Two Veterans and a Rookie

  

Well, I hope everyone had a great Memorial Day holiday weekend.  I sure did!  Today was my first day back to work after a really nice, long 5 day weekend.  I really didn’t make many new cocktails over the holiday weekend however, instead focusing more on drinks best suited for brunches and do-nothing relaxation such as the Bloody Mary and Mimosas.  Now that I’m no longer just lounging around with nowhere to be at any certain time, and back to keeping a schedule, I need drinks better suited for enjoying after a long day of work, unwinding in the evening time.

In this post, I have 3 good cocktails to share with you… two of them, the “Blinker” and the “Xanthia Cocktail”, being very old drinks from books of mine and the 3rd being one of my own creation, named 5 minutes ago after my St. Louis neighborhood – the “Clifton Heights Cocktail”.

“Blinker”

I found the Blinker in my PDT Cocktail Book, which coincidentally comes from a book I just recently picked up at a used book fair, Patrick Gavin Duffy’s “Official Mixer’s Manual”.  The Blinker’s a pretty good drink, and a very easy one to drink.  It’s a cocktail that’s heavy on the fruit flavor, but in a very smooth, subdued and subtle way.  The raspberry preserves add a real big fruit punch, while the simple syrup tones it down and keeps the fruitiness in check.  The grapefruit also keeps the fruitiness in check with its light characteristic mellowing it all out.  And as you may or may not have picked up along the way, reading my blog, I love rye whiskey and I also love a drink with grapefruit juice!  All-in-all, a pretty darn good drink.

2 oz. rye whiskey

1 oz. grapefruit juice

1/4 oz. simple syrup

1 bar spoon of raspberry preserves

Shake well with ice, then strain in to a chilled cocktail glass.

(“PDT Cocktail Book” and “The Official Mixer’s Manual”)

“Xanthia Cocktail”

The Xanthia Cocktail is not one of my favorite drinks, but it’s a decent one.  I picked this one out of “The Savoy Cocktail Book”.  The yellow Chartreuse definitely takes center stage in this aromatic drink with a kick.  The cherry brandy and gin hang in the background, blending nicely and both slightly mellowing and propping up the Chartreuse front and center.  If you want a Chartreuse drink, this is it for you.  If you’re not in the mood for a Chartreuse drink, this is not it for you.

1 oz. Cherry Heering

1 oz. yellow Chartreuse

1 oz. dry gin

Shake well with ice, and then strain in to a chilled cocktail glass.

(“The Savoy Cocktail Book”)


“Clifton Heights Cocktail”

Last but not least… actually this one’s my favorite of the three.  I’ve been experimenting lately with modifying one of my favorite cocktails, the “Blood & Sand”, by tinkering with its 4 ingredients (1:1:1:1) and switching out different ingredients a couple at a time.  Rather than starting a completely new drink totally from scratch, this tinkering method is a nice, easy and safe foray in to creating my own cocktails.  The “Blood & Sand” is made of equal parts scotch, Cherry Heering, orange juice and sweet vermouth.  In follow-up to my recent reminder of the fact that I love rye and I love grapefruit, surprise…  I worked those two favorite ingredients of mine in to the classic B&S recipe!  I swapped the scotch with rye whiskey and the orange juice with grapefruit, keeping the Cherry Heering and the sweet vermouth.  And it turns out to be a really great drink!  It’s still got the rich, dark sweetness of a Blood & Sand because of the Cherry Heering, but because of having grapefruit instead of orange, it’s not quite as sweet.  It’s less of an “out there” flavor combination than the Blood & Sand, and more of a familiar, common sense flavor mix.  While I love the Blood & Sand because it’s kind of a crazy mixture of unique, vibrant flavors, I like this drink a lot because it’s got some of the same elements while being a really great balance of a smooth, no-nonsense flavor combination.  I’m proud to say that I really like this cocktail.  And since I couldn’t think of a clever name that’s a fun twist on the Blood & Sand moniker, I stuck with just naming the drink I made up, derived from one of my favorite cocktails, after the St. Louis neighborhood I live in and love, Clifton Heights.

Equal parts…

-rye whiskey

-Cherry Heering

-grapefruit juice

-sweet vermouth

Shake well with ice, and then strain in to a chilled cocktail glass.

