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 for the sweetener and adds an egg white.
Paradise. Mmmm. I'm thinking beaches and palm trees, and someone bringing me cold drinks on the beach. I don't immediately place gin there, but I could be convinced. This looks like a pretty sweet cocktail on the tin, but this is the same in all three books. That dash of lemon juice doesn't look like it's going to balance very much of the sugar.
When I think of Pall Mall, I think of cigarettes, which for me, as a non-smoker, is not the greatest association. This is another recipe that I get to use my crème de menthe in though, so that definitely piqued my interest. It's interesting to see where a hint of mint can really add to a drink in unexpected ways (to me).
This doesn't have the most appealing name. Apparently this was pretty much a made up concoction with a weird, made up name, to intrigue people into drinking it. Art of Drink has the whole story. Lommebogen has the basic mixers matching up with Savoy and Café Royal, but the base spirit is quite different. It uses cognac and vermouth instead of gin. Either way this is just a weird drink.
Following on the heels of the Manhattan, here with go with probably the most well-known classic cocktail: the Martini. This is an iconic drink that has been destroyed by the flavored vodka world. I'm going to leave that alone and just move on. The modern age has also dried Martinis out to the point where you are pretty much just getting a chilled shot of gin. While I like gin, the Martini is such a better cocktail than that.
Most people have heard of the Manhattan. It is one of the big, classic cocktails out there. I could go into the history of the drink and extoll its virtues, but there are plenty of posts out there already. I will say that the Manhattan is a drink after my own heart. Whiskey will always be my first spirit love. For a very long time I assumed that there was simply The Right Way ™ to make any cocktail, but especially the classics.
Following on the heels of the aptly named Kicker cocktail, we have the Knock Out. I'm guessing that the absinthe in here (at least for Lommebogen and Savoy) is the reason for this name. This was the first time I needed to use Crème de Menthe so I took myself down to Juul's to see what they had. I opted for the nicer, and more expensive Tempus Fugit, over Bols, and I'm super happy I did. It has such good flavor that isn't utterly buried in sugar. A good crème makes such a difference.
I haven't really had much in the way of apple spirits before. Not long ago I picked up a bottle of Laird's Straight Bonded Apple Brandy. Laird's is well known as Apple Jack, which is the Bonded's little sibling. It has a long tradition in America. In Europe apple spirits are known as apple brandy or calvados, which comes from Normandy. It's all tasty stuff. The apple flavor in the Laird's Bonded is just great. The Jack Rose cocktail is probably the most well known apple jack recipe.
This recipe makes a tiny cocktail, so to get a more normal sized drink you would probably want to at least double this, if not triple it. It pretty much ends up being a shot of Irish whiskey with a twist. It has a sweetener and some bitters, so it has the classic cocktail parts, in a shot glass.