Once in a Lifetime

Back in the US, as I started to contemplate writing this fantastic and amazing day up, I really found I had a hard time dealing with the enormity of the experience.

Frankly, I’m from the Midwest. We just don’t deal with emotion particularly well. Garrison Keilor is not lying.

As I was writing up some of the posts, the statue and portrait of Winston Churchill in the Savoy Meeting room still bothered me.

Dry Martini Setup

Googled “Winston Churchill Savoy Hotel”.

Oh shit, that room was the Pinafore Room, where Winston Churchill used to meet with The Other Club.

“Churchill, who in 1910 was Liberal Home Secretary, and barrister and Conservative MP F. E. Smith had not been invited to join the venerable political dining club known just as The Club. Although both had friends in it, the members thought Churchill and Smith too controversial. So they established their own club, to be called by contrast “The Other Club”.

The initial membership was 12 Liberals, 12 Conservatives, and 12 “distinguished outsiders” who were not in politics. With the help of David Lloyd George (then Chancellor of the Exchequer) another non-member of The Club, they put together such a list and the first dinner was on 18 May 1911. The Chief Whips of the two parties were co-secretaries of the club, so that pairs could be arranged, meaning members dinner would not be interrupted by divisions in the parliament.”

Churchill, famous for his love of a Martini, especially the version that is simply a Big, Cold, Glass of Plymouth Gin.

Friday Afternoon Cocktail: Churchill’s Martini

“Churchill loved his martinis, and he was particular about how he made them. He demanded gin, not vodka or any mix of the two, and Plymouth gin to be exact. You’ll know Plymouth because of its notable Mayflower motif, apparently because “Like the pilgrims, gin traveled from Leyden to Plymouth before coming to the New World.” He was very light on the vermouth – the legend is that in place of it, Churchill would simply nod in the direction of France.”

OK, so we made a Plymouth Martini for the time capsule shaker in the Pinafore Room at the Savoy Hotel, where Winston Churchill used to meet with The Other Club.

Head Explodes. That is some serious voodoo.

The whole day, honestly, was like that.

Harry Craddock’s grave. Meeting the Savoy Head Barmen. Burns’ statue on Burns Night. Simpson’s-in-the-Strand. Cafe Royal. The Dorchester. The grand old Savoy Hotel herself.

So much history, so evocative.

“Once in a Lifetime,” hardly sums it up.

I started this whole Savoy Trip on eGullet in June of 2006. Not intending to start a blog. Not intending to be a bartender. Not intending to do anything other than to learn a little more about how classic cocktails were made.

7 years later, after finishing making the Savoy Cocktails, (don’t talk to me about punches and cups,) this trip was the culmination of a lot of work, a lot of fun, and the capper to a whole chapter of my life.

I really am still trying to figure out what it means.

Thank you Plymouth Gin, Jared and Anistatia, Erik Lorincz, everyone who reads this blog, and especially, my wife Michele, who has encouraged me at every turn, to follow my interests and my dreams.

Savoy Head Bartender Signatures

Previous Posts:

Gunnersbury Tube Station

Robert Burns, The Savoy Hotel, and the White Lady

Simpson’s-in-the-Strand and the Sidecar

Cafe Royal and The Bronx Cocktail

The Dorchester and the Manhattan

The Savoy Hotel and the Dry Martini.

The Savoy Hotel and the Dry Martini Cocktail

Continuing the writeup of the day I spent in London celebrating the life and legacy of Harry Craddock.

Previous Posts:

Gunnersbury Tube Station

Robert Burns, The Savoy Hotel, and the White Lady

Simpson’s-in-the-Strand and the Sidecar

Cafe Royal and The Bronx Cocktail

The Dorchester and the Manhattan

Count Peter

Our cars returned us to the Savoy Hotel, where under the watchful gaze of Count Peter of Savoy, we are escorted to a room near the back of the hotel.

Dry Martini Setup

Huh, seems to be a portrait of Sir Winston Churchill, behind all that Gin. And a statue of him in the corner giving the famous V for Victory hand sign. Wonder what that is about? Lots of famous people and politicians at the Savoy, I suppose.

