1980s Recipes + Menus

Spring Feeling Savoy

August 1984
    These are the proportions given by Harry Craddock in The Savoy Cocktail Book, published in 1930. They remain perfect. London’s Savoy hotel is scheduled to reopen, after a major refurbishing, in 2010.

    1 ounce (1 pony) gin
    1/2 ounce (1/2 pony) fresh lemon juice, or to taste
    1/2 ounce (1/2 pony) Green Chartreuse

    In a cocktail shaker combine the gin, the lemon juice, the Chartreuse, and 4 ice cubes, shake the mixture, and strain it into a cocktail glass. Makes 1 drink.
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