the right.

Absinthe (Special) Cocktail 2/3 Absinthe (1 oz Absinthe Verte de Fougerolles) 1/6 Gin (1/4 oz Beefeater Gin) 1/6 Syrup of Anisette or Gomme Syrup (barspoon Rich Simple Syrup) 1 dash Orange Bitters 1 dash Angostura Bitters Instructions for both are, “Shake Well and Strain into a Cocktail Glass”. The Special is on the left.

Absinthe Drip Cocktail 1 Liqueur Glass Absinthe Dissolve 1 lump of sugar, (leave this out if you are using a sweetened Absinthe-a-like,) using the French drip spoon, and fill glass with cold water.

Absinthe Frappe 2/3 Absinthe, 1/6 Syrup of Anisette, double quantity of water. Shake up long enough until the outside of the shaker is thoroughly covered with ice. Strain into a small tumbler.

Apparent Cocktail 1/2 Dry Gin (1 1/2 oz Beefeater’s Gin) 1/2 Dubonnet (1 1/2 oz Dubonnet Rouge) 1 Dash Absinthe. (1/4 tsp. Absinthe Verte de Fougerolles) Shake (stir, please) well and strain into cocktail glass. (Twist orange peel over glass.)

ATTY Cocktail 1/4 French Vermouth. (3/4 oz Noilly Prat Dry Vermouth) 3 Dashes Absinthe. (1/2 tsp Verte de Fougerolles Absinthe) 3/4 Dry Gin. (1 1/2 oz Mild Dry Gin, Beefeater’s and Aviation are current faves in this cocktail) 3 Dashes Crème de Violette. (1/2 tsp Rothman and Winter Creme de Violette) Shake (stir, please) well and strain into cocktail glass. (Squeeze lemon peel on top.)

Biter Cocktail (6 People) 3 Glasses of Gin (3 oz Tanqueray Gin) 1 1/2 Glasses of Lemon Juice slightly sweetened (1 1/2 oz Lemon Juice) 1 1/2 Glasses of Green Chartreuse ( 1 1/2 oz Green Chartreuse) Before shaking add a Dash of Absinthe (Verte de Fougerolles) Shake well and strain into cocktail glass.

Blackthorn Cocktail 3 Dashes Angostura Bitters 3 Dashes Absinthe (Verte de Fougerolles) 1/2 Irish Whisky (1 1/2 oz Redbreast Irish Whiskey) 1/2 French Vermouth (1 1/2 oz Noilly Prat Dry Vermouth) Shake (stir – eje) well and strain into cocktail glass

Block and Fall Cocktail 1/6 Anis del Oso or Absinthe (1/2 oz Verte de Fougerolles Absinthe) 1/6 Calvados (1/2 oz Germain-Robin Apple Brandy) 1/3 Brandy (1 oz Korbel VSPOP) 1/3 Cointreau (3/4 oz Cointreau) Shake (stir, please) well and strain into cocktail glass.

Bombay Cocktail (No. 2) 1 Dash Absinthe (sadly Pernod was all they had) 3 Dashes Curacao (didn’t see brand, might have been triple sec) 1/2 Brandy (Courvoisier VSOP) 1/4 Italian Vermouth (didn’t see) 1/4 French Vermouth (didn’t see) Shake well and strain into cocktail glass

Brazil Cocktail 1 Dash Angostura Bitters 1 Dash Absinthe (1/4 barspoon Verte de Fougerolles Absinthe) 1/2 French Vermouth (2 oz Noilly Prat) 1/2 Sherry (2 oz Lustau Solera Reserva Dry Oloroso Sherry “Don Nuño”) Stir well and strain into cocktail glass. Squeeze lemon peel on top.

Brunelle Cocktail 1/4 Absinthe (1/2 oz Verte de Fougerolles Absinthe) 1/2 Tablespoonful of Sugar (1 teaspoon caster sugar) 3/4 Lemon Juice (Juice 1/2 lemon) (1 oz Boodles Gin) Shake well and strain into cocktail glass.

