Cocktail Recipes

2/3 absinthe 1/6 gin 1/6 syrup of anisette or gomme syrup* 1 dash orange bitters 1 dash Angostura Bitters   Shake thoroughly, and strain into cocktail glass.   * Syrop Gomme, or simple syrup.    Savoy Cocktail Book, 1930

Add to iced tumbler, stir and strain into a cocktail glass:    2 dashes of gin 2/3 absinthe 1/3 water   The Old Waldorf-Astoria Bar Book, 1933

Mix in large bar glass:   1 pony absinthe 1 dash anisette 1 dash bitters 4 dashes gum* 1 wineglass water Glass fine ice   Shake well and strain into cocktail glass.   * Syrop Gomme, or simple syrup.    Mixed Drinks and How To Make ThemThe Bishop and Babcock Co., 1900.

Absinthe Cocktail, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.

Fill with ice. Add: 1 bar spoons gomme syrup* 1 dash Boker’s bitters 1 dash anisette 1 oz water or seltzer 3 oz absinthe Shake. Strain into cocktail glass. Garnish with a lemon twist. Serve. * Syrop Gomme, or simple syrup.  New & Improved Illustrated Bartender’s Manual, 1888

2/3 Absinthe1/6 Syrup of AnisetteDouble quantity of water Shake up long enough until the outside of the shaker is thoroughly covered with ice. Strain into a small tumbler. Savoy Cocktail Book, 1930

2 dashes acid phosphate 1 1/2 oz absinthe 1 oz sweet vermouth, to taste Build in a shaved ice-filled glass. The Gentleman’s Companion, 1946

Mix in large bar glass:   1 pony absinthe 2 wineglasses water 4 dashes gum*  glass fine ice   Shake until outside is covered with frost, then strain into sour glass.   * Syrop Gomme, or simple syrup.  Mixed Drinks and How To Make ThemThe Bishop and Babcock Co., 1900.       

Mix in large bar glass: 3 lumps ice 1 pony absinthe 1 pony anisette 3 dashes Maraschino   Fill with ice water, stir slowly and serve in thin glass. Mixed Drinks and How To Make ThemThe Bishop and Babcock Co., 1900.

Mix in large bar glass: 1 pony absinthe2 ponies water4 dashes gum*  Fill large cocktail glass to the brim with shaved ice, fill with above, dash cherry cordial on top and serve. * Syrop Gomme, or simple syrup.  Mixed Drinks and How To Make ThemThe Bishop and Babcock Co., 1900.    

Add into large bar glass: 1 wineglass absinthe 4 dashes gum*   Fill dripper with ice water and allow the water to drip slowly into the bar glass until full. * Syrop Gomme, or simple syrup. Mixed Drinks and How To Make ThemThe Bishop and Babcock Co., 1900.  

2 1/4 oz absinthe 1 dash anisette 3/4 oz water 1 bar spoons sugar or gomme syrup, to taste 1 dash orange bitters 1 dash Angostura Bitters 2 bar spoons egg white Blend with crushed ice. Strain into a cocktail glass. Garnish with a lime or lemon twist. The Gentleman’s Companion, 1946

(Serves 2) 4 oz absinthe 2 bar spoons Anis del Mono or anisette Shake with crushed ice. Pour into chilled Champagne saucer. Serve with a straw. The Gentleman’s Companion, 1946

1/2 dry gin 1/2 Dubonnet1 dash absinthe Shake well and strain into cocktailglass. Savoy Cocktail Book, 1930

1/4 French vermouth 3 dashes absinthe 3/4 dry gin 3 dashes Crème de Violette   Shake well and strain into cocktail glass. Savoy Cocktail Book, 1930

1 1/2 oz kümmel 3/4 oz absinthe 3/4 oz cognac 3/4 oz kirsch 1 bar spoons orgeat 2 bar spoons cream Shake with ice. Serve into a cocktail glass. The Gentleman’s Companion, 1946

Ballantine Cocktail, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.

Stir in iced mixing glass and strain into chilled cocktail glass.  2 dashes orange bitters1/2 jigger of French vermouth1/2 jigger of Plymouth Gin1 dash absinthe  The Old Waldorf-Astoria Bar Book  

4 1/2 oz gin 2 1/4 oz lemon juice, slightly sweetened 2 1/4 oz green Chartreuse 1 dash absinthe   Shake with ice.  Strain into cocktail glass. Savoy Cocktail Book, 1930

3 dashes Angostura Bitters 3 dashes absinthe 1/2 Irish whisky 1/2 French vermouth   Shake with ice.  Strain into cocktail glass. Savoy Cocktail Book, 1930

1/6 Anis del Oso or absinthe 1/6 Calvados 1/3 brandy 1/3 cointreau    Savoy Cocktail Book, 1930

1 dash absinthe 2 dashes Curaçao 1/4 French vermouth 1/4 Italian vermouth 1/2 brandy   Shake with ice.  Strain into cocktail glass. Savoy Cocktail Book, 1930