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Introducing “Scientist McGee’s Annual Cocktail Menu: 2011 Edition” – Now you can play along at home with the Scientist!

Welcome to 2012, the second year of Scientist McGee!  This blog was created on March 6, 2011.  It’s hard to believe that it’s only 10
months old.

I’ve had a lot of fun along the way, trying new drinks and sharing them with all of you!  All of you have been really nice and supportive, excited to see what new concoctions the Scientist would post next.  It’s fun enjoying the drinks and it’s also fun to document them so that I can refer back to them later on, but it’s obviously a whole lot more fun to do, knowing that my friends and some like-minded strangers are actually reading it and getting a kick out of it too!

So thanks a lot for having fun with me, and I hope you tag along for some more cocktails in 2012 as well.

To celebrate the close of the first year of the Scientist McGee blog, I’m starting what will hopefully be an annual tradition – a recap of the cocktails shared on the blog in that year, in “Cocktail Book” form!

Click on the 2 links below to access a printable version of all the cocktails (except for one bad vodka drink I choose to forget, and therefore removed) from the Scientist McGee blog in 2011.  The book is separated in to two documents, and put together make a very handy guide that I hope you all will enjoy.  (Makes a great gift too – ha! ha!)

Scientist McGee’s 2011 Cocktail Menu COVER, TABLE OF CONTENTS and MEASUREMENTS

Scientist McGee’s 2011 Cocktail Menu

Thanks, and cheers!

SMcG


Let’s get snooty and drive around town!

            

It’s been nearly 2 months since I last added something to the ole SMcG blog, and it’s because of two reasons… 1- the holidays – I haven’t been experimenting and trying new drinks with all the running around, and I’ve been guzzling the old classic stand-by of brandy and eggnog, along with the classic champagne cocktails for the new year, and 2- bad fortune – The drinks I have tried, I haven’t been too crazy about, except for 2 that wound up being among my list of favorite drinks – “The Vanderbilt” (the “snooty” tongue-in-cheek reference of this post’s title) and “The Sidecar” (the “drive around” part of the title – I love the visual of drinking this cocktail whilst sitting gleefully in a motorcycle side car)!

As my readers may have come to know, I love cocktails with just a few ingredients the most.  Nothing against drinks with a laundry list of ingredients, they can be great too.  But there’s something about enjoying the simple combination of 2 or maybe 3 ingredients, that allows you to really enjoy the taste of each individual ingredient.  Plus, unlike some “showmen” of the drink slinging business/hobby, I like quick and simple drinks to throw together.  I like to have a drink come to mind, and have it in my hand in just about 5 minutes, enjoying instant gratification.  Both of these drinks (the Vanderbilt and the Sidecar) fit that description.

For these 2 drinks that I love, I also tried 2 drinks that I did not care for much – the “Night Shade” (1.5 oz bourbon, 1/2 oz sweet vermouth, 1/2 oz orange juice and 1/4 oz yellow Chartreuse, served on the rocks with a half slice of orange and a half slice of lemon for garnish) and the “Algonquin” (1.5 oz rye,3/4 oz dry vermouth, 3/4 oz pineapple juice and 2-3 dashes of orange bitters, served up).  The Night Shade was OK, but the Algonquin was really terrible.

“The Vanderbilt Cocktail”

The “Vanderbilt” however – oh wow!  What a good drink!  This is another one from the Savoy Cocktail Book.  It’s a smooth, warming drink, good for the cold months of January and February. It’s a stiff drink, but one that’s softened up by the cherry brandy and the simple syrup.  If you like brandy, but you want a softer drink, try this.  It’s not overly cherry-ish or sweet, just a smooth brandy cocktail that’ll warm you up.  Delicous!  (Plus it’s fun to drink something called the “Vanderbilt”, makes me feel classy, and a little snooty – ha!)

1.5 oz. brandy or cognac

1/2 oz. Cherry Heering

3 dashes of simple syrup

2 dashes of Angostura bitters

Stir well with ice and then strain in to a chilled cocktail glass.

(“The Savoy Cocktail Book”)


“The Sidecar”

The Sidecar’s another great brandy drink.  It’s not as wintery of a drink, but still gives you that nice smooth brandy taste.  It’s almost a brandy margarita, only with a delicious sweet sugar rim instead of salt. It’s sweet and sour, and super refreshing!  Brandy is quickly moving up my list of favorite base spirits in my cocktails!