Maximilian Warner from Plymouth starts, thanking us for coming, what a momentous and meaningful experience it has been for him, highlight of his career. He also explains that this long time in coming party to celebrate the legacy of Plymouth Gin and Harry Craddock, was a going away party for him of sorts, he will be leaving the Plymouth company for parts unknown. He then hands the “Mic” over to Erik Lorincz, to say some words, and make the final cocktail of the day, The Dry Martini. Erik says something cute like, “My hands are shaking too much in this esteemed company, I’d like to invite someone up to help me make this cocktail. Someone whose work has done a lot to popularize both the Savoy Cocktail Book and Harry Craddock’s legacy, Erik Ellestad.” Gulp.

Two Eriks at Savoy

(Photo by Jared Brown

OK, now my hands are shaking far more than Erik Lorincz’! A few questions as we make the cocktail, about the Savoy Cocktail Book Project. I manage to stammer out a couple semi coherent answers, didn’t know I’d be doing any public speaking, and somehow we both, shaking hands and all, manage to get the final cocktail, The Dry Martini, into the cocktail shaker time capsule for posterity.

Pouring Plymouth for Martinis

(Photo by Jared Brown)

Public speaking over, and lo, there was much rejoicing, Martinis, and Gin and Tonics.

How Many Savoy Head Bartenders to Pour a Martini

(Photo by Jared Brown)

Just how many Savoy Head Bartenders does it take to make a Martini?

Speaking of Head Bartenders, last year Angus Winchester blew through town promoting Tanqueray Gin, and brought with him a copy of the Savoy Cocktail Book he’d had Erik Lorincz and Peter Dorelli sign. I’d brought it along this day, and surreptitiously had the other Savoy Bartenders sign my copy.

Angus Savoy Cocktail Book

Unfortunately, Joe Gilmore’s illness made it impossible for me to get his signature.

Savoy Head Bartender Signatures

Or did it…

Savoy Cocktail Book

As part of the gift pack, they gave us a new edition of the Savoy Cocktail Book, with an introduction from Erik Lorincz and modern cocktails from the Savoy Bar, but they also had all of the living Savoy Head Bartenders Sign the copies, including Joe Gilmore.

Yes, I suppose I am a Savoy Nerd to get excited about this. Is that a bad thing?

Gift Bags

(Photo by Jared Brown)

I suppose I should mention, at this point, that one of the features of the tour, was the launch of the new Plymouth bottle in England. I can say without reservations that the people at Plymouth, Beefeater, and apparently, Chivas, along with their parent company Pernod Ricard, have been great supporters of the Savoy Project. I’ve met a lot of good people who work for them, and especially thank Trevor Easter for helping out get me across the pond for this day of celebration.

Gift Box

And the mysterious blue box which accompanied our gift bag, was also very cool.

5 Cocktails

Included a card with the 5 cocktails we had enjoyed during the course of the day and some wrapped items.


A goblet style glass, a small decorative cocktail shaker, and a bottle of Plymouth Gin in the new bottle.

Glass, Shaker, Gin

“Here’s to Harry Craddock ‘Bartender Legend’, Friday 25 January, 2013.”

To Harry

Finally, I will add a sixth cocktail to the 5, the Corpse Reviver (No 4)…

Corpse Reviver No 2

Corpse Reviver (No 4)

3/4 oz Plymouth Gin
3/4 oz Kina l’Avion d’Or (I’ve been curious how the Kina from Tempus Fugit would work in a Corpse Reviver variation, and I had some in the house. Pretty tasty. I was afraid it would totally dominate, but it behaves itself here and works kind of nicely with the Cointreau.)
3/4 oz Cointreau
3/4 oz Lemon Juice
dash Absinthe

Shake and strain into a celebratory goblet.

…and raise a glass to Harry Craddock, the Savoy Hotel, and Plymouth Gin.


Simpson’s-in-the-Strand and the Sidecar

Continuing the writeup of the day I spent in London celebrating the life and legacy of Harry Craddock.

Previous Posts:

Gunnersbury Tube Station

Robert Burns, The Savoy Hotel, and the White Lady

After enjoying our White Ladies and conversation, we were led back out through the front door of the Savoy Hotel and to the left along the Strand. I was told that the place we would be eating, actually pre-dated the Savoy Hotel.


Simpson’s-in-the-Strand is one of London’s most historic landmark restaurants and has been offering classic British dishes to its delighted patrons for over 170 years.

