American Beauty
Cognac, dry vermouth, orange juice, grenadine and a dash of crème de menthe, shaken, with a port float. A Savoy-era showpiece — pink, layered, and more balanced than its ingredient list suggests.
Built to the standard modern spec; not yet tested in our kitchen. How we test.
The recipe.
Scaling adjusts quantities only. Prepare shaken drinks in individual portions.
Let’s make a good drink.
Chill a coupe.
Add the cognac, dry vermouth, orange juice, grenadine and crème de menthe to a shaker, fill with ice, and shake for 10 seconds.
Double strain into the chilled coupe.
Float the port over the back of a spoon so it sits on top, and garnish with a rose petal if you like.
A thoughtful finish
- A bar-spoon of white crème de menthe is the Savoy's dash; it is a coolness on the finish, not a flavour.
- Fresh orange juice; the drink is a quarter orange.
- Float the port gently; it is the look and the finish.
Common mistakes
- Too much crème de menthe.
- Stirring the port in.
- Sweet vermouth, which turns it to syrup.
A few good questions.
What does an American Beauty taste like?
Brandy and orange with a dry vermouth edge, pomegranate, a cool mint finish and port on top — fruity, layered, more balanced than it sounds.
Why the name?
For the American Beauty rose, the most popular rose in America around 1900, which the drink's colour and the rose-petal garnish recall.
Can I skip the crème de menthe?
Yes; the drink loses its cool finish but is simpler. The port float matters more.
Ruby or tawny port?
Ruby, for the colour and fruit.
Variations
- Harvard — Cognac, sweet vermouth, bitters and soda.
- Olympic — Cognac, curaçao and orange juice.
- New York Sour — Whiskey sour with a red wine float.
- Blood and Sand — Scotch, cherry liqueur, vermouth and orange.
Where it comes from
c. 1930 · London · Savoy Hotel
The American Beauty is in the Savoy Cocktail Book of 1930 — brandy, French vermouth, orange juice, grenadine and a dash of white crème de menthe, shaken, with port floated on top — named for the rose that was the most popular in America in the 1900s. It is a Savoy showpiece, six ingredients and a float, and it was designed to be looked at; the surprise is that it tastes good, the dry vermouth and the mint keeping the orange and grenadine honest and the port adding a dark, nutty finish. It was forgotten with the complicated drinks and deserves better.
Sources
- Harry Craddock, The Savoy Cocktail Book, 1930 (book)
- Ted Haigh, Vintage Spirits and Forgotten Cocktails, 2009 (book)
- Difford's Guide, American Beauty, 2015 (reference)
Strength. About 1.18 US standard drinks at an estimated 14.5% ABV, estimated from the ingredients and technique, not measured. What that means.
A little character in every sip.
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