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.
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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.

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.

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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

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

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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.  http://savoystomp.com/2008/06/08/cabaret-cocktail/

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. http://savoystomp.com/2008/06/08/cabaret-cocktail/

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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.

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.

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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.

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.

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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.  http://savoystomp.com/2008/07/05/choker-cocktail/

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. http://savoystomp.com/2008/07/05/choker-cocktail/

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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* (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)

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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.)

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.)

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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.

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.

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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

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

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