1 dash Angostura Bitters 1 dash absinthe 1/2 French vermouth 1/2 sherry    Stir well and strain into cocktail glass.  Squeeze lemon peel on top. Savoy Cocktail Book, 1930

Prepare a mix of fresh seasonal fruit such as strawberry, lime, orange, kiwi and passionfruit. ¼ oz Lucid Absinthe 1 ¼ oz cachaca ½ oz Spanish brandy ½ oz orange liquor 1 oz red wine Mixed fruits In a cocktail shaker, thoroughly muddle the fruit with Lucid, cachaca, brandy, and orange liquor. Pour into wine […]

1/4 absinthe 1/2 tablespoon sugar 3/4 lemon juice   Shake well and strain into cocktail glass. Savoy Cocktail Book, 1930

Brut Cocktail, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.

2 dashes orange bitters1/2 jigger of French vermouth1/2 jigger of Calisaya1 dash absinthe Stir in iced mixing glass and strain into chilled cocktail glass. "An extremely ‘dry’ cocktail. ‘Brut’ (French) means ‘raw.’  Many customers pronounced it ‘Brute,’ and so thought it." The Old Waldorf-Astoria Bar Book

1/3 gin 1/3 whisky 1/3 absinthe   Shake well and strain into cocktail glass. Note: This Cocktail should immediately be poured down the sink before it is too late. Savoy Cocktail Book, 1930

1 dash absinthe 1 dash Angostura Bitters 1/2 dry gin 1/2 Caperitif   Shake well and strain into cocktail glass.  Add a cherry. Savoy Cocktail Book, 1930

1/2 apple brandy 1/2 white crème de menthe 3 dashes absinthe   Shake with ice.  Strain into cocktail glass. Savoy Cocktail Book, 1930

(Serves 6) 6 oz whisky 3 oz absinthe 1 dash absinthe bitters   Thoroughly shake with ice.  Strain into 6 cocktail glasses.  Note: No sweetening in any form should be added.  Drink this and you can drink anything; new-laid eggs put into it become hard-boiled. Savoy Cocktail Book, 1930

  3 dashes absinthe 1/3 Bénédictine 2/3 French vermouth Shake with ice.  Strain into cocktail glass. Squeeze orange peel on top. Well-known and very popular in the American Bar of the S.S. “Europa.” Savoy Cocktail Book, 1930

1 oz ginger liqueur 2 oz sweet vermouth 1/4 oz fresh lime juice 2 or 3 dashes absinthe 1 or 2 dashes Peychaud’s Bitters Shake and strain into an iced filled Collins glass, top with tonic.   Gwydion Stone, 2008 

Combine in a mixing glass: 3/4 oz rye whiskey3/4 oz sweet vermouth3/4 oz Bénédictine3 to 4 dashes Peychaud’s Bitters3 to 4 dashes absinthe Fill glass with cracked ice and stir for 20-30 seconds. Strain into a chilled cocktail glass; garnish with a cherry. Famous New Orleans Drinks and How to Mix ‘Em – Stanley Clisby […]

2/3 dry gin 1 dash absinthe 1 teaspoonful fresh cream 1/3 Italian vermouth   Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

1 oz lemon juice 1 oz Kina Lillet 1 oz Cointreau 1 oz dry gin 1 dash absinthe   Shake with ice. Strain into cocktail glass. Note: Four of these taken in swiftsuccession will unrevive the corpse again. Savoy Cocktail Book, 1930

1 dash of orange bitters 1/3 jigger absinthe 1/3 jigger  Italian vermouth   Stir in iced mixing glass and strain into chilled cocktail glass. The Old Waldorf-Astoria Bar Book

Crook Cocktail, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.

1 dash of orange bitters1/3 absinthe2/3 Italian vermouth Stir in iced mixing glass and strain into chilled cocktail glass. The Old Waldorf-Astoria Bar Book

1 dash absinthe 1 dash orange bitters 1/2 French vermouth 1/2 old tom gin   Shake with ice. Strain into cocktail glass. Add 1 olive and squeeze Lemon Peel ontop. Savoy Cocktail Book, 1930

2 dashes absinthe 2 dashes grenadine 1/2 gin 1/2 Calvados   Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

2 dashes absinthe 1/2 Glass Kina Lillet 1/2 Glass Dry Gin   Shake with ice. Strain into cocktail glass. Squeeze orange peel on top. Savoy Cocktail Book, 1930

1/2 dry gin 1/4 French vermouth 1/4 absinthe   Shake with ice. Srain into cocktail glass. Savoy Cocktail Book, 1930

Dorflinger Cocktail, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.

1 dash of orange bitters 1/3 green absinthe 2/3 Plymouth Gin   Stir in iced mixing glass and strain into chilled cocktail glass. The Old Waldorf-Astoria Bar Book

1/3 Curaçao 2/3 brandy 1 dash absinthe   Shake with ice. Strain into cocktail glass.   Savoy Cocktail Book, 1930

1 dash Angostura Bitters 2 dashes absinthe 1/3 French vermouth 2/3 Plymouth Gin   Shake well and strain into cocktail glass. Garnish with a slice of orange.   Savoy Cocktail Book, 1930

1/3 French vermouth 1/3 Italian vermouth 1/3 absinthe   Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

Duchess Cocktail, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.

