The Savoy Cocktail Book

The Savoy Cocktail Book, published in 1930, stands as one of the most influential cocktail recipe collections in mixology history. The book contains recipes compiled by Harry Craddock during his tenure as head bartender at London's American Bar at The Savoy Hotel. The volume features over 750 cocktail recipes, incorporating both classic drinks and Prohibition-era innovations from Europe and America. Each recipe includes precise measurements and mixing instructions, accompanied by Art Deco illustrations that capture the spirit of the Jazz Age. The book preserves the culture and craft of pre-Prohibition cocktail making, with sections on wine drinks, toddies, flips, slings, and other categories nearly forgotten today. Craddock includes notes on technique, glassware selection, and proper garnishing methods throughout the text. The Savoy Cocktail Book represents more than a recipe collection - it documents a pivotal moment in cocktail culture as European and American drinking traditions merged in London's high society. The work serves as both historical record and practical guide, influencing generations of bartenders and cocktail enthusiasts.

Readers value this book as a historical document of pre-Prohibition cocktail culture but note its recipes often need modern adjustments. Many cite the Art Deco illustrations and vintage typography as highlights. Likes: - Original 1930s cocktail formulas - Period artwork and design elements - Historical significance - Breadth of drink recipes - Stories behind classic cocktails Dislikes: - Recipes use outdated measurements - Many drinks too sweet for current tastes - Some instructions lack detail - Print quality varies between editions - Index organization confusing Review Scores: Goodreads: 4.1/5 (500+ ratings) Amazon: 4.4/5 (300+ ratings) Common reader comments mention needing to halve sugar quantities and adjust proportions. Several bartenders note using it as reference material rather than a practical recipe guide. Multiple reviews praise the cultural insights but recommend modern cocktail books for actual drink-making.

The Fine Art of Mixing Drinks by David A. Embury This 1948 cocktail book presents drink recipes through the lens of scientific principles and precise ratios.

The Gentleman's Companion: Being an Exotic Drinking Book by Charles H. Baker Jr. This 1939 collection combines cocktail recipes with travel writing and chronicles drinks discovered across the world.

The Café Royal Cocktail Book by William J. Tarling This 1937 cocktail manual documents recipes from London's historic Café Royal and includes many gin-based cocktails from the same era as The Savoy.

Old Waldorf Bar Days by Albert Stevens Crockett This 1931 book preserves the recipes and culture of New York's Waldorf-Astoria bar before Prohibition.

The Official Mixer's Manual by Patrick Gavin Duffy This 1934 compilation presents cocktail recipes from the same post-Prohibition period with a focus on exact measurements and techniques.

🍸 First published in 1930, the book's iconic Art Deco illustrations were created by Gilbert Rumbold and helped establish the visual style that defined the era's cocktail culture 🍸 Harry Craddock fled Prohibition-era America to work at London's prestigious Savoy Hotel, where he became one of the most famous bartenders in the world and created several classic cocktails still served today 🍸 The book contains the first printed recipes for now-legendary cocktails like the Corpse Reviver No. 2 and the White Lady, both Craddock originals 🍸 The original 1930 edition included this memorable warning about the Corpse Reviver cocktail: "Four of these taken in swift succession will unrevive the corpse again" 🍸 Despite being out of print for decades, the book became so sought-after by cocktail enthusiasts that vintage copies were selling for hundreds of dollars before it was finally reprinted in 1985