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Joseph "Joe" Gilmore (19 May 1922 – 18 December 2015)[1] was a renowned bartender and famous mixologist during the 20th century. He was Head Barman at The Savoy Hotel's American Bar from 1954 to 1976 and is recognised as the creator of numerous cocktails to mark special events and important guests, a longstanding tradition at the American Bar. Gilmore's most famous creations include Moonwalk, Link-Up, The Corpse Reviver, Lorraine, and Missouri Mule.

Key Information

Early life

[edit]

Joseph Patrick Gilmore was born on 19 May 1922 in Belfast, Northern Ireland to John Gilmore, a tobacconist, and Margaret O'Connor, a tailoress, from Belfast, Ireland.

He was the third of nine children.

In 1938, aged 16, Gilmore moved to London looking for work and "adventure".[2] He began working as a wallpaper packer at the Arthur Sanderson & Son's factory in Perivale, London, later taking up work as a kitchen hand.[3]

Gilmore began his early bartender training at La Coquille, a French restaurant on St Martin's Lane, Covent Garden, among other places.[3] While working at The Olde Bell he met and served Welsh millionaire steel-baron Kenneth Davies and the aviator Amy Johnston. The couple reportedly asked Gilmore for a dry martini, which he attempted unsuccessfully. Despite his attempt being enjoyed by the couple, Davies and Johnston politely demonstrated how to make one. Gilmore cited this interaction as the spark that fuelled his passion of cocktail mixology.[3] After this first encounter, Davies and Gilmore became life long friends.[3]

Career

[edit]

Gilmore first began working at The Savoy as a commis waiter at The American Bar of the Savoy Hotel.[4] By 1940, aged 18, he was promoted to trainee barman and began his apprenticeship with Harry Craddock, earning £3.10s a week.[5][6]

In 1954, Gilmore took over as head bartender. Over the following two decades Gilmore created new cocktails, especially to honour special occasions and important guests, including Princess Diana, Prince William, Anne, The Princess Royal, The Queen Mother, Sir Winston Churchill, and American Presidents Harry S. Truman and Richard Nixon.

In addition to serving five generations of royals at private receptions and parties, Gilmore frequently served Errol Flynn, Laurel and Hardy, Charlie Chaplin, Dwight D. Eisenhower, Grace Kelly, George Bernard Shaw, Ernest Hemingway, Noël Coward, Agatha Christie, Alice Faye, Ingrid Bergman, Julie Andrews, Laurence Olivier, Joan Crawford, Judy Garland, Liza Minnelli, Bing Crosby and Frank Sinatra and Winston Churchill.[7]

In 1969, he created one of his most famous cocktails, the "Moonwalk", to commemorate the Apollo 11 Moon landing. The cocktail is a combination of grapefruit juice, orange liqueur and rose water, topped with champagne. This was the first drink astronauts Neil Armstrong and Buzz Aldrin had upon returning to Earth.[8]

Frank Sinatra was a frequent guest to the American Bar whenever he was in London and insisted only Gilmore was to serve him. It is widely believed the line from Sinatra’s One For My Baby "set’em up Joe" is in reference to Gilmore.[9]

Gilmore retired from the Savoy in 1976.[2]

Cocktails created

[edit]

The Blenheim

[edit]
The Blenheim
TypeCocktail
Ingredients
Base spiritBrandy
Standard drinkwareCocktail glass
ServedStraight up: chilled, without ice
PreparationShake ingredients together with ice, and strain into a cocktail glass.

Created for Sir Winston Churchill’s ninetieth birthday. It is also known as the Four Score and Ten.

Churchill

[edit]
Churchill
TypeCocktail
Ingredients
Base spiritScotch whisky
Standard drinkwareCocktail glass
ServedStraight up: chilled, without ice
PreparationShake ingredients together with ice, and strain into a cocktail glass.

Created for Sir Winston Churchill on one of his many visits to The Savoy.

Common market

[edit]
Common market
TypeCocktail
Ingredients
Standard drinkwareCocktail glass
ServedStraight up: chilled, without ice
PreparationShake ingredients together with ice, and strain into a cocktail glass.

