recipe

Yellow Daisy Cocktail

This recipe in Lommebogen and Savoy is designed for 6 people, using glasses for measurements, and so I broke it down to one drink size. The only difference in the books is that Café Royal does not include absinthe in its recipe. This looks like a nice riff on a dry martini, with some orange notes and sweetness to round it out. Read more about Yellow Daisy Cocktail

Yale Cocktail

We've got gin and water, and some things to flavor that. Lommebogen goes big with lemon and orange juice, while the one from Café Royal and Savoy goes simple with some bitters. The Lommebogen one looks more appealing overall, but there isn't any sweetener in here to balance the citrus. That doesn't look so good at all, especially from the book that has been over-sweetening a fair number of drinks. The other recipe just looks like a poor man's gin and tonic. Read more about Yale Cocktail

White Lady Cocktail

This is a classic drink which is basically a gin sour with the sugar swapped for curaçao, so I'm always game for that. Again, Axel is bringing on the sugar though. Equal amounts of cuaçao and sweet and sour (half lemon juice/half sugar) sounds like way to much sugar for a sour drink. Read more about White Lady Cocktail

Torpedo Cocktail

This is one is the same in all three books, and is pretty much a twist on brandy, with a dash of gin. So, put some liquor on your liquor, and call it good. I'm not sure what the gin is supposed to be doing here, but I have to say it doesn't sound promising. Read more about Torpedo Cocktail

Tom Collins

Lommebogen calls this a "cobbler," which it really isn't, but close enough. This is the classic summer drink, and it's perfect to have during a Copenhagen heat wave. Basically you have a gin lemonade, and it's lovely. There are all kinds of stories about how it got its name, and I'll let the Wall Street Journal provide some history for you. You can also find many variations on the Tom Collins, with other names that represent swapping out the main spirit, like John Collins is whiskey, and Juan Collins is tequila. Read more about Tom Collins

Third Rail Cocktail

This one is a whole bunch of liquor. Instead of just a shot of one spirit, it's simply a blend of 3 shots, with the absinthe added as an afterthought to make it a "cocktail." Lommebogen and Café Royal have the same recipe, but Savoy has two different recipes for this one. The one that matches the other two books is actually Savoy's #2 version. The Savoy #1 is quite a departure, and seem much more approachable. Another place to use a little crème de menthe. Read more about Third Rail Cocktail

Star Cocktail

Another interesting vermouth cocktail, with two very different recipes here. Aside from the different spirits used, the emphasis, or lack thereof, is pretty marked between the two. The combo of apple brandy and gin doesn't sound terribly appealing to me on paper, so I'm curious how that one will come out. The modern recipe uses apple brandy and vermouth, with some dashes of bitters and simple syrup, which sounds like a better combination than the gin. Read more about Star Cocktail

Singapore Sling

The Singapore Sling is one of those classic drinks where the recipe ends up all over the place. There is a lot of murkiness around the original recipe, and the variants since then. I'll leave it to others, like David Wondrich, to walk through the history of it all. The main differences we have in our three books lie with the Savoy not using Benedictine, and the different proportions. Read more about Singapore Sling

Silver Fizz

I love fizzes. The most famous fizz, the Ramos Gin Fizz, was one of the first cocktails I completely fell in love with. This recipe is very similar to the Golden Fizz, except we are using the egg white instead of the egg yolk. Makes sense, right? Lommebogen also adds a tiny bit of cream to this as well, which isn't an uncommon thing (the Ramos Gin Fizz uses egg whites and cream). I'm curious to see if that has any real effect on the color or texture of the drink, especially since there is so little of it. Read more about Silver Fizz

Sidecar Cocktail

Another of the classics that is still widely made today, this time from the sour family. All three books have a slightly different take on the same basic premise: sour, sweet, and cognac. I love me some sours (and enjoy a good Sidecar), so this is right up my alley. Lommebogen shakes things up with some Angostura (and extra sweetness with sweet and sour versus straight lemon juice). The Savoy plays with a different ratio, giving more weight to the cognac. Read more about Sidecar Cocktail

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