1.5 oz. brandy or cognac

3/4 oz. triple sec

3/4 oz. lemon juice

Shake well and strain in to a chilled cocktail glass that’s been rimmed with sugar using a wedge of the lemon.


The Off-Season


It’s been nearly a month since my last post, and I don’t have a lot to show for it.  I wondered today why that was.  And it’s pretty much because our hometown baseball team, the St. Louis Cardinals, have been in post-season play… October baseball.  As you may have heard, the Redbirds won the World Series.  In St. Louis, virtually all of every day life slows down a bit and takes a back seat to post-season baseball when the Cardinals are playing in it.  Restaurants that aren’t pizza joints or bar and grills take a hit because people aren’t going out and spending time enjoying nice dinners.  Evening meetings and classes either get cancelled or they get cut very short, by speeding up the agenda.  Weekend chores get delayed to free up afternoons in front of the TV.  And me taking the time to look through books for new cocktail recipes and spending the time in the kitchen preparing them and taking a photo of them takes a backseat as well.

St. Louis is historically a beer town, and the Cardinals are one of the only things that trumps beer around here.  So as the days went on and games continued, my beer drinking did the same.  So if I wasn’t cracking open a beer, I certainly wasn’t spending the time necessary to find new cocktails to try.  I was instead mixing up the quick and easy standards that I’d made many times before.

So now that October baseball is finished, we all find ourselves with a lot more time on our hands.  We have our evenings and weekends free again, so to speak.  There’s no more rushed, quick 2-minute commercial breaks while watching the game.  I once again have the time to peruse cocktail books while relaxing in the evening.  I have time to pause the TV and mix up a special drink.  I have time to sit down and post these drinks on to the Scientist McGee blog.

“Jewel Cocktail”

I found this drink in “The Savoy Cocktail Book”, and under its entry, Harry Craddock added a note that said, “A medium-dry, fast working cocktail.”  “Fast working cocktail” can be used to describe any drink that calls for the 110-proof Chartreuse, and this is a great drink for lovers of the liqueur. The Chartreuse definitely takes center stage, while just being “watered down” by the gin and vermouth.  If you love Chartreuse, as I do, you’ll like this drink.  The Chartreuse is balanced nicely with the flavors of the orange bitters and lemon peel, with the gin and vermouth rounding it out with some extra body.

1/3 green Chartreuse

1/3 gin

1/3 dry vermouth

dash of orange bitters

garnish with a lemon peel and a cherry

Stir well with ice and strain in to a chilled cocktail glass.

(“The Savoy Cocktail Book”)

“Bobby Burns”

The Bobby Burns is a classic cocktail that can also be found in the Savoy Cocktail Book, but I took this recipe from Dale DeGroff’s “Essential Cocktail”.  To be honest, it’s not one of my favorite drinks, but then again, scotch isn’t really one of my favorite spirits.  But some times I am in the specific mood for the smoky flavor of scotch, and when I am, this drink is a good one.  With the scotch and the Benedictine, it almost coats your mouth like a syrup with a smoky, buttery flavor.

2 oz. scotch

3/4 oz. sweet vermouth

1/2 oz. Benedictine

Stir well with ice and strain in to a chilled cocktail glass.

(“Essential Cocktail”)

“Can-Can Martini”

 

I got this drink from the St. Germain company, and it’s a great way to enjoy the elderflower liqueur.  It’s nice & sweet, but dry… like a floral martini.  It’s a nice, simple cocktail.  It’s good when you want a straight forward gin drink that goes down easily, with the sweet, delicate taste of St. Germain.

2 oz. gin

1 oz. St. Germain

1/4 oz. dry vermouth

lemon peel for garnish

Stir well with ice and strain in to a chilled cocktail glass.


95 degree nights

With summertime being in full, full swing in St. Louis, the lighter, fruit-juice cocktails have really taken center stage at my house.  With temperatures rising above 100 and hanging in the 90’s after sunset, the Gimlet is a great refreshing back porch quencher.  And so are the Colonial, the Gypsy and the Nevada… all drinks I really enjoyed over the last couple of hot weeks.  These cocktails aren’t just great drinks because of the summer heat and their refreshingness, but also because each of these drinks is a stand-alone hit.  Each of them had very well-balanced flavor combinations and were as fun to sip and savor, as they would have been to gulp down whole.