Originally opened in 1828 as a chess club and coffee house – The Grand Cigar Divan – Simpson’s soon became known as the “home of chess”, attracting such chess luminaries as Howard Staunton the first English world chess champion through its doors. It was to avoid disturbing the chess games in progress that the idea of placing large joints of meat on silver-domed trolleys and wheeling them to guests’ tables first came into being, a practice Simpson’s still continues today. One of the earliest Master Cooks insisted that everything in the restaurant be British and the Simpson’s of today remains a proud exponent of the best of British food. Famous guests include Vincent Van Gogh, Charles Dickens, Sherlock Holmes, George Bernard Shaw, Benjamin Disraeli and William Gladstone.

“Sherlock Holmes”? I know Arthur Conan Doyle was published in The Strand Magazine, but I’m pretty sure Sherlock, Mycroft, Moriarty, and the Hound of the Baskervilles were, uh, fictional. Or is that the Half-Asperger’s talking? Speaking of, Steven Moffat and the BBC are on a real tear with their Sherlock and Dr Who “reboots”. I can’t wait to come home from work Saturday night and watch the Dr Who season premiere, too bad we only get like 4 episodes of Sherlock a year, but at least Benedict Cumberbatch is in “Parade’s End”… Er, I digress.

Lunch at Simpson's on Strand

Right, so they took us to the downstairs private dining room, where we were seated for a fine menu of British delights.

Christian and Guests

This is another picture of Christian from the Savoy, along with a few other bartenders I met on the tour.

Complicated Cutlery

There was a lot of cutlery, what is this Downton Abbey? Some confusion regarding bread plates and Wine glasses. Hey, we’re bartenders, not waiters or butlers.

Victor Gower Mixes

After Erik Lorincz’ White Lady in the American Bar, we were joined by the senior representative of the Savoy Head Barmen, Victor Gower, who made the Sidecar Cocktail for the cocktail shaker time capsule.

The Savoy Head Barmen have so far been:

Frank Wells, 1893 to 1902.
Ada “Coley” Coleman, 1903 to 1924.
Harry Craddock, 1925 to 1939.
Eddie Clark, 1939 to 1942.
Reginald “Johnnie” Johnson, 1942 to 1954.
Joe Gilmore, 1954 to 1975.
Harry “Vic” Viccars, 1975 to 1981
Victor Gower, 1981 to 1985.
Peter Dorelli, 1985 to 2003.
Salim Khoury, 2003 to 2010.
Erik Lorincz, 2010 to present

Some amusing stories about Harry Craddock, the man, were relayed by Anistatia. He generally declined to drink with customers, but would sometimes have a drink with Journalist friends before he started work, or after. One particular bar assistant was said to be quoted, “He was a bear to deal with if I didn’t get three GnTs into him before the night started.”

Anyway, if you think the Savoy Cocktail Book has a lot of recipes, it is claimed Harry had an index box filled with recipes, and added the 2000th recipe card to the box in 1928. At the time, as a marketing promotion, the Hotel asked him to compile his recipes into a single book, and the Savoy Cocktail Book was published in 1930. It is also rumored that the recipe card index box still exists, perhaps in the hands of one of the head bartenders.

After the publication of the book, Harry Craddock became something of a household name, “The Dean of Cocktail Shakers,” or, “Mr Manhattan”, appearing in liquor advertisements, and frequently quoted in Newspaper and magazine articles. He used this celebrity to organize, with the head bartender of the Cafe Royal WJ Tarling, the UK Bartender’s Guild.

However, after 19 years, he left the Savoy Hotel in February of 1939, and took the head barman job at the Dorchester Hotel.

After coffee and dessert, we head out to the front courtyard of the Savoy Hotel, to be picked up by our little fleet of vintage cabs and swept off to another undisclosed destination.


White Negroni

From Suze

Tried three white negroni variations last night using the ratios from the PDT Cocktail Book ratio as a starting point.

2 oz Plymouth Gin
3/4 oz Lillet Blanc
1/2 oz Suze

2 oz Plymouth Gin
3/4 oz Dolin Blanc
1/2 oz Salers

2 oz Plymouth Gin
3/4 oz Tempus Fugit Kina l’Avion d’Or
1/2 oz Tempus Fugit Grand Classico Bitter

The first is the original White Negroni created by Wayne Collins when a friend gave him some Suze to play with. I am gradually coming to the conclusion that either my Suze is tired, or I just don’t like it. The original was my least favorite of the bunch. I kind of kept thinking, it would have been a perfectly fine cocktail, if it didn’t have the Suze in it.