1 dash of orange bitters 1/3 absinthe 1/3 French vermouth 1/3 Italian vermouth    Stir in iced mixing glass and strain into chilled cocktail glass. The Old Waldorf-Astoria Bar Book

Duke Cocktail, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.

1 dash of orange bitters 2 dashes of absinthe 2 dashes of anisette 1 jigger French vermouth   Stir in iced mixing glass and strain into chilled cocktail glass. The Old Waldorf-Astoria Bar Book

In a shaker filled with cracked ice: 1 spoonful of Curaçao 1 oz gin 1 oz sherry 1 oz dry vermouth   Stir thoroughly with a spoon, shake, strain, and serve. Add 1 olive and 2 dashes of Absinthe to each glass. Savoy Cocktail Book, 1930 

1/3 French vermouth 2/3 Nicholson’s Gin 3 dashes of absinthe   Shake well and strain into cocktail glass.   Savoy Cocktail Book, 1930

1/3 gin 1/3 whisky 1/3 absinthe Shake with ice. Strain into cocktail glass. Ed. Note: So called because if there should happen to be an earthquake when you are drinking it, it won’t matter. This is a cocktail whose potency is not to be taken too lightly or for that matter, too frequently!    Savoy […]

Earthquake Cocktail 1/3 gin 1/3 whisky 1/3 absinthe Shake with ice. Strain into cocktail glass. Ed. Note: So called because if there should happen to be an earthquake when you are drinking it, it won’t matter. This is a cocktail whose potency is not to be taken too lightly or for that matter, too frequently!  […]

1 egg yolk 1 teaspoonful powdered sugar 2 dashes absinthe 2 dashes Curaçao 2 dashes crème de noyau 1 oz rum   Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

2 dashes absinthe 1/3 French vermouth 2/3 dry gin 1 sprig fresh mint   Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

1 1/2 oz rye whisky 1 1/2 oz sweet vermouth 1 1/2 oz absinthe or Pernod 2 dashes orange bitters or Angostura Bitters 1/4 oz egg whites Shake with ice. Serve into a Champagne saucer. The Gentleman’s Companion, 1946

Fourth Degree Cocktail, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.

Add to iced tumbler, shake and strain into a cocktail glass: 1/3 Italian vermouth2/3 Plymouth Gin1 dash of absinthe The Old Waldorf-Astoria Bar Book  

1/3 gin 1/3 French vermouth 1/3 Italian vermouth 4 dashes of absinthe   Shake well and strain into cocktail glass. Savoy Cocktail Book, 1930

1 1/2 oz dry gin 1/2 oz orgeat 2 bar spoons absinthe Frappe with ice. Pour into a cocktail glass. The Gentleman’s Companion, 1946

(Serves 6) 3 glasses gin 3 glasses absinthe   Add very little sugar, if required.  Shake with ice. Strain into 6 cocktail glasses. Savoy Cocktail Book, 1930

1/3 peppermint schnapps 2/3 absinthe   Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

Goat’s Delight Cocktail, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.

Add to iced tumbler, shake and strain into a cocktail glass: 1/2 kirschwasser1/2 brandy1 dash orgeat syrup1 spoonful cream1 dash of absinthe As to who was the original "goat" cheered by this cup, records are at least vague. The Old Waldorf-Astoria Bar Book

2 dashes absinthe 1/3 Hercules 2/3 Booth’s Dry Gin   Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

1/3 Gancia Italian Vermouth 2/3 gin 1 dash absinthe 2 sprigs of fresh mint   Shake with ice. Strain into cocktail glass. Garnish with a stuffed olive. Savoy Cocktail Book, 1930

1 1/8 oz rye whiskey 1 1/8 oz Pernod (or absinthe) 1 1/8 oz sweet vermouth 2 dashes acid phosphate Frappe with shaved ice. Strain into cocktail glass. The Gentleman’s Companion, 1946

1 dash absinthe 4 dashes grenadine 1/3 French vermouth 2/3 Nicholson’s Gin   Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

Add to iced tumbler, shake and strain into a cocktail glass: 1 dash of Manhattan Bitters1/3 whiskey1/3 Italian vermouth1/3 absinthe The Old Waldorf-Astoria Bar Book

Hearn’s Cocktail, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.

