Stomping Through the "Savoy" (2006–2007)
Inspired by my friend who is attempting to cook his way through "Joy of Cooking" from begining to end, I thought I might try the same with a cocktail book and try to gain a larger perspective on the world of cocktails. Rob's already working on the "Mixer's Manual" so I thought I might try Craddock's "The Savoy Cocktail Book". I'll try to make as many as I reasonably can with what ingredients are currently available and post pictures. If you want to help, let me know. My liver will thank you.
Bacardi Cocktail 1/4 Lemon Juice or Lime Juice (3/4 oz Lime Juice) 1/4 Grenadine (3/4 oz home made grenadine) 1/2 Bacardi Rum ( 1 1/2 oz Flor De Cana Extra Dry Rum) Shake well and strain into cocktail glass Third cocktail from the "New and Additional Cocktails" section of the Second edition of the Savoy Cocktail Book. Despite anti-grenadine sentiment to the contrary, in my opinion, the first decent cocktail of the supplement. Recent correspondence from eGullet member jazzyjeff shows that the Ba