Thursday, December 17, 2015

41 Days of Drinks (day 27)

• This is the latest entry in a daily feature that is running through New Year's Eve. To provide it, I combed through all sorts of sources -- my own archives, bar books, distillers' ideas, etc. -- even press releases from breathless PR people seeking to get their clients' products mentioned.

I do enjoy old cocktail books. There is something about the ingredients and explanations that evoke their times as much as some history books do. One such in my library is "The Savoy Cocktail Book," first published in England in 1930. Here's how it explained itself in that first edition:

"Being in the main a complete compendium of the Cocktails, Rickeys, Daisies, Slings, Shrubs, Smashes, Fizzes, Juleps, Cobblers, Fixes, and other Drinks, known and vastly appreciated in this year of grace 1930, with sundry notes of amusements and interest concerning them, together with subtle Observations upon Wines and their special occasions. Being in the particular an elucidation of the Manners and Customs of people of quality in a period of some equality."

The book has since been reissued at least five time, together with an amusing collection of drawings throughout that touch on the people, the places, and the times.


This drink was created by Harry Craddock at the Savoy Hotel bar on February 28, 1922, to mark the wedding celebrations of Her Royal Highness Princess Mary.

4 parts Calvados
1 part French (dry) Vermouth
1 part Dubonnet
Fresh ice

Put all ingredients into a metal cocktail shaker, shake well, and strain into a chilled cocktail glass.

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