Category Archives: Food and Drink

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 curaçao and sweet and sour (half lemon juice/half sugar) sounds like way to much sugar for a sour drink. The RecipesContinueContinue reading “White Lady 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.ContinueContinue reading “Torpedo Cocktail”

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 StreetContinueContinue reading “Tom Collins”

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 thatContinueContinue reading “Third Rail 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 usesContinueContinue reading “Star Cocktail”

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 inContinueContinue reading “Singapore Sling”

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 creamContinueContinue reading “Silver Fizz 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 withContinueContinue reading “Sidecar Cocktail”

The odd thing about this “cocktail” is that it is basically a seasoned raw egg, or egg yolk, served in a glass. This isn’t about spirits. I can see where the name Prairie Oyster came from, in that you have a small, round, raw item that is accompanied by toppings you might easily find withContinueContinue reading “Prairie Hen and Oyster”

Anything with “pink” in the name is bound to have grenadine in it. All of the books have gin and grenadine for this, but Lommebogen gives a wallop of sweet with a healthy dose of curaçao, and then tries to balance that with a little lemon juice. The Savoy/Café Royal version sticks to grenadine forContinueContinue reading “Pink Lady Cocktail”