1 1/8 oz shaved ice 1 dash orange bitters 1 dash absinthe 2 oz dry vermouth 2 oz maraschino liqueur Stir with a spoon. Strain into cocktail glass. Garnish with a Maraschino cherry. Garnish with a lemon twist. Serve. New & Improved Illustrated Bartender’s Manual, 1888

2 oz light rhum agricole 2 oz fresh pineapple juice 1/4 oz absinthe 2 or 3 dashes of Peychaud’s Bitters 1 dash of orange flower water simple syrup, to taste (or not)   Shake and strain into frosted cocktail glass.   Gwydion Stone, 2008 

2 dashes absinthe 2 dashes Curaçao 1 dash maraschino liqueur 1 dash Angostura Bitters 1/2 glass Irish whisky   Shake with ice. Strain into cocktail glass.  Add olive and squeeze orange twist on top.   Savoy Cocktail Book, 1930

1 dash absinthe 2/3 dry gin 1/3 Italian vermouth   Shake with ice. Strain into cocktailglass. Squeeze lemon peel on top. Savoy Cocktail Book, 1930

3 dashes absinthe 1/3 orange Curaçao 2/3 sloe gin   Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

1 teaspoonful white crème de menthe 1/3 absinthe 1/3 dry gin 1/3 French vermouth   Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

1 dash absinthe1/8 Italian vermouth1/4 French vermouth5/8 dry gin Shake with ice. Strain into cocktailglass. Squeeze orange peel on top. Savoy Cocktail Book, 1930

1 ½ oz Plymouth gin ¾ oz Lillet ¼ oz St Germain Elderflower Liqueur Absinthe rinse Stir with ice. Strain into an absinthe-rinsed cocktail glass. By Jamie Boudreau, 2007

2 dashes absinthe 2 dashes anisette 2 dashes Angostura Bitters 1 glass of Canadian Club Whisky   Stir with ice. Strain into a cocktail glass. Garnish with pineapple. Savoy Cocktail Book, 1930

1 dash absinthe 1 dash maraschino liqueur 1 dash Angostura Bitters 1/3 French vermouth 2/3 Canadian Club Whisky Shake with ice. Strain into cocktail glass.  Savoy Cocktail Book, 1930

1 1/2 oz absinthe 1/2 oz Anis del Mono or anisette Shake with crushed ice. Strain into a cocktail glass. The Gentleman’s Companion, 1946

3 oz sweet vermouth 1 1/2 oz absinthe or Pernod Shake with crushed ice. Pour into a straight whiskey glass. Add 1/2 oz lump of cracked ice. Top with 1/4 oz of seltzer. The Gentleman’s Companion, 1946

(Serves 6) 3 glasses whisky 3 glasses sweetened pineapple juice 1 dash absinthe Shake with ice. Strain into 6 cocktail glasses. Garnish by squeezing lemon twist on top.  Savoy Cocktail Book, 1930

1 1/8 oz shaved ice 2 dashes Boker’s bitters 2 dashes absinthe 2 dashes vermouth 4 oz sherry 4 oz Scotch whisky Stir with a spoon. Strain into wine glass. Serve. New & Improved Illustrated Bartender’s Manual, 1888

Add to iced tumbler, shake and strain into a cocktail glass:  1/3 French vermouth 1/3 Italian vermouth  1/3 absinthe Called in compliment to Cissie Loftus, famous English comedienne and mimic, long a popular top-liner. The Old Waldorf-Astoria Bar Book    

Loftus Cocktail, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.

2 dashes orange bitters 2 dashes syrup 2 dashes absinthe 1/3 dry gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

Add to iced collins glass: 2 oz French vermouth 1 dash absinthe 1/2 oz Cassis 2 dashes orange bitters Top with Tonic Water A light, crisp and refreshing summer cooler.   Gwydion Stone, 2007

1/3 Italian vermouth 2/3 absinthe Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

  1/3 absinthe 2/3 dry gin 1 teaspoonful grenadine   Shake with ice. Strain into cocktail glass.   Savoy Cocktail Book, 1930  

4 glasses of gin 1 1/2 glasses Italian vermouth 1/3 glass orange-flower water 1 dash absinthe 1 dash Angostura Bitters Shake with lumps of cracked ice. Strain into 2 cocktail glasses. Savoy Cocktail Book, 1930  

1 dash absinthe Juice of 1/4 Orange 1/4 Italian vermouth 1/4 French vermouth 1/2 dry gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

1 dash absinthe 1/3 Curaçao 2/3 sloe gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

Add to iced tumbler, stir and strain into a cocktail glass: 1 dash Absinthe 2 dashes Cherry Brandy 1/3 Italian vermouth   The Old Waldorf-Astoria Bar Book

McKINLEY�S DELIGHT , as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.