Created to mark Britain’s entry into the European Economic Community in 1973, using drinks from all the member states.

Four score (1955)

[edit]
Four score
TypeCocktail
Ingredients
Base spiritBrandy
Standard drinkwareCocktail glass
Standard garnishLemon
ServedStraight up: chilled, without ice
PreparationStir together with ice, strain into glass, garnish with a twisted lemon rind

Created for Sir Winston Churchill’s eightieth birthday.

Golden doublet

[edit]
"Golden Doublet" redirects here; not to be confused with Golden Double.
Golden doublet
TypeCocktail
Ingredients
Standard drinkwareCocktail glass
ServedStraight up: chilled, without ice
PreparationShake ingredients together with ice, and strain into champagne cocktail glass, and fill with champagne.

Created in 1973 to commemorate the wedding of Princess Anne to Captain Mark Phillips. Doublet was the name of the Princess’s horse on which she participated in the European Championships in 1973.

Kensington Court special

[edit]
Kensington Court special
TypeCocktail
Ingredients
  • 1 part Passion Fruit Juice
  • 1 part Lime Juice
  • 1 part Apricot Brandy
  • 3 parts Vodka
Base spiritVodka
Standard drinkwareCocktail glass
ServedStraight up: chilled, without ice
PreparationShake ingredients together with ice, and strain into a cocktail glass.

Created for Sir David Davies.

[edit]
Link up
TypeCocktail
Ingredients
Base spiritVodka
Standard drinkwareCocktail glass
ServedOn the rocks: poured over ice
PreparationShake well, serve on the rocks.

Created in 1975 to mark the American and Russians link up in Space, the Apollo–Soyuz project. The link up cocktail was sent to the U.S. and U.S.S.R. for the astronauts to enjoy when they returned from their mission. When told this by NASA as they linked up in Space, they responded, "Tell Joe we want it up here."

Lorraine

[edit]
Lorraine
TypeCocktail
Ingredients
Base spiritGin
Standard drinkwareCocktail glass
ServedOn the rocks: poured over ice
PreparationStir with ice, strain into glass, and serve.

Created to mark President Charles de Gaulle’s State visit to Britain after the Second World War.

Missouri mule

[edit]
Missouri mule
TypeCocktail
Ingredients
Base spiritBourbon whiskey, Campari
Standard drinkwareCocktail glass
ServedStraight up: chilled, without ice
PreparationShake ingredients together with ice, and strain into a cocktail glass.

The Missouri mule cocktail was created for President Harry S Truman. The cocktail commemorates Truman's home state of Missouri and the donkey mascot of the Democratic Party (a mule is a hybrid of a donkey and a horse).

Moonwalk

[edit]
Moonwalk
TypeCocktail
Ingredients
Standard drinkwareCocktail glass
ServedStraight up: chilled, without ice
PreparationShake well, strain into wine glass and top up with champagne.

Created in 1969 to mark the first human Moon landing. The cocktail was the first drink the American astronauts had when they returned to Earth.[10] A letter of thanks was later sent from Neil Armstrong to Joe Gilmore. [citation needed]

My Fair Lady

[edit]
My Fair Lady
TypeCocktail
Ingredients
Base spiritGin
Standard drinkwareCocktail glass
ServedStraight up: chilled, without ice
PreparationShake ingredients together with ice, and strain into a cocktail glass.

Created to mark Julie Andrews’ first night in the musical My Fair Lady.

Nixon

[edit]
Nixon
TypeMixed drink
Ingredients
Base spiritBourbon whiskey
Standard drinkwareCocktail glass
Standard garnisha slice of fresh peach and a cherry
ServedOn the rocks: poured over ice
PreparationStir and serve on the rocks, garnish.

Created in 1969 to mark American President Richard Nixon's visit to Britain.[11] The cocktail was mixed at the American bar and then sent over to Claridge's where Nixon was staying.

