Hotel Haute-Savoie

2 oz Rye, Rittenhouse
1 oz Elderflower liqueur, St. Germain
1⁄2 oz Dry vermouth, Noilly Prat
1 bsp Absinthe
1 ds Bitters, Angostura
1 ds Orange bitters
Instructions

Stir with ice. Strain into a stemmed glass.

History

Based on the Lawhill cocktail (Savoy, 1920s)

YieldsDrink
Authenticity
Authentic recipe
Creator
Misty Kalkofen, Drink, Boston
Source reference

http://books.google.co.nz/books?id=_6PR9Bh80zIC&pg=PA88

Curator rating
Not yet rated
Average rating
4 stars
(24 ratings)
From other users
  • This is delicious! I added an orange garnish that complimented well. — ★★★★★
  • I always overdo the absinthe but it was still wonderful.
  • Very nice. Next time, though, I might back off on the St. Germain a tad.
  • This drink is awesome.
  • Amazing!
  • Interesting alchemy in this one. A light touch on the absinthe is probably advisable. — ★★★★
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I got into cocktails by randomly buying the book Absinthe Cocktails, and this is in it and one of the first cocktails I ever made. One drink makes you buy some bottles, then you buy more until you have a whole damn cabinet full. Made this again with a really assertive Spanish vermouth and less elderflower, now that I'm wise enough to know 1 oz is crazy. It's good no matter how you stir it though

Rhum Old Pal

1 oz Rhum Agricole, St. George Aqua Perfecta
1 oz Dry vermouth
1 oz Gran Classico
Instructions

Stir, strain, rock.

YieldsDrink
Year
2010
Authenticity
Authentic recipe
Creator
??, via Camper English
Source reference

http://savoystomp.com/2010/08/30/mxmo-bbs/ in comments

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
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  • Viking's Cup — Gran Classico, Aromatized wine, Aquavit, Applejack, Bitters
  • Gran Ol' Time — Grapefruit Vodka, Gran Classico, Dry vermouth, Bitters, Lemon peel
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Carta Blanca

1 1⁄2 oz Cuban rum, Havana Club 3
1 oz Bianco Vermouth, Dolin (rose petal-infused)
3⁄4 oz Lemon juice
1⁄4 oz Grenadine
1⁄4 oz Simple syrup
Instructions

Shake, strain, up. Optionally, garnish with rose petal(s).

Notes

A Presidente meets a Bacardi. A rinse of either apricot eau de vie or kirschwasser can add nice aromatics.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
Similar cocktails
  • The Green Veil — Pisco, White wine, Elderflower liqueur, Herbal liqueur, Lime juice, Simple syrup, Kiwi
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  • Hamilton Park Swizzle — Applejack, Palo Cortado Sherry, Falernum, Pineapple syrup, Lime juice
  • Boardwalk Flyer — Cachaça, Bianco Vermouth, Crème de Banane, Bitters, Lime juice, Nutmeg, Mint

Season Ticket

2 oz Fino sherry
1⁄2 oz Cognac, Pierre Ferrand 1840
1⁄2 oz Lemon juice
3⁄4 oz Apple liqueur
1⁄4 oz Orange flower syrup
1 spg Mint (as garnish)
1 pn Nutmeg (as garnish)
Instructions

Add ingredients to julep cup or Collins, add some crushed ice and stir, top with more crushed ice and garnish with woken mint. Serve with straws.

Notes

Terrington's version: "Put into an ice pitcher 1 bottle of cider, 1 gill of good lemonade, 2 glasses of dry sherry, 1 teaspoonful of orange-flower water, 3 sprigs of mint; sweeten to taste; add 1 lb of shaven ice.

YieldsDrink
Year
2014
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Source reference

Adapted from William Terrington's Cooling Cups and Dainty Drinks (1869), p. 193.

Curator rating
Not yet rated
Average rating
Not yet rated
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Bananas & Blow

2 oz Guatemalan rum, Zacapa
3⁄4 oz Lemon juice
1⁄2 oz Cane syrup
1⁄4 oz Crème de Banane, Giffard
10 dr Bitters, Bittermens Xocolatl Mole (or Orinoco)
Instructions

Shake, strain, up, garnish with banana slices dusted with sugar (or blow).

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Source reference

https://www.youtube.com/watch?v=6Gd87JmkAkE

Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • Used Flor de Caña 7 años. Very tasty & refreshing. Subbed 1/2 oz Falernum + 1/6 oz cinnamon simple for regular cane syrup.
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Bechdel Test

2 oz Rye
1⁄2 oz Aromatized wine, Lillet Rose
1⁄2 oz Gran Classico
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, up, express and insert twist.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Unexpectedly savory and slightly briny. Sweetish but complex.
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Bevx commented on 9/19/2014:

Awesome name!... Looks delicious, too.

I am fond of Lillet Rose and the aggressive bitterness of Gran Classico separately, but for some reason the combination in this drink creates an odd lipstick/old lady floral perfume effect that doesn't work for me (or the others who sampled my drink.) It was somewhat better as it warmed.

Negroni Sgroppato

1 oz Aperol
1 oz Sweet vermouth, Carpano Punt e Mes
2 oz Lemon sorbet
2 oz Champagne
Instructions

Shake first three ingredients, strain over Champagne.

YieldsDrink
Year
2014
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
From other users
  • Variant instead of lemon sorbet: - lemon juice, lemon zest, water, agave - roughly from https://www.thekitchn.com/recipe-lemon-sorbet-dessert-recipes-from-the-kitchn-10352
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The Orchard

2 oz Apple brandy, Lairds 100 proof
1⁄4 oz Maple syrup, Blis Bourbon Barrel Aged
1⁄2 oz Simple syrup (skinny)
1⁄8 oz Allspice Dram, St. Elizabeth
Instructions

Build in a shaker, add large ice cubes, shake well and strain into a chilled, stemmed glass. Garnish with a few drops of Angostura or more allspice dram.

Notes

Be careful with the allspice dram it can take over.

History

Created at the Violet Hour in 2009

YieldsDrink
Year
2009
Authenticity
Your original creation
Creator
Kyle Davidson, Blackbird, Chicago
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • A little sweet. Try reducing simple. 1/4 oz?
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Surf & Turf Cocktail

1 1⁄2 oz Old Tom Gin, Tanqueray Old Tom
3⁄4 oz Dry vermouth
1⁄2 oz Fino sherry
1⁄4 oz Curaçao
1 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, up, twist.

Notes

Difford recommends stirring in a half ounce of water. Just omit it and stir until the drink's well-diluted.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Simon Difford
Source reference

http://www.diffordsguide.com/cocktails/recipe/3392/surf-and-turf-cockta…

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Dry. Solid. Nothing spectacular but this is a tasty drink!
  • Lovely to the nose, taste doesn't do as much for me. — ★★★
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Midnight Matinee

1 1⁄2 oz Sweet vermouth, Cocchi Vermouth di Torino
1 1⁄2 oz Oloroso sherry, Lustau
3⁄4 oz Passion fruit syrup (vanilla-passion fruit syrup)
1 t Amaro Nardini
1 t Islay Scotch, Laphroaig Quarter Cask
1 twst Orange peel (as garnish)
Instructions

Stir, strain over an ice cylinder in a rocks glass, express and insert orange twist.

Notes

Vanilla-passion fruit syrup: two parts Boiron passion fruit puree to three parts vanilla syrup.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Amanda Elder, Pouring Ribbons, NYC.
Source reference

in person

Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Lovely and mysterious.
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