2 dashes grenadine 2 dashes absinthe Juice of 1/4 lemon or 1/2 lime 1/2 glass Bacardi Rum 1/2 glass Swedish Punch Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

2 dashes absinthe 2 dashes Angostura Bitters 2 dashes Bénédictine 1/2 French vermouth 1/2 dry gin Stir with ice. Strain into cocktail glass. Twist lemon peel on top. Savoy Cocktail Book, 1930

1 dash anisette 1 egg white 1/3 absinthe 2/3 dry gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

Juice of 1/4 orange 1/4 French vermouth 1/4 Italian vermouth 1/2 dry gin 1 dash absinthe Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

1 dash orange bitters 2 dashes Jamaican rum 1 dash absinthe 2 dashes lemon juice 1 glass Scotch whisky Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

1 dash orange bitters 1 dash absinthe 1 dash grenadine 1/3 Scotch whisky 2/3 sloe gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

  3 dashes absinthe 3 dashes grenadine 1/3 orange juice 2/3 dry gin   Shake with ice. Strain into cocktail glass.   Savoy Cocktail Book, 1930  

(Serves 6) 2 glasses brandy 2 glasses quinquina 2 glasses peach brandy 3 dashes absinthe Shake vigorously. Strain into 6 cocktail glasses. Savoy Cocktail Book, 1930

(Serves 6) 3 glasses gin 2 glasses French vermouth 1 glass maraschino liqueur 1 drop absinthe Shake with ice. Strain into 6 cocktail glasses.  Savoy Cocktail Book, 1930

2 dashes Curaçao 2 dashes maraschino liqueur 2 dashes orange bitters 2 dashes absinthe 1/2 brandy 1/2 French vermouth Shake with ice. Strain into cocktail glass. Garnish with a maraschino cherry and twist a lemon peel on top. Savoy Cocktail Book, 1930

1 1/8 oz shaved ice 1 bar spoons lemon juice 1 bar spoons sugar 1 bar spoons absinthe 1 egg white 4 oz Scotch whisky Shake in a cocktail shaker. Strain into cocktail glass. Serve. New & Improved Illustrated Bartender’s Manual, 1888

3 dashes gomme syrup 2 dashes Curaçao 2 dashes bitters 1 dash absinthe 1 glass brandy 1 glass whisky 1 lemon peel, twisted  2 lumps of cracked ice  Stir thoroughly and remove ice. Fill the glass with seltzer water or plain soda. With a spoon, stir in 1 bar spoon sugar. Savoy Cocktail Book, 1930

Juice of 1/2 lemon or 1 lime 1/2 tablespoonful powdered sugar 1 egg white 2 dashes absinthe 1 glass Scotch whisky Shake well, strain into long tumbler and fill with soda water. Savoy Cocktail Book, 1930

1 1/2 oz rye whiskey or bourbon whiskey 2 bar spoons gomme syrup 2 bar spoons Curaçao 1 1/2 oz cognac 1 bar spoons orange bitters or Angostura bitters 2 bar spoons absinthe or Pernod Stir with ice. Strain into a rocks glass. Top with 1/4 oz club soda. Garnish with a lemon twist. The […]

1 dash Angostura Bitters 1 dash absinthe 1/2 Italian vermouth 1/2 brandy   Shake with ice. Strain into cocktail glass. Add cherry and twist a lemon peel on top.   Savoy Cocktail Book, 1930  

2/3 absinthe 1/3 gin 1 dash Angostura Bitters 1 dash orange bitters 1 dash syrup Shake well and strain into cocktail glass. Savoy Cocktail Book, 1930  

1 dash absinthe 1/6 dry gin 1/6 kirsch 2/3 French vermouth 4 dashes syrup Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930  

1 teaspoonful groseille syrup* 1/6 Pernod Kirsch 1/6 Crystal Gin 2/3 French vermouth 1 dash absinthe Shake with ice. Strain into cocktail glass. *A red currant syrup, similar to the pomegranate syrup, grenadine. Savoy Cocktail Book, 1930  

2/3 Pernod Absinthe 1/3 gin 1 dash Angostura Bitters 1 dash orange bitters 1 dash gomme syrup Shake well, strain into medium size wine-glass, and fill balance with soda water. Savoy Cocktail Book, 1930  

2 oz gin1/4 oz dry vermouth1/4 oz absinthe Stir with ice. Strain into a cocktail glass.

2 oz cognac 1 oz ginger liqueur (Domaine de Canton) 1 oz Mavrodaphne (Achaia-Clauss) 2 or 3 dashes absinthe Stir and strain into chilled cocktail glass.   Gwydion Stone, 2008 

2 dashes syrup 2 dashes orange bitters 3 dashes absinthe 2/3 glass Plymouth Gin Shake with ice. Strain into cocktail glass. Garnish with olive and twist lemon peel on top. Savoy Cocktail Book, 1930  

Add to iced tumbler, shake and strain into a cocktail glass: 1 dash of orange bitters 1/2 Plymouth Gin 1/2 French vermouth Stir. Add 1 dash of Absinthe on top. The Old Waldorf-Astoria Bar Book  

OPAL, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.

