Approved Cocktails

The Savoy Cocktail Book (Approved Cocktails) was published in 1930 by Harry Craddock, head bartender at London's Savoy Hotel. This collection contains over 750 cocktail recipes compiled during Craddock's tenure at the American Bar. The book provides precise measurements and mixing instructions for classic cocktails like the Martini, Manhattan, and lesser-known drinks from the pre-Prohibition and early Prohibition eras. Craddock's recipes incorporate spirits, liqueurs, and mixers available in 1930s London, with notes on garnishes and proper glassware. The volume features Art Deco illustrations by Gilbert Rumbold that capture the glamour of the era. The layout presents drinks in alphabetical order with clear typography that made it practical for professional bartenders. This work stands as a foundational text of modern cocktail culture, documenting the evolution of mixed drinks from the early 20th century through the Jazz Age. The recipes reflect both American and European drinking traditions as they merged in the sophisticated setting of the Savoy Hotel bar.

There are not enough internet reviews to create a summary of this book. Instead, here is a summary of reviews of Harry Craddock's overall work: Bartenders and cocktail enthusiasts praise The Savoy Cocktail Book for documenting pre-Prohibition recipes with precision and historical accuracy. Readers highlight the book's comprehensive collection of classic cocktail recipes and Craddock's clear, methodical instructions. Likes: - Detailed measurements and specific brand recommendations - Original Art Deco illustrations and design - Historical context for classic drinks - Professional bartending techniques Dislikes: - Some recipes use outdated or hard-to-find ingredients - Brief instructions assume prior bartending knowledge - Inconsistent measurement units across recipes - Text formatting issues in newer editions Ratings: Goodreads: 4.3/5 (1,200+ ratings) Amazon: 4.6/5 (2,000+ ratings) One bartender reviewer noted: "The recipes are time-tested and reliable, though you'll need to adjust some proportions for modern palates." Another wrote: "This isn't a beginner's guide - it's a historical document of 1920s/30s cocktail culture that requires experience to interpret properly."

The Savoy Cocktail Book by Harry Craddock This bar manual contains recipes from London's Savoy Hotel during the 1920s and 1930s with instructions for classic drinks and period illustrations.

The Fine Art of Mixing Drinks by David A. Embury This 1948 cocktail book presents drink recipes through the lens of principles, ratios, and techniques that form the foundation of mixology.

The Gentleman's Companion: Being an Exotic Drinking Book by Charles H. Baker Jr. The author documents cocktail recipes and drinking customs gathered during his global travels in the 1930s, complete with historical context and cultural notes.

Vintage Spirits and Forgotten Cocktails by Ted Haigh This collection resurrects lost and obscure cocktail recipes from the pre-prohibition era through the 1960s with historical documentation.

The Waldorf Astoria Bar Book by Frank Caiafa This book preserves the cocktail recipes and techniques from the iconic Waldorf Astoria hotel bar during its golden age in the early 20th century.

🍸 Harry Craddock wrote this iconic cocktail guide while working as head bartender at London's prestigious Savoy Hotel during the 1920s and 1930s. 🍸 The book contains over 750 cocktail recipes and was first published in 1930, becoming one of the most influential cocktail books during and after Prohibition. 🍸 Craddock, an American who fled to Britain during Prohibition, is credited with creating or popularizing several classic cocktails, including the White Lady and the Corpse Reviver No. 2. 🍸 Many copies of the original edition were bound in leather designed to look like snakeskin, and first editions are now highly sought-after collector's items. 🍸 The book includes Craddock's famous advice about the proper way to drink a cocktail: "Quickly, while it's still laughing at you."