According to some friends, a recipe for a ‘white negroni’ is being made at Dutch Kills in New York using Dolin Blanc instead of Lillet Blanc. This was a nice feature for the Saler’s, and a tasty cocktail, though it really didn’t evoke the aesthetic of a Negroni.

The third was the most ‘negroni’ of the three, adding the herbal accents of the Gran Classico. Guests were split about 50-50 between it and a classic negroni.

Will Rogers Cocktail

Will Rogers Cocktail
1/4 Orange Juice. (3/4 oz Orange Juice)
1/4 French Vermouth. (3/4 oz Vya Dry Vermouth)
1/2 Plymouth Gin. (3/4 oz Plymouth Gin, 3/4 oz Bols Genever)
4 Dashes Curacao. (1 tsp Bols Dry Orange Curacao)
Shake (I stirred) well and strain into cocktail glass.

I’m not quite sure how to handle a figure quite so mythic to the early part of the 20th Century as Will Rogers.

The best thing I could find about him is this kind of long video segment from some time in the 50s, but I still don’t think it conveys the extent of his influence on popular culture during the depression as the Cowboy Poet, Philosopher and voice of reason.

Well, if there’s a cocktail named after him, the first thing I tried to find was some information about whether he did in fact take a drink now and then.

I did find a google book result from a speech he gave shortly after the enactment of prohibition, it comes from a book, “In Our Own Words: Extraordinary Speeches of the American Century”.

I have often said that wish the wets would become so soused they would be speechless and couldn’t say anything, and that the drys would become so perfect that the Lord would come down and take them away from here–and that would leave the country to the rest of us who are tired of listening to both of them.

Aside from this sensible bon mot, I find not a whole lot of evidence against Will Rogers either as a dry or wet, particularly, though some other quotes indicate he may have had some familiarity with Whiskey.

The cocktail itself is an inoffensive draught, a slightly orangey Dry Martini.

I am bulking up the the bog standard modern Plymouth with a bit of Bols Genever for body and maltiness.

I hadn’t tried the Vya Dry Vermouth for a few years, and this evening it was either that or Martini & Rossi Extra Dry at the Grocery. I am unclear I made the right choice. It was, as usual for me, the more expensive choice. But, I don’t know, there is a surprising amount of bitter character to the Vya dry vermouth. And, as a friend once remarked, “it doesn’t really taste like Vermouth. More like mulled wine.”

Well, it doesn’t really hurt anything in the Will Rogers.

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.

Webster Cocktail

Webster Cocktail
1/8 Lime Juice. (1/2 of 3/4 oz Lime Juice)
1/8 Apricot Brandy. (1/2 oz 3/4 oz Brizard Apry)
1/4 French Vermouth. (3/4 oz Sutton Cellars Brown Label Vermouth)
1/2 Plymouth Gin. (3/4 oz Plymouth Gin, 3/4 oz Bols Genever)
Shake well and strain into cocktail glass.

A favourite cocktail at the bar of the S.S. Mauretania.

Well, I kind of feel like I have been a bit hard on the Sutton Cellars Brown Label Vermouth, so I thought, “Hey you! Blogger asshole! How about using a tart vermouth in a tart cocktail?”

With all these odd Savoy Cocktails, sours ostensibly, where you find French Vermouth in the place of what should be Lemon Juice, I have often wondered about the flavor character of historical French Vermouth. Was it tarter wine? Fresher Vermouth? Has all the industrial processing and filtering now applied to commercial vermouth changed its character?

Sutton Cellars, on the other hand, is fairly low tech. Herbs macerated in California White Wine, with a small amount of unaged Brandy and Agave Syrup.

So, is the Sutton Cellars closer to what Dry Vermouth might have tasted like in the 19th and early 20th Century?

Well, certainly, there was no Agave Syrup around 1900, and probably the spices and herbs used by Sutton Cellars are fairly distinct from European Vermouth making traditions.

My personal feeling is that much of the early French Vermouth was probably closer to what we now call Blanc or Bianco Vermouth, and that the Dry Vermouth, as featured in the modern Martini, didn’t evolve until later, in the early to mid-twentieth Century.

A puzzle for you, if Dry and Bianco/Blanc vermouth existed contemporaneously, why do no Cocktail recipes differentiate between these Vermouths? Why do most just call for “Italian” or “French”?