1 1/2 oz Calvados or applejack 1 dash absinthe 1 oz lime juice 2 bar spoons grenadine Shake with lumps of cracked ice. Strain into a cocktail glass. The Gentleman’s Companion, 1946

2 dashes Angostura Bitters 6 dashes grenadine 1 glass absinthe Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

1 1/2 oz absinthe 1 bar spoons dry vermouth 2 bar spoons gomme syrup or sugar 1 bar spoons yellow Chartreuse Juice of 1 lime or 1/2 lemon, strained 2 bar spoons anisette Frappe with lumps of cracked ice. Strain into rocks glass. Add ice and top with club soda. Stir. The Gentleman’s Companion, 1946

(Serves 6) 3 glasses rum 3 glasses sweetened lemon juice 1 dash absinthe 1 dash nutmeg  Shake with ice. Strain into 6 cocktail glasses. Savoy Cocktail Book, 1930

Add to iced tumbler, shake and strain into a cocktail glass: 2 dashes Amer Picon Bitter 2 dashes absinthe 2 jiggers brandy The Old Waldorf-Astoria Bar Book

PEACOCK, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.

1 dash absinthe 1 dash Dubonnet 1/3 French vermouth 2/3 dry gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

1 dash absinthe 1/2 brandy 1/2 Dubonnet Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

1 dash absinthe 1 dash grenadine 1/3 French vermouth 2/3 dry gin   Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

Add to iced tumbler, shake and strain into a cocktail glass: 2 dashes Acid or Lemon Phosphate 1/2 Italian vermouth 1/2 absinthe The Old Waldorf-Astoria Bar Book

PICK-ME-UP, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.

1 1/2 oz old tom gin Juice of 1/2 lemon or 1 lime 1 bar spoons orange bitters 1/2 oz egg white, beaten 1 1/2 oz sloe gin 1 bar spoons absinthe 3/4 oz dry vermouth 2 bar spoons grenadine Shake with lumps of cracked ice. Serve into a goblet. The Gentleman’s Companion, 1946

(Serves 6)   6 glasses of sherry 1 drop absinthe 1 drop maraschino liqueur   Shake with ice. Strain into 6 cocktail glasses.   Savoy Cocktail Book, 1930

(Serves 6) 5 1/2 glasses French vermouth 2 bar spoons absinthe 1 bar spoons maraschino liqueur Shake thoroughly. Strain into 6 cocktail glasses. Garnish with 1 maraschino cherry. Savoy Cocktail Book, 1930

1 dash absinthe 1/6 orange juice 1/6 Italian vermouth 2/3 brandy Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

1 dash absinthe 1/4 lemon juice 1/4 Cointreau 1/2 dry gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

(Serves 6)   4 glasses rye whisky 2 egg whites 1 glass sweetened lemon juice 3 dashes absinthe   Shake thoroughly.  Strain into 6 cocktail glasses.   Note: It will either cure Rattlesnake bite, or kill Rattlesnakes, or make you seethem.   Savoy Cocktail Book, 1930

1 dash Angostura Bitters4 dashes absinthe1/3 glass Italian vermouth2/3 glass brandy Shake with ice. Strain into cocktail glass. From The Savoy Cocktail Book, 1930

Add to iced tumbler, shake and strain into a cocktail glass (no ice): 1 dash green absinthe1 dash Angostura Bitters1/10 Italian vermouth9/10 tom gin The Old Waldorf-Astoria Bar Book

REES, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.

1 1/2 oz rye whisky 3/4 oz sweet vermouth 2 bar spoons cherry brandy liqueur 1 bar spoons absinthe or Pernod Stir with ice. Strain into a Champagne saucer. Garnish with a lime or lemon twist. The Gentleman’s Companion, 1946

Add to an iced Collins glass: 2 oz bourbon 2 oz sweet vermouth 1/2 oz absinthe 2 dashes orange bitters 1 tsp grenadine Top with tonic water.   Gwydion Stone, 2007

Add to iced tumbler, stir and strain into a cocktail glass: 1 of orange bitters 1 dash of absinthe 1/4 Italian vermouth 3/4 Scotch whiskey The Old Waldorf-Astoria Bar Book

ROBERT BURNS, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.

Add to iced tumbler, shake and strain into a cocktail glass: 2/3 brandy 1/3 orange juice 1 dash of orange bitters 1 dash of absinthe     Note: Another “Russian” contained Vodka, but was seldom called for The Old Waldorf-Astoria Bar Book

RUSSIAN , as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.

Add to iced tumbler, stir and strain into a cocktail glass: 2 dashes absinthe1/2 Italian vermouth1/2 Dubonnet The Old Waldorf-Astoria Bar Book

SALOM�, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.

1/2 oz sugar 2 dashes Boker’s bitters 2 dashes lemon juice 1 dash lime juice 2 dashes absinthe 1 raw egg 1 1/8 oz brandy 3/4 oz shaved ice Shake in a cocktail shaker. Strain into pint glass. Fill with club soda, Vichy water or Apollinaris water. Serve. New & Improved Illustrated Bartender’s Manual, 1888

1 dash apricot brandy 1 dash absinthe 1/2 Calvados 1/2 brandy   Stir with ice. Twist orange peel on top. Savoy Cocktail Book, 1930

Saucy Sue Cocktail 1 dash apricot brandy 1 dash absinthe 1/2 Calvados 1/2 brandy   Stir with ice. Twist orange peel on top. Savoy Cocktail Book, 1930

