Classy Savoy aficionados (and anyone drawn to this book clearly has good taste) will appreciate this edition’s iconic cover in addition to the classic, definitive text (Savoyists accept no substitute!).
Hardcover ISBN: 1626540926; Paperback ISBN: 1626540640.
For the ultimate in convenience and ease, consider our spiral-bound edition. After all, do you really want to be fumbling with pages while following cocktail recipes (especially after you’ve had a few drinks)? Enjoy the convenience of our spiral edition for greater cocktail-mixing ease: ISBN: 1626543038
Both supreme gentility and extraordinary fun characterized London's high society in the 1930s. When The Savoy Cocktail Book was first published, it not only enriched the style of the timesit became part of it.
Into the next millennium, The Savoy Hotel continues to evoke a world of elegance and style, and this updated edition features several new cocktails including the Millennium Cocktail, created by Peter Dorelli, the former Savoy head barman. This compendium attempts to cover everything about drinks and drinking, especially the art of cocktail creation, presentation, and consumption. With over 750 classic cocktail recipes, The Savoy Cocktail Book allows you to recreate the tradition of sophisticated soirées at The Savoy time and time again.
Harry Craddock left America during Prohibition to work as a cocktail barman for The American Bar at London's Savoy Hotel. Published in the wake of Prohibition, his Savoy Cocktail Book captures the spirit of the times with its historic recipes and vibrant illustrations. Craddock has been credited with popularizing many drinks and the invention of a number of classic cocktails, such as the White Lady and Corpse Reviver #2.
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About the Author
English bartender Harry Craddock (1875/76–1963) trained in the United States at Cleveland's grandest luxury hotel, the Hollenden, rising to prominence as one of the top mixologists of the twenties and thirties. During Prohibition, Craddock returned to England, where he worked at the American Bar of London's Savoy Hotel and cofounded the United Kingdom Bartenders Guild. "The Dean of Shakers," he is credited with inventing the dry martini as well as several classic cocktails, including Corpse Reviver No. 2 and the White Lady.
Read an Excerpt
MOST of the people one meets in places where Cocktails grow have an idea that they know the origin of the word "Cocktail"; none of them. However, agree as to what that origin is, and in any case they are all wrong, as they always put that origin somewhere between sixty and seventy years ago, whereas in The Balance, an American periodical, of May 13, 1806, we read that: "Cocktail is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters — it is vulgarly called bittered sling and is supposed to be an excellent electioneering potion." This is the earliest reference to the Cocktail that I have been able to find in print.
Historians have been misled by the word "Cocktail" into imagining that it was once in some way connected with the plumage of the domestic rooster. But this is not so. The true, authentic and incontrovertible story of the origin of the Cocktail is as follows: —
Somewhere about the beginning of the last century there had been for some time very considerable friction between the American Army of the Southern States and King Axolotl VIII of Mexico. Several skirmishes and one or two battles took place, but eventually a truce was called and the King agreed to meet the American general and to discuss terms of peace with him.
The place chosen for the meeting was the King's Pavilion, and thither the American general repaired, and was accommodated with a seat on the Bench, as it were, next to King A. himself. Before opening negotiations, however, His Majesty asked the general, as one man to another, if he would like a drink, and being an American general he of course said yes. The King gave a command and in a few moments there appeared a lady of entrancing and overwhelming beauty, bearing in her slender fingers a gold cup encrusted with rubies and containing a strange potion of her own brewing. Immediately an awed and ominous hush fell upon the assembly, for the same thought struck everyone at the same time, namely, that as there was only one cup either the King or the general would have to drink out of it first, and that the other would be bound to feel insulted. The situation was growing tense when the cup-bearer seemed also to realize its difficulty, for with a sweet smile she bowed her shapely head in reverence to the assembly and drank the drink herself. Everything was saved and the conference came to a satisfactory ending, but before leaving, the general asked if he might know the name of the lady who had shown such tact. "That," proudly said the King, who had never seen the lady before, "is my daughter Coctel."
"Right," replied the general, "I will see that her name is honoured for evermore by my Army."
Coctel, of course, became Cocktail, and there you are! There exists definite unquestionable proof of the truth of this story, but no correspondence upon the subject can in any circumstances be entertained.
So much for the early history of Cocktails. Since those days the Art of the Cocktail has developed very considerably, and in the following pages you will find the essence of the Art of Harry Craddock of the Savoy, the King of Cocktail Shakers, who has inspired, disciplined, ordered and arranged it. There arc few people in the world who can match his vast knowledge of liquids of all kinds, of how to mix them, and of how to create new cocktails for all great or state occasions, so that it is in all confidence that this book is set before you — the confidence that if anything should have been omitted it is in all probability not worth including.
At the same time, a few blank pages have been left at the end of the list of Cocktails for the addition of any new Cocktails that may be invented in the future.(Continues…)
Excerpted from "The Savoy Cocktail Book"
Copyright © 2018 Harry Craddock.
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Table of Contents
Contents Preface Foreword Part I Cocktails: Historical Note Sours Toddies Flips Egg Noggs Tom Collins Slings Shrubs Sangarees Highballs Fizzes Coolers Rickeys Daisies Fixes Juleps Smashes Cobblers Frappe Punches Cups Part II Wines Concluding Remarks Blank Pages for Additions