Powerscourt

[edit]
Powerscourt
TypeCocktail
Ingredients
Base spiritBrandy
Standard drinkwareCocktail glass
ServedStraight up: chilled, without ice
PreparationShake ingredients together with ice, and strain into a cocktail glass.

Created for Sarah, Duchess of York’s[clarification needed]

The Ed Shelly

[edit]
The Ed Shelly
TypeCocktail
Ingredients
Base spiritWhiskey
Standard drinkwareSnifter
ServedStraight up: chilled, without ice
PreparationShake ingredients together. Serve straight or with one ice cube

Created for Edward Shelly at his request.

Royal arrival

[edit]
Royal arrival
TypeCocktail
Ingredients
Base spiritGin
Standard drinkwareCocktail glass
ServedStraight up: chilled, without ice
PreparationShake ingredients together with ice, and strain into a cocktail glass.

Created in 1960 to mark the birth of Prince Andrew.

Savoy affair

[edit]
Savoy affair
TypeMixed drink
Ingredients
Base spiritBrandy
Standard drinkwareCocktail glass
Standard garnisha strawberry
ServedStraight up: chilled, without ice
PreparationShake ingredients together with ice, and strain into a cocktail glass, and fill with champagne and garnish.

Created by Joe Gilmore at the Atlantic Hotel, Hamburg, Germany.

Savoy royale

[edit]
Savoy royale
TypeMixed drink
Ingredients
  • 1/2 peach
  • 2 strawberries
  • Teaspoon of sugar
Standard drinkwareChampagne flute
ServedStraight up: chilled, without ice
PreparationLiquidise, strain into a champagne glass and fill with champagne.

Created for The Queen Mother on one of her private visits to The Savoy.

Savoy corpse reviver

[edit]
Savoy corpse reviver
TypeCocktail
Ingredients
Base spiritBrandy
ServedStraight up: chilled, without ice
PreparationShake ingredients together with ice, and strain into a glass.

The Corpse Revivers are a series of hangover cures invented during prohibition. This recipe is a variation invented by Gilmore in 1954.

Wolfram

[edit]
Wolfram
TypeCocktail
Ingredients
Base spiritGin
Standard drinkwareCocktail glass
ServedStraight up: chilled, without ice
PreparationShake ingredients together with ice, and strain into a cocktail glass.

Created in 1990 to commemorate the election of John Wolff Director of Rudolf Wolff as Chairman of the London Metal Exchange. "Wolfram" is another name for the element tungsten.

Personal life

[edit]

Gilmore married Marie Jeanne Zambelli in 1943. They had three sons.

During The Blitz, Gilmore helped protect The Savoy by working as a fire warden from its roof.

Gilmore never returned to Ireland, but "... never forgot his Irish roots or family background and never lost his soft Belfast accent."[12] He remained a Roman Catholic throughout his life, and died on 18 December 2015, aged 93.[13]

See also

[edit]

References

[edit]

Further reading

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Joe Gilmore

View on Grokipedia
from Grokipedia
Joseph Patrick Gilmore (19 May 1922 – 18 December 2015) was a renowned Northern Irish best known for his long tenure as head barman at the Hotel's American Bar in , where he crafted cocktails for celebrities, royalty, and over a career spanning more than three decades. Born in to a family of ten children, Gilmore began his bartending apprenticeship at the in 1940 at age 18, rising through the ranks at the during . Gilmore was promoted to head barman in 1954, a role he held until his retirement in 1975, during which he became one of the most celebrated mixologists of the , mixing drinks for luminaries such as , , the royal family, and prime ministers like . He is credited with inventing over 100 original cocktails, many tailored to commemorate historic events or honor notable guests, including the Moonwalk—created in 1969 to celebrate Neil Armstrong's —and the Churchill, a whiskey-based drink reportedly favored by the former prime minister. His signature style emphasized precision, fresh ingredients, and theatrical flair, contributing to the Savoy's enduring reputation as a global epicenter of culture. In retirement, Gilmore remained an influential figure in bartending, consulting for hotels worldwide, and inspiring generations of bartenders until his death at age 93. He was married to Marie Zambelli from 1944 until his passing, and they had three sons.