1 dash absinthe 2 dashes grenadine 1/3 French vermouth 2/3 dry gin   Shake with ice. Strain into cocktail glass. Twist lemon peel on top. * Peter ninth Earl of Savoy, brought to England, as his wards, eighty-three of the most wealthy and beautiful girls in France. He then married them to the most powerful […]

Savoy Hotel Special Cocktail* (No. 1) 1 dash absinthe 2 dashes grenadine 1/3 French vermouth 2/3 dry gin   Shake with ice. Strain into cocktail glass. Twist lemon peel on top. * Peter ninth Earl of Savoy, brought to England, as his wards, eighty-three of the most wealthy and beautiful girls in France. He then […]

1 lump of sugar 1 dash Angostura or Peychaud’s Bitters 1 glass rye or Canadian Club Whisky Stir with ice. Strain into chilled glass. Add l dash absinthe and twist lemon peel on top.   Savoy Cocktail Book, 1930   Ed. Note: Most cocktail aficionados now agree that a Sazerac must use Peychaud’s Bitters.

Sazerac Cocktail in the Wormwood Society Cocktail Menu.

Coat the interior of a chilled sazerac glass with: 1 bar spoon absinthe or Pernod Combine in a cocktail shaker: 2 oz rye whiskey 1 bar spoon Peychaud Bitters   Shake with large lumps of ice. Strain into prepared sazerac glass. Garnish with a lemon twist. The Gentleman’s Companion, 1946

Add to iced tumbler, shake and strain into a cocktail glass:   2 dashes of Peychaud Bitters 1 dash absinthe 1 dash Italian vermouth 1 jigger bourbon or Scotch   The Old Waldorf-Astoria Bar Book, 1933   Ed. note: The recipe given in The Old Waldorf-Astoria Bar Book differs from both the original and traditional […]

The SAZERAC cocktail, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.

Self Starter Cocktail 1/8 apricot brandy 3/8 Kina Lillet 1/2 dry gin 2 dashes absinthe Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

1/8 apricot brandy 3/8 Kina Lillet 1/2 dry gin 2 dashes absinthe Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

Add to iced tumbler, shake and strain into a cocktail glass:   1 dash Angostura Bitters 1 dash orange bitters 3 dashes absinthe 2/3 jigger Italian vermouth 1/3 jigger whiskey   The Old Waldorf-Astoria Bar Book, 1933

1 dash absinthe 1/3 French vermouth 2/3 Plymouth Gin Shake with ice. Strain into cocktail glass. Add 1 pearl onion. Savoy Cocktail Book, 1930

1 dash absinthe 1/2 applejack 1/2 brandy Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

Special Rough Cocktail 1 dash absinthe 1/2 applejack or moonshine 1/2 brandy Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

1 dash absinthe 1/2 applejack or moonshine 1/2 brandy Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

1 egg white 4 dashes anisette 1 glass absinthe Shake with ice. Strain into medium size glass. Savoy Cocktail Book, 1930

Add to iced tumbler, shake and strain into a cocktail glass: juice of one lime1/2 jigger Swan Gin1/2 jigger French vermouth2 dashes Angostura Bitters2 dashes absinthe The Old Waldorf-Astoria Bar Book, 1933

The SWAN cocktail, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.

T.N.T. Cocktail 1/2 Canadian Club Whisky 1/2 absinthe Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

1/2 Canadian Club Whisky 1/2 absinthe Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

1 orange twist 1 lemon twist 2 dashes Dubonnet 2 dashes absinthe 2 dashes Curaçao 1 glass Canadian Club Whisky Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

1 1/2 oz cognac 2 bar spoons maraschino liqueur 1/3 oz egg whites 3/4 oz absinthe 1 bar spoons lemon juice Shake with lumps of cracked ice. Strain into a goblet. Top with chilled soda water. The Gentleman’s Companion, 1946

1 1/2 oz gin 1 1/2 oz Pimm’s No. 1 1/2 oz fresh squeezed lime juice 1/2 oz simple syrup 1/4 oz  absinthe Shake with ice. Strain into frosted cocktail glass.   Gwydion Stone, 2008

1 oz dry gin 1 oz absinthe or Pernod 1 oz apricot eau de vie 1/2 oz grenadine Shake with ice. Strain into a Champagne saucer. The Gentleman’s Companion, 1946

Add to iced tumbler, shake and strain into a cocktail glass: 1/8 French vermouth 7/8 Plymouth Gin 2 dashes absinthe The Old Waldorf-Astoria Bar Book, 1933

Third Degree Cocktail (Savoy) 2/3 Burrough’s Plymouth Gin 1/3 French vermouth 4 dashes of absinthe Shake with ice. Strain into old-fashioned whisky rock glass. Savoy Cocktail Book, 1930

2/3 Burrough’s Plymouth Gin 1/3 French vermouth 4 dashes of absinthe Shake with ice. Strain into old-fashioned whisky rock glass. Savoy Cocktail Book, 1930

