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United States
Illustrations by Ms Anje Jager

"The Fancy Free is a true gentleman's drink, prepared in the style of the Old Fashioned family tree of cocktails. It's one of my personal favourites, taken from Ted Saucier's much-referenced mixology book, Bottom's Up (1951). Although no longer in print, I recommend getting your hands on a copy. Not only are the recipes great, but they are illustrated with pictures of scantily-clad ladies in some form of cocktail erotica, reminiscent of Alberto Vargas' drawings from classic 1950s Playboy magazines. A great book for a collector."

Things You'll Need

Here's The Knack

step 01

Start by building all the ingredients in the glass

step 02

Place a big rock of ice in the glass, making sure one point of the rock touches the bottom and that the top of the rock doesn't peek over the rim. If you can't get a big rock, use four large ice cubes, at least an inch in size

step 03

Using a yoked vegetable peeler (not a knife), shave off a long strip of orange peel. Squeeze the peel to spray the top of the drink with oil, and then garnish the drink with the peel as if it was a long feather


  • I always use Elijah Craig Bourbon in my bar, but if you can't get hold of it any bourbon of choice that is in the 90 proof (45 per cent alcohol by volume) range can be used

  • Use Luxardo Maraschino liqueur if you prefer, but be careful because the Luxardo is pretty potent, floral stuff. I would use a short 1/2 oz pour of it
The Varnish Bar, 118 East Sixth Street, Los Angeles (+1)213 622 9999
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