Anyway, I like the Sutton Cellars Brown Label Vermouth in the Webster. Its somewhat outre spice component, especially Vanilla and Christmas-like Spices work well. These ballsy flavors lend complexity to the drink where most other dry vermouths would just be bowled over by the Gin, Apricot Brandy, and Lime.


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.

Wax Cocktail

Wax Cocktail
3 Dashes Orange Bitters. (3 dashes Regan’s Orange Bitters.)
1 Glass Plymouth Gin. (2 oz Hayman’s Old Tom Gin.)
Shake (I stirred) well and strain into cocktail glass.

This Savoy Cocktail probably originated from Robert Vermiere’s “Cocktails: How to Mix Them,” in which he notes, “This cocktail is well known in Vancouver and also in British Columbia.”

Did you hear that, Matt and Darcy?  Yer ancestors were drinking cold gin and not much else to keep themselves warm up there on the tundra, not some sort of fancy drink with your Canadian so-called “Whisky”.

Yeah, this will warm you up, that’s for sure.

I don’t know why I made this with the Hayman’s, some sort of Brain Fart, I guess.  I should have stuck with my usual 1 oz Plymouth, 1 oz Bols, it probably would have been tastier. But it isn’t bad with the Hayman’s, either. I think I just didn’t feel like drinking high proof Gin, so the 80 Proof of the Hayman’s seemed, oh, comforting, compared to the hard justice of the 94 Proof Plymouth.

Some evenings just aren’t Film Noir evenings.

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.

Turf Cocktail

Turf Cocktail
2 Dashes Orange Bitters. (2 Dash Angostura Orange Bitters)
2 Dashes Maraschino. (2 Dash Luxardo Maraschino Liqueur)
2 Dashes Absinthe. (2 Dash Lucid Absinthe)
1/2 French Vermouth. (1 oz Noilly Prat Dry or 1 oz Sutton Cellars Vermouth)
1/2 Plymouth Gin. (1/2 oz Junipero, 1/2 oz Genevieve)
Shake (I stirred) well and strain into cocktail glass.

I was reading a post over at Ummamimart about Perucchi Vermouth, which we sadly do not have in the Bay Area, and I noticed that Payman had mentioned Sutton Cellars Vermouth in a comment.

Later in the comment thread, Carl Sutton chimed in with some corrections.

Thinking about it, I realized I had never really given the old college try to using the Sutton Cellars Vermouth in Savoy Cocktails.

So I thought I’d pick up a fresh bottle of Sutton Cellars and a fresh bottle of Noilly Prat Dry and put them up against each other in cocktails.

The Turf Cocktail, which Robert Vermeire attributes to “Harry Johnson, New Orleans,” is actually one of my all time favorite aromatic Gin cocktails.  As usual, this is a combination of Gin and Dry Vermouth with a couple dashes of this and that.  In this case the this is Absinthe and the that is Maraschino Liqueur.  Like the Imperial Cocktail, this transforms a simple Fifty-Fifty Martini into something completely other.

Not relying on my own taste, I also ran both of these past Mrs. Flannestad in a blind tasting, even though aromatic gin cocktails are not her favorite.  The general consensus was, in the case of the Turf Cocktail, we preferred the cocktail made with Noilly Prat Dry to the one with Sutton Cellars.   While the Noilly Turf was balanced and smooth, the Sutton Cellars Turf seemed to have a tart character which overshadowed the other elements in the drink.

Didn’t hear from the specialist for a few days, so finally, two days before the Biopsy, I call the office to ask about my test results. The Doctor isn’t in, but the nurse tells me the numbers from one of the tests was “abnormal” .  I should still plan on coming in for the biopsy.


This was a pretty big let down. Needless to say, it put me in a pretty bad mood.

The morning of the appointment, I got ready as advised (don’t ask,) and Michele gave me a ride to the office. It was in one of the depressingly dingy San Francisco Kaiser offices, which always seem to be in some form of remodeling or another and filled with sick, or otherwise mutilated, senior citizens.

The nurse takes me to the office and tells me to take off my clothes and put on the surgical gown.

I sit in the office, mostly naked, shivering, for about 20 minutes, contemplating surgical devices which don’t look like they would have been out of place in the David Cronenberg film “Dead Ringers”. I eye the specimen jars with my name on them.

