The Savoy Hotel opened its doors in 1889, introducing luxury accommodations to London with one of the city’s very first cocktail lounges, The American Bar. The Savoy Cocktail Book was developed decades later, sharing some of the American Bar’s classic recipes that catered to the era’s concern with “supreme gentility and extraordinary fun.” Circa 1886′s head bartender Brooks Alger selected a handful of these Prohibition-era cocktail recipes for Circa 1886 Restaurant’s first ever Cocktail Supper.
Brooks revived four classic recipes, giving each a modern twist with spirits from two of Charleston’s newest distilleries, High Wire Distilling Co. and Striped Pig Distillery. His Jasmine Cocktail, for instance, is a take on the classic Negroni. Circa 1886′s Sommelier Mark Severs explains that “through some alchemy of flavor” this cocktail presents a grapefruit taste and is sure to convert even non-Campari fans.
Executive Chef Marc Collins’ four course menu complements these libations and offers a fresh taste of spring fare. The Cocktail Supper kicks off with a reception on the patio with a beautiful view of the c. 1886 Wentworth Mansion.
Get in the spirit with a Jasmine Cocktail and reserve a seat at our Cocktail Supper on April 16th (call 843-853-7828 to book!) Grab yourself a a bottle of Charleston’s own High Wire “Hat Trick” Gin and follow along with our recipe:
Jasmine Cocktail Recipe:
Ingredients
1 1/2 ounces gin (we are using High Wire “Hat Trick” Gin)
3/4 ounce fresh-squeezed lemon juice
1/4 ounce Campari
1/4 ounce Cointreau
Procedures
Pour ingredients into a cocktail shaker, fill with ice and shake well for 10 seconds. Strain into a chilled cocktail glass; garnish with a lemon twist.
Here’s the full Circa 1886 Cocktail Supper menu:
First Course
featuring Striped Pig Rum in the Margato Cocktail
On the menu: Seared Sea Scallops, Jalapeno Pineapple Salsa, Morello Cherry Lacquer, Jasmine Rice Cake, Lime Bubbles
Second Course
featuring High Wire “Hat Trick” Gin in the Jasmine Cocktail
On the menu: Juniper Brined Duck Breast, Pea Shoots, Sweet Potato Salad, Peanuts, Beech Mushrooms, Watermelon Radish, Poached Cippolini Onion Vinaigrette
Third Course
featuring High Wire Vodka in the Cinnamon Moscow Mule
On the menu: Curry Braised Veal Osso Bucco, Coconut Mashed Potatoes, Grilled Baby Carrots, Fennel Chow Chow, Frisée Bell Pepper Salad
Fourth Course
featuring Striped Pig Moonshine in the Bee Sting Cocktail
On the menu: Blueberry Fried Pie and Buttermilk Ice Cream
The price of the Circa 1886 Cocktail Supper is $65 per person (plus 20% gratuity and 10.5% tax.) Reserve a seat at the April 16th dinner by calling the restaurant – 843-853-7828.
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