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 cream to this as well, which isn't an uncommon thing (the Ramos Gin Fizz uses egg whites and cream). I'm curious to see if that has any real effect on the color or texture of the drink, especially since there is so little of it.
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 with some Angostura (and extra sweetness with sweet and sour versus straight lemon juice). The Savoy plays with a different ratio, giving more weight to the cognac.
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 with oysters from the sea (and these have no relation to the *other* prairie oysters I'm familiar with). The Hen name makes sense as well since you are using an egg here.
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.