Finally, the Doctor finally comes in. He tells me they just got back some more blood results, and, in fact, my numbers are “normal”. In line with my results the year before. We don’t have to proceed with the biopsy, just keep an eye on this for the future.

Stunned and confused, I say, “Uh, What?”

“You can put your clothes back on and leave.”

“Uh, thanks. OK.”

As I’m leaving, the nurse says, “You got lucky today. I hope your numbers stay low.”

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.

Third Degree Cocktail

Third Degree Cocktail

A peek into the always exciting night life of a cocktail blogger.

Third Degree Cocktail
2/3 Burrough’s Plymouth Gin. (3/4 oz Plymouth Gin, 3/4 oz Bols Genever)
1/3 French Vermouth. (3/4 oz Dolin Dry Vermouth)
4 Dashes of Absinthe. (1 tsp Greenway Distiller’s Absinthe Superior)
Shake well and strain into old-fashioned whisky glass.

We discussed the Third Degree a bit when we made the Fourth Degree Cocktail.

To recap, Robert Vermeire, in his book, “Cocktails: How to Mix Them,” considered both the Third and Fourth Degree cocktails to be variations on the Martinez. About the Third Degree he states, “The Third Degree is a Martinez Cocktail (Continental Style) with a dash of Absinthe and an olive, but 2/6 gill of Gin and 1/6 gill of French Vermouth should be used.”

The recipe for the Martinez (Continental Style) is as follows:

Fill the bar glass half full of broken ice and add:

2 dashes Orange Bitters
3 dashes of Curacao or Maraschino
1/4 gill of Old Tom Gin
1/4 gill of French Vermouth

Stir up well, strain into a cocktail-glass, add olive or cherry to taste, and squeeze lemon-peel on top. This drink is very popular on the Continent.

He uses the term “continental” to differentiate European style Martinez’ from the “English” style Martinez, which is as follows:

2 dashes of Orange Syrup
2 dashes of Angostura Bitters
1/4 gill of Plymouth Gin
1/4 gill of French Vermouth

The whole stirred up in ice in the bar glass, strained into a cocktail-glass with a lemon peel squeezed on top. Olive or Cherry according to taste.

Interesting that all of Vermeire’s Martinez call for French Vermouth!

In any case, since it uses Plymouth Gin, the Savoy Third Degree appears to be more closely based on the “English” Martinez, than the “Continental” version.

As we discussed earlier, there is some new evidence regarding the early 20th Century version of Plymouth Gin, in that it is said to have been “flavour[ed] with the wash of whisky distilleries”.  What that exactly means, will have to wait until I am able to taste a vintage sample, but until then, I am splitting the difference in the drinks which call for Plymouth Gin between Bols Genever and modern Plymouth Gin.

The fairly large pour of Absinthe in this cocktail, causes it to be the dominant element.  Luckily the malty character of the Genever brings a bit more interest to the party than simple, modern, GNS based Plymouth would.  While I favor the Fourth Degree slightly, this is also quite a tasty beverage!

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.

Spring Feeling Cocktail

Spring Feeling Cocktail
1/4 Lemon Juice. (1/2 oz Lemon Juice)
1/4 Green Chartreuse. (1/2 oz Green Chartreuse)
1/2 Plymouth Gin. (1 oz Plymouth Gin)
Shake well and strain into cocktail glass.

I knew when I read this recipe that it would be something that Mrs. Flannestad would be particularly taken with. In fact she liked it so much that we blew threw the nearly empty Green Chartreuse bottle in no time. She has promised to buy another, as I primarily use it for her favorite cocktails, The Last Word and now Spring Feeling.

Well, that’s not entirely true, I do often use it for Manhattan variations I myself enjoy. But volume-wise, we go through a lot more in her cocktails.

I mentioned this cocktail to a couple bartender friends, and they usually said, “Oh, like a Last Word…” Well, it is a bit like a Last Word in that it involves Gin, Green Chartreuse, and Citrus. However, it is a much, much drier cocktail, being half Plymouth Gin and equal parts Lemon and Green Chartreuse.

In fact, I think I kind of like it a bit more than the traditional equal parts Last Word Cocktail.

Well, you may, or you might not. But it is a fun cocktail to order, with that great name. “I’d like a Spring Feeling, please.”

Memorize the proportions, and give it a try the next time you are out.

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.