“Colonial Cocktail”

This drink was so good… a tarter tasting “fruit juice cocktail”.  I really haven’t had grapefruit juice in a long time, and one day, got the itch to start making some grapefruit cocktails.  I guess it was flipping through “The Savoy Cocktail Book”… there’s several drinks in there with grapefruit.  I’m glad I got the itch… it’s such a great taste for a cocktail.  There’s something unique about grapefruit juice to me… always has been… it’s not like other juices.  That’s why I think it lends itself so well to cocktails.  It’s such a unique taste to begin with, that it makes a perfect partner to the unique taste blends of cocktails.  This drink grew on me so much that I think I made it four nights in a row.  And that rarely happens.  I like having different drinks almost every night, very rarely ever making two of the same drink, two nights in a row.  So four nights in a row was quite the confirmation that this was a drink would become a regular in my rotation.

2 oz. gin

1 oz. grapefruit juice

3 dashes maraschino liqueur

Shake well and strain in to a chilled cocktail glass.

(from “The Savoy Cocktail Book”)

 

“The Gimlet”

The Gimlet, in its original recipe… with the Rose’s Sweetened Lime Juice.  So simple… so good… so refreshing!  I wish I had a jumbo Gatorade Cooler full of it.  I guess it’s for the best that I don’t.

2 oz. gin

3/4 oz. Rose’s Sweetened Lime Juice

Shake well and strain in to a chilled cocktail glass.

 

“The Gypsy”

Even though, my favorite Chartreuse cocktail, The Last Word, is one of the most refreshing drinks I can think of, I don’t normally think of Chartreuse when I’m thinking of a “refreshing summertime quencher”.  However, it once again works well in this refreshing, sour cocktail.  The St. Germain really balances out the Chartreuse, sweetening up the drink by muting the Chartreuse a little.  In fact, the St. Germain mutes both the Chartreuse and the lime juice, making for a very nice, balanced and refreshing cocktail.

1.5 oz. gin

3/4 oz. St. Germain elderflower liqueur

1/2 oz. green Chartreuse

1/2 oz. lime juice

1 lime wheel for garnish

Shake well and strain in to a chilled cocktail glass.

(from St. Germain Cocktails: http://stgermaincocktails.wordpress.com/ )

 

“Nevada”

I’m very lucky to have stumbled across four such great summertime cocktails in the past couple of weeks.  The fourth great cocktail that I loved is called “Nevada” and is in one of the first cocktail books I bought, called “The Art of the Bar”.  The recipe may not look like much on paper, but again, the balance between the ingredients is so good!  Or maybe, I just really, really like grapefruit juice in my cocktails?

1.5 oz. rum

1/2 oz. grapefruit juice

1/3 oz. lime juice

1/4 oz. simple syrup

1 dash of Angostura bitters

1 lime wedge for garnish

Shake well and strain in to a chilled cocktail glass.

(from “The Art of the Bar”)


Harry Craddock says your father smells of elderberries!

I’m somewhat obsessed with liqueurs.  Often, I get obsessed with the idea behind a liqueur.  Something about one will pique my interest… maybe it’ll be an intriguing recipe for a drink it’s in (i.e. Cherry Heering and the “Blood & Sand”), maybe it’ll be the story and legend behind it (i.e. Chartreuse and the legend that only 3 monks know the true recipe at any given time), or maybe it’ll be the curiosity of a flavor I’ve never tasted in my life, along with a bottle that’s nearly as pretty as an old European church.  This last example is what caught my attention and began my curious obsession to try St. Germain’s elderflower liqueur.  The bottle alone should get anyone excited to at least try a taste.  And when I finally got a bottle of my own, I was very pleased with how this fancy liqueur tastes.  I was a little worried that it was going to be another liqueur as floral as creme de violette (nothing against creme de violette, I just wanted something different).  It was different.  I saw a description somewhere online that was spot on… this person said that it’s floral, but not too floral, sweet, but not too sweet.  This is true – I was really happy with its unique flavor.  True, it’s floral, but only in a subtle way.  It also has quite a few other flavors going on as well, to make a very complex flavor.  It’s got tastes of pear, peach, honey and citrus, and probably many more.  It’s damn good, and it really spruces up a drink.  It’s a great way to take a very traditional cocktail that you’re used to having, and that’s good, but that you want to make a little more special.  For example, the first drink I made was the “French Gimlet”.  I made this very simple drink because I wanted the St. Germain to stand out, so that I could taste the liqueur I’d just purchased.  And this is a perfect example of taking a very simple drink and making it something a little more unique and something special by adding the St. Germain.