Bunny Hug 1/3 Gin (Almost 3/4 oz Boodles Gin) 1/3 Whisky (Almost 3/4 oz Binny’s Single Barrel Buffalo Trace Bourbon) 1/3 Absinthe (Almost 3/4 oz Absinthe Verte de Fougerolles) Shake (Stir? What does it matter? I lean towards shake for this MF.) well and strain into cocktail glass.

Cabaret Cocktail 1 Dash Absinthe (Verte de Fougerolles) 1 Dash Angostura Bitters 1/2 Dry Gin (1 1/2 oz Boodles Gin) 1/2 Caperitif (1 1/2 oz Dubonnet Blanc) Shake (stir, please) well and strain into cocktail glass. Add a Cherry. savoystomp.com/...

Castle Dip Cocktail 1/2 Apple Brandy (1 oz Laird’s Bonded Apple Brandy) 1/2 White Creme de Menthe (1 oz Brizard Creme de Menthe) 3 Dashes Absinthe (1/2 barspoon Verte de Fougerolles Absinthe) Shake (stir, please) well and strain into cocktail glass.

Choker Cocktail* (6 People) 4 Glasses Whisky (1 1/2 oz Binny’s Select Buffalo Trace Bourbon) 2 Glasses Absinthe (3/4 oz Lucid Absinthe) 1 Dash Absinthe Bitters (Angostura Bitters) This Cocktail is to be very thoroughly shaken and no sweetening in any form should be added. savoystomp.com/...

Chrysanthemum Cocktail 3 Dashes Absinthe 1/3 Benedictine 2/3 French Vermouth Shake (stir, please) well and strain into cocktail glass. Squeeze orange peel on top. The cocktail in the photograph was made by Bobby Heugel, owner of The Anvil, Houston.

Cordova Cocktail 2/3 Dry Gin. (1 1/2 oz Tanqueray) 1 Dash Absinthe. (Lucid Absinthe) 1 Teaspoonful Fresh Cream. 1/3 Italian Vermouth. (3/4 oz Cinzano Rosso) Shake well and strain into cocktail glass. savoystomp.com/...

Corpse Reviver No. 2 1/4 Wine Glass Lemon Juice (3/4 oz) 1/4 Wine Glass Kina Lillet. (3/4 oz) 1/4 Wine Glass Cointreau. (3/4 oz) 1/4 Wine Glass Dry Gin. (3/4 oz) 1 Dash Absinthe. Shake well and strain into cocktail glass.

Deep Sea Cocktail 1 Dash Absinthe. (Verte de Fougerolles) 1 Dash Orange Bitters. (Regan’s Orange Bitters) 1/2 French Vermouth. (1 1/2 oz Noilly Prat Dry) 1/2 Old Tom Gin. (1 1/2 oz Junipero Gin, dash rich simple syrup) Shake (stir, please) well and strain into cocktail glass. Add 1 olive (Divina Roasted Red Pepper Stuffed) and squeeze Lemon Peel on top. savoystomp.com/...

Dempsey Cocktail 2 Dashes Absinthe. (2/3 tsp. Verte de Fougerolles) 2 Dashes Grenadine. (2/3 tsp. Homemade) 1/2 Gin. (Generous 1 oz Bombay Gin) 1/2 Calvados. (Generous 1 oz Clear Creek Apple Brandy) Shake (it would probably be more attractive stirred) well and strain into cocktail glass. savoystomp.com/...

Depth Charge Cocktail 2 Dashes Absinthe. (Verte de Fougerolles) 1/2 Glass Kina Lillet. (Generous 1 oz Cocchi Americano) 1/2 Glass Dry Gin. (Generous 1 oz Junipero Gin) Shake (Stir, please) well and strain into cocktail glass. Squeeze orange peel on top.