Early life

Childhood and family

Joseph Patrick Gilmore was born on 19 May 1922 in , , into a large working-class family as one of ten children. His father worked as a , and the family owned a popular tobacco shop that operated for decades, providing a modest but stable livelihood amid the economic challenges of the era. The Gilmores resided on the Limestone Road in north , a working-class area where Gilmore spent his formative years during the . This socioeconomic environment, marked by the lingering effects of and the onset of the in the 1930s, shaped a childhood of resourcefulness and community ties in a Roman Catholic household. 's industrial landscape and economic hardships during this time fostered a practical mindset among families like the Gilmores, who navigated limited opportunities in a post-partition . Gilmore's early exposure to hospitality likely stemmed from his family's tobacco shop, where interactions with customers introduced him to service-oriented work and the value of personal engagement. The Great Depression's austerity and the early shadows of , including rationing preparations in by the late , further honed his adaptability, qualities that would later inform his bartending career. These influences set the foundation for his departure from at age 16 in 1938, seeking broader prospects.

Initial employment

Born in Belfast to a large family during a time of economic hardship in Northern Ireland, Joe Gilmore moved to London in 1938 at the age of 16, seeking better opportunities away from the city's challenges. His initial employment began with a low-paying factory job as a wallpaper packer at Sanderson's in Perivale, where he earned £1 per week, providing essential income during his early days in the capital. To build financial stability and support his transition, Gilmore soon shifted to dishwashing roles in London's bustling hospitality scene, including positions at Lyons Corner House on Shaftesbury Avenue and the Trocadero. These entry-level tasks immersed him in the fast-paced environment of restaurants, where he began honing practical skills in kitchen operations and basic customer service amid the pre-war economic pressures. By around 1939, at age 17, Gilmore entered bar-related work, starting as a junior at La Coquille, a French restaurant on St Martin's Lane in , before moving to The Old Bell pub in Hurley. In these positions, coinciding with the outbreak of , he gained foundational experience in beverage handling, customer interaction, and service etiquette, learning to mix his first cocktails while adapting to wartime constraints such as material shortages and rationing that affected hospitality supplies.

Professional career

Apprenticeship at the Savoy

Joe Gilmore arrived at the in in 1940 at the age of 18, beginning his formal apprenticeship as a trainee barman at the American Bar in the tradition of the renowned . Earning £3 10s per week, he was among the last influenced by Craddock, the bartender who had emigrated from the during and authored The Savoy Cocktail Book in 1930. His prior experience in hotel bars had equipped him with rudimentary skills, paving the way for this pivotal role. The apprenticeship involved intensive hands-on training in and bar operations from 1940, where Gilmore absorbed Craddock's techniques for crafting classic cocktails as documented in the influential book. During , he served at various establishments before returning to the Savoy in 1945, which accelerated his responsibilities amid staff shortages, the bombings, and rationing of ingredients—though the Savoy's bar remained comparatively supplied with staples like and whisky. Daily duties encompassed preparing and serving drinks, maintaining the bar setup, and mastering service protocols. Over the years, Gilmore advanced from junior trainee to senior assistant, gaining comprehensive expertise in the craft that positioned him to become head bartender in 1955. Craddock's legacy profoundly shaped his approach, instilling a foundation in precise recipe execution and the Savoy's tradition of elegant bar service amid high-profile settings.