“French Gimlet”

2 oz. gin

1 oz. St. Germain elderflower liqueur

1/2 oz lime juice

Shake well and strain in to a chilled cocktail glass.

“Le Jacques Strap”

The second drink I tried with my new St. Germain was one I found online with a silly french play-on-words for a name.  Paired with the creme de violette, this drink was very floral, but in a very soft manner.  I find creme de violette to have an intense floral character, whereas the St. Germain has a nice, soft floral aspect.  So mixed, it was a nice balance.  This was a fun drink with its many different notes of flavors, all held together with the old, familiar background of gin.

2 oz. gin

3/4 oz. St. Germain elderflower liqueur

1/4 oz. creme de violette (original recipe calls for Creme Yvette)

2 dashes orange bitters

2 dashes green Chartreuse

Stir and then strain in to a chilled cocktail glass.

“Hemingway Daiquiri”

The reason I picked up a bottle of St. Germain a few days ago was because I had a thirst for a cocktail using grapefruit juice.  I stopped by the ole grocery store to pick up some grapefruit juice, and that’s when I spotted the bottle of St. Germain being discontinued at this store and at a bargain price.  This drink is named after Ernest Hemingway, as it was reportedly one of the drinks he’d drink at the El Floridita bar in Havana, Cuba, in which he frequented.  Apparently, Hemingway enjoyed his drinks a bit stronger though, so he’d order it as a double, using twice as much rum.  This gave way to the drink also being referred to as a “Paba Doble” (“doble” meaning double).  I thought this drink was just OK… really nothing special.  Maybe next time I’ll make it as a double, with 3 ounces of rum, and maybe I’ll like it more too?

1.5 oz. white rum

1/4 oz. maraschino liqueur

3/4 oz. lime juice

1/4 oz. grapefruit juice

Shake well and strain in to a chilled cocktail glass.

“Harry’s Manhattan”

In addition to my recent acquisition of the St. Germain, I’ve been spending time flipping through the pages of my newest cocktail book, “The Savoy Cocktail Book”.  This is a great old book with hundreds of recipes, compiled by Harry Craddock and published in 1930.  Harry Craddock was the bartender at the American Bar inside the Savoy Hotel in London, England.  Harry Craddock left the U.S. for England to continue bartending, when Prohibition struck.  I’ve made the following two cocktails from the book.  I was not very fond of the latter (Champs Elysees), but the former was magnificent!  In his book, it’s just referred to as the classic  “Manhattan”, but I refer to it as “Harry’s Manhattan” because I thought it was neat that he suggested using a couple dashes of maraschino liqueur rather than the modern tradition of using a maraschino cherry.  (This is my first and only old cocktail book, so maybe this practice wasn’t just Harry’s, but rather the old way of doing it?  I’m not sure.)  The modern maraschino cherry is pretty much sugar and red food coloring, whereas the maraschino liqueur is true to the marasca cherries it’s made from and even features a nutty taste that comes from the pits of the cherries.  This was one of the best Manhattan cocktails I’ve ever had!  It wasn’t quite as sweet as a Manhattan made with maraschino cherries, and it tasted almost silkier and smoother.  It’s unusual that Harry suggests shaking the drink as well.  Most drinks that consist of all alcoholic ingredients call for being stirred.   I don’t know, but I’m converted… this is my new way of making a Manhattan.  Thanks Harry!

2 oz. Rye Whiskey

3/4 oz. sweet vermouth

2 dashes maraschino liqueur

3 dashes Angostura bitters

Shake well and strain in to a chilled cocktail glass.

(based on the “Manhattan Cocktail No. 1” recipe in the Savoy Cocktail Book by Harry Craddock)

“Champs Elysees”

Whereas I loved the drink above, I was not a fan of this drink.  I’m not too sure of the brandy & Chartreuse combo.

1.5 oz. cognac or brandy

1/2 oz. green Chartreuse

1/4 oz. lemon juice

1/8 oz. simple syrup

2 dashes Angostura bitters

Shake well and strain in to a chilled cocktail glass.

(based on the recipe in the Savoy Cocktail Book by Harry Craddock)

“Remember the Maine”

I can’t remember how or why I found this drink, but I stumbled across it online somewhere.  What a lucky stumble!  This drink was really good!  It’s a nice stiff drink, with an interesting, complex taste.  The absinthe in the forefront made the drink quite intense, while the Cherry Heering hung out in the background offering a nice subtle base.  Very tasty indeed.

2 oz. Rye Whiskey

3/4 oz. sweet vermouth

2 t Cherry Heering

1/2 t absinthe

Stir and then strain in to a chilled cocktail glass.


“The Gilroy Cocktail”

This drink too… I don’t know how or why I found this one, but I did so online as well.  And again, I really liked this one too.  It’s nothing fancy, just a good, solid drink.  If you ever want a solid, good cherry cocktail, this is it.

1 oz. gin

1 oz. Cherry Heering

1/2 oz. lemon juice

1/2 oz. dry vermouth

Shake well and strain in to a chilled cocktail glass.




The only liqueur to have a color named after it…

Welcome back everybody,

Not much has happened since the last time I wrote a couple of weeks ago.  I’ve only got two new cocktails to share with everyone today.

However, I’m pretty excited to share one of them in particular.  The reason being? It contains the wonderful liqueur, Chartreuse… “the only liqueur to have a color named after it”.  I’m excited to have a new Chartreuse cocktail to share here for 2 reasons…

1. I love Chartreuse.

2. I’d say that nearly 85% of all readers who stumble upon my blog, do so as a result of their search for information on this amazing liqueur.

It’s really interesting and really fun to see, in the WordPress site stats page, that probably 95% of the keywords searched, that lead readers to Scientist McGee’s blog, are in fact “Chartreuse”.   Obviously there’s tons of other people out there, just like me, who love this delicious and potent herbal liqueur, and if my small, obscure blog comes up in their search results, there’s obviously not as much information on the internet about Chartreuse as there should be.  But that’s OK… I’m excited that other Chartreuse lovers have found my little blog as a result of our shared love for this wonderful drink.

The cocktail that I’m including today, that showcases Chartreuse is “The Scofflaw”.  This drink is a wonderful whiskey drink.  Apparently, when this drink debuted in 1924 at Harry’s Bar in Paris, it originally contained grenadine instead of Chartreuse.  So out there on the internet, about 2/3 of the recipes I found had the original recipe of 1.5 oz rye, 1 oz dry vermouth, 3/4 oz lemon and 3/4 oz grenadine, but about 1/3 of the recipes I found (including a Washington Post article) featured this modern recipe:

“The Scofflaw”

3/4 oz rye whiskey

3/4 oz dry vermouth

1/2 oz Chartreuse

1/2 oz lemon juice

1 dash of orange bitters

Shake well and strain in to a chilled cocktail glass.  Garnish with a lemon peel.

This is a great drink… It’s relatively light because of the dry vermouth and the lemon juice, but also has a wonderful Chartreuse punch!  I don’t know who decided to swap out Chartreuse for the grenadine in the old recipe, but it was quite the upgrade.  What a move… it’d be like the St. Louis Cardinals trading away pitcher Ryan Franklin for Roy Halladay.

Another drink I tried in the last couple of weeks was “The Communist”.  I found this drink in a search for a new cocktail that featured Cherry Heering.  This drink’s relatively good.  It’s no “Blood & Sand”, which I still think is the best drink featuring Cherry Heering that I’ve found so far, but it’s OK.  (However, I may not be the most unbiased judge of this drink, because as I’ve mentioned before, I’m not a big fan of the gin/OJ combo.)

“The Communist”

1 oz gin

1 oz orange juice

3/4 oz lemon juice

1/2 oz Cherry Heering

Shake well and strain in to a chilled cocktail glass.

Those are the two new cocktails I have to share with you today.  I expect to have quite a few new ones in the weeks/months ahead though, because I’m pretty excited about picking up a copy of “The Savoy Cocktail Book” today.  This book is a treasure chest of great, classic cocktail recipes, compiled and written by Harry Craddock, Head Bartender of The American Bar at the Savoy Hotel in London, in 1930.  I’ve already started rabbit-earring the pages of all the tasty drinks I want to try.

Until next time, Cheers!