Savoy Hotel Cocktail


Savoy Hotel Cocktail
1/3 Crème de Cacao. (1/2 oz Mozart Black Chocolate Liqueur)
1/3 Benedictine. (1/2 oz Benedictine)
1/3 Brandy. (1/2 oz Chateau Pellehaut Reserve Armagnac)
Use liqueur glass and pour ingredients carefully so that they do not mix.

My goodness, it has been a while since I have had to make a layered cocktail!

This one was a symphony in brown and not all that unpleasant, as these sorts of things go.

In fact, I could see it complementing a cup of coffee quite nicely.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

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  1. Pingback: Cocktail Basics “class” and The Algonquin | Josh Lindley

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