The sidecar is any cocktail traditionally made with cognac, orange liqueur, plus lemon juice. In its ingredients, the drink is perhaps most closely related to the older brandy crusta, which differs both in presentation and in proportions of its components.
The Hanky-Panky is a cocktail made from gin, sweet vermouth, and Fernet-Branca. It was created by Ada "Coley" Coleman, head bartender at the Savoy Hotel, London.
The gimlet is a cocktail made of gin and lime cordial. A 1928 description of the drink was: gin, and a spot of lime. A description in the 1953 Raymond Chandler novel The Long Goodbye stated that "a real gimlet is half gin and half Rose's lime juice and nothing else." This is in line with the proportions suggested by The Savoy Cocktail Book (1930), which specifies one half gin and one half lime juice. However, modern tastes are less sweet, and generally provide for up to four parts gin to one part lime cordial.
Lillet is a French wine-based aperitif from Podensac. Classed as an aromatised wine within EU law, it is a blend of 85% Bordeaux region wines and 15% macerated liqueurs, mostly citrus liqueurs. The mix is then stirred in oak vats until blended. During the aging process, Lillet is handled as a Bordeaux wine.
Joe Gilmore was one of the longest running Head Barmen at The Savoy Hotel's American Bar. He was born in Belfast and moved to London in 1938. Gilmore started as a trainee barman at The American Bar in 1940 and was appointed Head Barman in 1955, a position he held until he retired in 1976. Over his years as Head Barman, Gilmore invented numerous cocktails to mark special events and important guests, a longstanding tradition at the American Bar. Gilmore invented cocktails in honour of various politicians, celebrities, and members of royalty, including Prince William, The Princess Royal, The Queen Mother, Prince Andrew, Sir Winston Churchill, and American Presidents Harry S. Truman and Richard Nixon. He also invented cocktails to commemorate the first walk on the moon in 1969 by Neil Armstrong, and the American and Russian link-up in space in 1975.
White Lady is a classic cocktail that is made with gin, cointreau or Triple Sec, fresh lemon juice and an optional egg white. It belongs to the sidecar family, made with gin in place of brandy. The cocktail sometimes also includes additional ingredients, for example egg white, sugar, cream, or creme de menthe.
Harry Craddock was an English bartender who became one of the most famous bartenders of the 1920s and 1930s. He is known for his tenure at the Savoy Hotel in London, and for his 1930 book, The Savoy Cocktail Book.
A greyhound is a cocktail consisting of grapefruit juice and gin mixed and served over ice. If the rim of the glass has been salted, the drink is instead called a salty dog.
The Paradise is an IBA official cocktail, and is classified as a "pre-dinner" drink, an apéritif.
The Pegu Club or the Pegu is a gin-based cocktail that was the signature drink of Burma's Pegu Club. Located just outside Rangoon, the club was named after the Pegu, a Burmese river, and its members were those Britons who were senior government and military officials and prominent businessmen.
The Aviation is a classic cocktail made with gin, maraschino liqueur, crème de violette, and lemon juice. Some recipes omit the crème de violette. It is served straight up, in a cocktail glass.
The Chicago cocktail is a brandy-based mixed drink probably named for the city of Chicago, Illinois. It has been documented in numerous cocktail manuals dating back to the 19th century. Chicago restaurant critic John Drury included it in his 1931 guide Dining in Chicago, noting that it had been served at the American Bar in Nice and the Embassy Club in London. Whether it originated in Chicago is unknown.
The corpse reviver family of named cocktails are sometimes drunk as alcoholic hangover tongue-in-cheek "cures", of potency or characteristics to be able to revive even a dead person. Some corpse reviver cocktail recipes have been lost to time, but several variations commonly thought to be tied to the American Bar at the Savoy Hotel remain, especially those espoused by Harry Craddock that originally date back to at least 1930 and are still being made. Many "reviver" variations exist and the word is sometimes used as a generic moniker for any morning-after cocktail.
The Queens Cocktail is a variant on the Perfect Martini, with the addition of pineapple juice and sometimes lemon juice. Its closest relative is the more popular Bronx, which contains orange juice rather than pineapple.
The Zazarack cocktail, later spelled Zazarac, is an American cocktail which may be related to the Sazerac, although it might have originated completely independent of the more famous drink.
A damn the weather is a Prohibition Era cocktail made with Gin, sweet vermouth, orange juice, and a sweetener. It is served shaken and chilled, often with a slice of orange or other citrus fruit.
The Chrysanthemum is a cocktail made with absinthe, Bénédictine, and vermouth. The pre-prohibition cocktail is sometimes credited to 1930 edition of The Savoy Cocktail Book, although an earlier recipe appears in the influential early 20th century cocktail book Recipes for Mixed Drinks (1916) by Hugo R. Ensslin.
The Creamsicle is a cocktail made with vodka, cream, orange liquor, milk and simple syrup. It is a sweet, creamy cocktail that can be served as a shot or a float made with orange soda and ice cream. Modern variations of the cocktail may replace the milk with orange juice, and use a vanilla vodka or other dessert flavored vodka like whipped cream vodka. If orange juice is used, the cocktail is shaken.
The Cowboy is a Prohibition era cocktail made with Scotch and cream. It's been described as a "terrible drink" by Paul Dickson, added to later editions of Patrick Gavin Duffy's book The Standard Bartenders Guide. It also appears in The Savoy Cocktail Book by Harry Craddock. When dark rum is added, it's called a "Midnight Cowboy". It's shaken with ice and served in a cocktail glass.
