Scorpion

Cocktail Ingredients:
2 oz. Light Rum
1 oz. Brandy
1/2 oz. Creme de Noyaux
2 oz. Orange Juice
1/2 oz. Lemon Juice

Instructions:
Blend all with 3 oz. crushed ice until smooth.
Pour into highball glass.
Garnish with orange slice.

Savoy Hotel

Shot Ingredients:
1/2 oz. White Creme de Cacao
1/2 oz. Benedictine
1/2 oz Brandy

Instructions:
Layer ingredients in order into a shot glass.

Saucy Sue

Cocktail Ingredients:
2 oz. Apple Brandy
1/2 tsp. Apricot Brandy
1/2 tsp. Pernod

Instructions:
Shake well with cracked ice.
Strain into cocktail glass.

Savoy Tango

Cocktail Ingredients:
1 1/2 oz. Apple Brandy
1 oz. Sloe Gin

Instructions:
Shake well with cracked ice.
Strain into cocktail glass.

Rose Cocktail

Cocktail Ingredients:
1 1/2 oz. Gin
1/2 oz. Dry Vermouth
1/2 oz. Cherry Brandy

Instructions:
Shake well with cracked ice.
Strain into a cocktail glass.

Roman Stinger

Cocktail Ingredients:
1 1/2 oz. Brandy
3/4 oz. Sambuca
3/4 oz. White Creme de Menthe

Instructions:
Shake well with cracked ice.
Strain into a cocktail glass.

Resolute

Cocktail Ingredients:
1 1/2 oz. Gin
1 tbsp. Apricot Brandy
1/2 oz. Lemon Juice

Instructions:
Shake well with cracked ice.
Strain into an old fashioned glass filled with ice.

Red Punch

Punch Ingredients:
3 bottles Chilled Red Wine
4 1/2 oz. Amaretto
4 1/2 oz. Brandy
4 1/2 oz. Cherry Brandy
16 oz. Ginger Ale

Instructions:
Pour all but ginger ale over block of ice into punch bowl.
Refrigerate for one hour.
Right before serving add ginger ale and stir.
Garnish with toasted almonds.

Queen Bee

Cocktail Ingredients:
1 1/2 oz. Vodka
1 oz. Coffee Brandy
1/2 oz. Cream Sherry
1 tsp. Lime Juice

Instructions:
Shake well with cracked ice.
Strain into cocktail glass.

Quaker Cocktail

Cocktail Ingredients:
3/4 oz. Light Rum
3/4 oz. Brandy
Juice of 1/4 Lemon
2 tsp. Raspberry Syrup

Instructions:
Shake well with cracked ice.
Strain into cocktail glass.