Head bartender role

In 1955, Joe Gilmore was promoted to head bartender at the Savoy Hotel's American Bar, a position he held until his retirement in 1976, building on his apprenticeship in the Savoy's traditions as the foundation for his leadership style. In this role, he oversaw a team of bartenders, ensuring seamless high-profile service for an international clientele that included royalty, celebrities, and world leaders, while maintaining the bar's status as a global icon of sophistication. Gilmore's leadership emphasized rigorous staff training in cocktail preparation and service protocols, fostering a skilled team capable of handling the bar's demanding pace. Daily operations involved meticulous inventory management, particularly during economic fluctuations that affected spirit supplies, such as rationing echoes from the post-war era and rising costs in the 1960s and 1970s. He upheld Savoy traditions of personalized service, where bartenders anticipated guest preferences to create bespoke experiences, ensuring the bar's reputation for excellence amid London's evolving hospitality landscape. The period was marked by operational challenges, including the post-war recovery that limited resources and the international tourism boom of the 1950s and 1960s, which swelled visitor numbers and required adaptive strategies to sustain quality without compromising the bar's prestige. Economic shifts, such as and import restrictions, necessitated creative inventory practices, like prioritizing rare ingredients for key events while rationing staples for regular service. Key milestones included managing service during major Cold War-era visits to by international dignitaries, where the American Bar served as a neutral venue for discreet gatherings and toasts that underscored the Savoy's diplomatic role. These events highlighted Gilmore's ability to coordinate under pressure, blending operational efficiency with the bar's tradition of discretion and elegance.

Post-retirement involvement

After retiring from his role as head bartender at the Savoy Hotel's American Bar in 1976 following over three decades of service there, Joe Gilmore returned to the hotel in 1985 as a bar ambassador and consultant. In this ambassadorial position, he mentored new staff members, made occasional guest appearances behind the bar, and promoted the Savoy's heritage through global tours and promotional activities, continuing until the early 2000s. Gilmore also participated in industry events, delivering speaking engagements on classic techniques and the historical evolution of British bartending. By the early , he had transitioned to semi-retirement in , where he balanced personal pursuits with sporadic professional consultations drawing on his extensive head bartender experience.

Contributions to bartending

Notable patrons served

As head bartender at the Savoy Hotel's American Bar from 1955 to 1976, Joe Gilmore served an illustrious array of patrons, including members of the , world leaders, and entertainment icons, who frequented the venue during diplomatic visits, state events, and personal sojourns in . His role positioned him at the center of high-society gatherings, where he catered to guests attending royal functions such as coronations and state visits, as well as informal celebrity retreats. Gilmore enjoyed particularly close ties with British royalty, notably serving Princess Margaret, who frequently hosted private parties and even flew him to her Mustique estate in the for personalized service during her gatherings there. Princess Diana was also a regular patron, maintaining a warm correspondence with him, including a personal letter expressing appreciation for his hospitality. These interactions underscored the trust placed in Gilmore by the royal family for discreet and memorable experiences at the . Among political figures, Gilmore attended to , a frequent visitor who kept a personal bottle of his preferred whisky at the bar and once gifted him a during a conversation that made the young bartender feel at ease. He also served dignitaries like and during 1950s and 1960s diplomatic events in , contributing to the bar's reputation as a neutral ground for international leaders. In the realm of entertainment, Gilmore's bar drew Hollywood luminaries such as , who made regular pre-performance stops and famously greeted him with the phrase "Set 'em up, Joe" upon arrival. Other stars he served included , , , , , , , and , many of whom became repeat guests drawn to the Savoy's ambiance during London film premieres and tours. His ability to recall individual preferences fostered lasting relationships with these high-profile visitors. A highlight of Gilmore's career came in 1969 when he created and sent the Moonwalk cocktail to via flask on , which was the astronaut's first drink back on Earth after the , prompting a thank-you letter from Armstrong himself. This encounter exemplified Gilmore's personalized approach, where he created memorable experiences tailored to each guest's significance, ensuring the remained a preferred destination for global elites.