Third Rail Cocktail (No. 2) 1 dash absinthe 1/3 Bacardi Rum 1/3 Calvados or apple brandy 1/3 brandy Shake well and strain into cocktail glass. Ed. Note: Simply splendid. Better than 11,000 volts.  Savoy Cocktail Book, 1930

1 dash absinthe 1/3 Bacardi Rum 1/3 Calvados or apple brandy 1/3 brandy Shake well and strain into cocktail glass. Ed. Note: Simply splendid. Better than 11,000 volts.  Savoy Cocktail Book, 1930

Trilby Cocktail (No. 2) 2 dashes absinthe 2 dashes orange bitters 1/3 parfait amour liqueur 1/3 Scotch whisky 1/3 Italian vermouth Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

2 dashes absinthe 2 dashes orange bitters 1/3 parfait amour liqueur 1/3 Scotch whisky 1/3 Italian vermouth Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

Turf Cocktail 2 dashes orange bitters 2 dashes maraschino liqueur 2 dashes absinthe 1/2 French vermouth 1/2 Plymouth Gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

2 dashes orange bitters 2 dashes maraschino liqueur 2 dashes absinthe 1/2 French vermouth 1/2 Plymouth Gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

1 1/2 oz dry gin 1 oz dry vermouth 2 bar spoons absinthe or Pernod 1 bar spoons maraschino liqueur 1 dash orange bitters or Abbott’s Bitters Shake with ice. Strain into a cocktail glass. The Gentleman’s Companion, 1946

Tuxedo Cocktail (No. 1) 1 lemon twist 2 dashes absinthe 1/2 French vermouth 1/2 dry gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

1 lemon twist 2 dashes absinthe 1/2 French vermouth 1/2 dry gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

1 dash maraschino liqueur 1 dash absinthe 2 dashes orange bitters 1/2 dry gin 1/2 French vermouth Shake with ice. Strain into cocktail glass. Add 1 maraschino cherry. Twist 1 lemon peel on top. Savoy Cocktail Book, 1930

1 dash absinthe 1/3 Cointreau 2/3 dry gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

1/2 grenadine 1/2 absinthe Shake with ice. Strain into medium size glass, and fill with soda water. Savoy Cocktail Book, 1930

Add to iced tumbler, shake and strain into a cocktail glass:   1 dash of orange bitters 1/2 Italian vermouth 1/2 French vermouth 1 dash absinthe   The Old Waldorf-Astoria Bar Book, 1933

The VIVARY cocktail, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.

Add to iced tumbler, shake and strain into a cocktail glass: 1 dash of Manhattan Bitters 1/3 whiskey 1/3 absinthe 1/3 Italian vermouth The Old Waldorf-Astoria Bar Book, 1933

The WALDORF cocktail, as printed in The Old Waldorf-Astoria Bar Book, 1935, a collection of Pre-Prohibition, Classic Cocktails.

4 dashes absinthe 1/4 French vermouth 1/4 Italian vermouth 1/4 orange Curaçao 1/4 dry gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

1/3 absinthe 1/3 anisette 1/3 brandy Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

1 dash absinthe 3 dashes Curaçao 1/4 French vermouth 1/4 Italian vermouth 1/4 brandy Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

1/3 Cointreau 1/3 Bacardi Rum 1/3 gin 1 dash absinthe Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

1 oz ginger liqueur 2 oz dry vermouth 2 or 3 dashes absinthe Stir with ice. Strain into well-chilled cocktail glass. Float white Jasmine flower.   Gwydion Stone, 2008 

2 dashes absinthe 2 dashes grenadine 2 dashes orange bitters 1/3 French vermouth 2/3 Scotch whisky Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

3 oz dry gin 1/2 oz Grand Marnier or Curaçao Juice of 1 lime 1 dash Angostura Bitters 1 dash orange bitters 3 oz dry vermouth 1/2 oz absinthe 1 egg white 1 bar spoons grenadine, to taste 1/3 oz sugar or gomme syrup Shake with lumps of cracked ice. Pour into a Champagne saucer. […]

(Serves 6) 2 glasses gin 2 glasses French vermouth 1 glass Grand Marnier 1 dash of absinthe Shake with ice. Strain into 6 cocktail glasses. Not only the favourite drink, but also the one made famous, if not invented, by Richard William ("Deadwood Dick") Clark, recently deceased.*   Onetime Custer scout, Pony Express rider, Deadwood […]

1/3 absinthe 1/3 yellow Chartreuse 1/3 apricot brandy Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

1 dash absinthe 1/6 grenadine 1/6 vodka 1/3 orange juice 1/3 dry gin Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

1 dash grenadine 1 dash absinthe 1/4 dry gin 1/2 Italian vermouth 1/4 brandy Shake with ice. Strain into cocktail glass. Savoy Cocktail Book, 1930

1/6 Bacardi Rum 1/6 anisette 1/6 gomme syrup 1/3 Canadian Club Whisky 1 dash Angostura Bitters 1 dash orange bitters 3 dashes absinthe  Shake with ice. Strain into cocktail glass. Twist lemon peel on top. Savoy Cocktail Book, 1930