Savoy Hotel

The Savoy Hotel's cocktail is a pousse cafe, a drink that uses the different viscosity of the liqueurs to stack them in a narrow glass with well defined layers. It didn't really work with my house made creme de cacao, however. The Benedictine was heavier and sank to the bottom. If you do have a creme de cacao that is dark, it should be heaviest, since Benedictine has more alcohol than creme de cacao (except for mine).

The problem with the drink is the look. If you are using dark creme de cacao, it really will look like a brown layer, not easily distinguishable from a brown liquor like brandy. Benedictine will make a slightly green layer between two brown rings, not pretty even it it is well made.

• 3/4 oz. dark creme de cacao
• 3/4 oz. Benedictine
• 3/4 oz. brandy (cognac please)

Pour each liquor over a spoon into a pousse cafe glass, gently layering them in the order that they are listed.

International Cocktail

I swear that I've made this drink before, but then it was just another cocktail that spans Europe with its spirits. The idea is simple. French cognac and Pernod, Italian triple sec, Russian vodka keep the drink going. Vodka seems to have an important part in the cocktail despite its small proportions. I was surprised how balanced the drink was, and I think it was the vodka giving the ingredients space to shine.

Pernod is the obvious flavor here, but it is softened by the triple sec and cognac so that you get bitter orange flavors and oak. I think this is one of the better Pernod cocktails, especially for someone who doesn't like the anise flavor as much.

• 2 oz. cognac
• 1/2 oz. triple sec
• 1/2 oz. Pernod
• 2 tsp. vodka

Combine all ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass.

Dream Cocktail

Roy Orbison should supply the soundtrack to this post. Here is a velvety smooth cocktail that is even silkier with the addition of Remy Martin 1738 cognac. Pernod's presence is so light it is almost imperceptible, but without it, the Dream would be an uncomfortably sweet treat. Pernod has a way of nudging cocktails toward a plot, an experience with a beginning and end. That licorice flavor gives traction to the grape of brandies and a freshness where you might otherwise wallow in richness. This is the cafe dream cocktail.

• 2 oz. brandy (Remy Martin 1738 used)
• 1 oz. triple sec (Luxardo Triplum used)
• 1/2 tsp. Pernod

Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass.