The Savoy Variations: Fair & Warmer

I’m bored, so I’m taking random cocktail recipes from The Savoy Cocktail Book (1930), giving them a try, and modifying/improving them if  I think it’s necessary, and reporting my findings here.

Fair & Warmer

p. 68

I’m sure the whole “proportions-not-amounts” thing makes sense if that’s what you’re used to, but the bottom line is that a recipe that calls for 1/3 sweet vermouth and 2/3 rum still requires you to figure out how much to measure out.

Even so, that’s a 2:1 ratio, so let’s go with

  • 1.5 oz rum (originally Bacardi)
  • .75 oz Italian (sweet) vermouth
  • 2 dashes curaçao

I had to look up exactly how much a dash is — it’s 1/8 tsp, so 2 dashes is 1/4 tsp. I chose the Cruzan aged rum instead of Bacardi because I thought it might be more interesting. Also, I dug out the deKuyper orange curaçao because, hey, this recipe looked as if it might have been designed for something more sickly sweet than my now-preferred dry curaçao.

It was not good, just sort of a sledgehammer of booze (which, again, I maintain is the intended effect of most of these).

I tried again, switching back to Bacardi and the dry curaçao, and modifying the proportions.

Fair & Warmer (2)

  • 1.5 oz white rum
  • .5 oz sweet vermouth
  • .5 oz dry curaçao

It really wasn’t better. Perhaps a lemon twist might have perked it up, but on the whole it was a failed experiment. There wasn’t even enough to like to interest me in trying to fix it with further trials. Into the sink.


  • Savoy: 1
  • Dale: 1
  • Sink: 3

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