The Savoy's 1920s cocktails - Quick and Easy Recipes From Stylist Magazine - Stylist Magazine

  • The Chef's Table at The Savoy
  • The Savoy's 1920s cocktails: (left to right) Hanky Panky, Angel Face, Gin Cobbler, Aviation Fizz

The Savoy's 1920s cocktails

Mix your own cocktails as served in the iconic London restaurant

Pull on a flapper dress, bring out the Bombay Sapphire and strike up some big band jazz, we're showing you how to drink like you're at the Savoy in the Twenties

Hanky Panky

Ingredients:

  • 40ml Bombay Sapphire
  • 20ml Martini Rosso sweet Vermouth
  • 7.5ml Fernet Branca
  • Glassware: Grappa tulip
  • Ice: Shaken with good quality cubed
  • Garnish: Large lemon peel twist wrapped around the stem of the glass (tied)


Method: Pour the ingredients into a cocktail shaker tin and add cubed ice. Attach the Hawthorne strainer to the top and then pour the liquid into another ice filled cocktail shaker tin. Swap the Hawthorne strainer to the other tin and repeat the process 5 times to and fro. This method is called throwing and is a fine art to master properly. It's a way of chilling the liquid without as much dilution as shaking but colder than stirring.

Angel Face

Ingredients:

  • 20ml Bombay Sapphire
  • 20ml Calvados
  • 20ml Apricot Brandy (Giffard)

  • Glassware: Water glass
  • Ice: Shaken with good quality cubed and poured over good quality cubed
  • Garnish: 
Large orange peel twist

Method: 
Pour the ingredients into a cocktail shaker with ice and shake well. Fine strain into ice filled glass. Garnish with a large orange peel twist spritzed over drink and rubbed on the rim of the glass.

Aviation Fizz

Ingredients:


  • 37.5ml Bombay Sapphire
  • 12.5ml freshly squeezed lemon juice
  • 12.5ml Luxardo Maraschino (dry cherry liqueur)
  • 5ml Creme de Violette
  • 35ml Champagne
  • Glassware:
  • Coupette Champagne saucer
  • Ice: Shaken with good quality cubed

Method: Place the first four ingredients into a cocktail shaker with cubed ice, shake really well for 20 seconds then fine strain into a clean chilled coupette glass. Serve then top with a good splash of Champagne

Gin Cobbler

Ingredients:

  • 37.5ml Bombay Sapphire
  • 20ml Port

  • 10ml Oloroso Sherry
  • 20ml freshly squeezed lemon juice
  • 2x blackberries
  • 1x orange slice
  • Glassware: 
Stemmed beer glass
  • Ice: Shaken with good quality cubed, topped with a duvet of crushed ice

  • Garnish:
  • Orange slice
  • Lemon peel
  • 1x blackberry
  • Mint sprig
  • 2x clear non-bendy 7" straws

Method: 
Place all of the ingredients into a cocktail shaker with cubed ice. Shake well for 20 seconds then pour the entire contents back into the serving glass (this is called dumping). Top with a duvet of crushed ice then place all of the garnishes appealingly around the crushed ice. 


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