Signature cocktails

Joe Gilmore's approach to cocktail creation emphasized , crafting drinks inspired by the personalities of notable patrons, pivotal historical events, or cultural milestones, often by adapting classic ingredients with subtle innovations to reflect the occasion or individual's preferences. This philosophy emerged during his tenure at the Hotel's American Bar from 1955 to 1976, a period spanning post-war rationing constraints and later abundance, allowing him to experiment while honoring tradition. Over his career, Gilmore invented nearly 200 such s, many of which remain staples at the bar today. Among his creations for dignitaries, several highlighted political figures and their heritages. The Blenheim, named after Winston Churchill's birthplace Blenheim Palace, was devised as a tribute to the statesman and is also known as Four Score and Ten in reference to his 90th birthday in 1964; it combines 3 parts brandy, 2 parts yellow Chartreuse, 1 part Lillet Blanc, 1 part orange juice, and 1 part Dubonnet, stirred with ice and strained into a cocktail glass. The Churchill, one of Gilmore's earliest signatures for the prime minister, features Scotch whisky as its base to suit his tastes, blended with 25 ml sweet vermouth, 12.5 ml Cointreau, and 12.5 ml fresh lime juice, shaken and strained. For President Harry S. Truman during a 1940s visit, Gilmore created the Missouri Mule, a nod to Truman's home state, made by building 2 oz bourbon, juice of half a lime, and ginger beer in a copper mug over ice, garnished with a lime wedge. The Nixon honored President Richard Nixon's 1969 state visit to the UK, tailored to his preferences though specific proportions vary in records. Lorraine commemorated French President Charles de Gaulle's post-World War II state visit, mixing 45 ml gin, 15 ml Grand Marnier, and 30 ml dry vermouth, stirred with ice and served on the rocks in an Old Fashioned glass. Wolfram paid homage to British engineer and inventor Sir Barnes Wallis, incorporating Wolfschmidt kümmel to evoke his name (another term for tungsten); the recipe calls for 2 parts gin, 2 parts kümmel, 2 parts dry vermouth, and 1 part lemon juice, shaken and strained. Gilmore's drinks for royalty and landmark events often infused ceremonial elegance. The Royal Arrival celebrated the 1960 birth of Prince Andrew, using 4 parts , 1 part lemon juice, 1 part , 1 part kümmel, and a dash of , shaken vigorously for a frothy texture and strained into a . For celebrities, Gilmore drew from cultural icons to craft memorable elixirs. The Moonwalk marked Neil Armstrong's 1969 and was sent to him via ; it is built in a flute glass with a lump soaked in 3 dashes grapefruit and 2 dashes , topped with 30 ml and chilled champagne, garnished with an orange twist—up to 20 are served daily at the American Bar. honored Julie ' opening night in the 1958 musical (or the 1964 film premiere), blending equal parts , lemon juice, and orange juice with strawberry syrup and , shaken for a silky foam and double-strained. Event-inspired cocktails captured broader historical shifts. The Common Market, unveiled for the UK's 1973 entry into the , ingeniously incorporated spirits from each of the nine member nations—such as for the UK, kümmel for Germany, for , cherry brandy for Luxembourg, and coffee liqueur for —stirred with dry , orange curaçao, and other elements like Benedictine and Elixir d'Anvers, then strained into a goblet over for a harmonious, multinational toast. , dating to 1955 and evoking Abraham Lincoln's famed address, mirrors the Blenheim's profile with 3 parts brandy, 2 parts Blanc, and 1 part yellow Chartreuse, stirred and served straight up with a lemon twist. Other notable inventions include the Savoy Corpse Reviver, a bracing twist on the classic using equal parts brandy, , and white , shaken and strained to revive weary patrons. These creations underscore Gilmore's ingenuity in balancing restraint with flair, ensuring each drink told a story tied to its inspiration.

Personal life and legacy

Family and personal interests

Joe Gilmore married Marie Zambelli in 1944. The couple had three sons and built a life in , where they resided for over 50 years in the Lamb Conduit Street area. Their later expanded to include four grandchildren, among them granddaughter Francesca, who fondly recalled personal mementos from Gilmore's life, such as letters from notable figures. Gilmore's demanding schedule at the presented challenges to family time, yet he maintained close ties with relatives, including regular Saturday calls to his sister Elizabeth in to discuss horse racing selections. A devout Catholic known for his civility and kindness, he enjoyed quiet personal pursuits such as and participating in weekly , often alongside the Duke of Marlborough. These interests reflected his reserved personality, providing a contrast to his high-profile professional world.

Death and tributes

Joe Gilmore died on 18 December 2015 in at the age of 93, following a short illness. His was arranged by A & Son and held near Lamb Conduit Street in . Immediate tributes poured in from the Savoy Hotel and his colleagues, underscoring his over 75 years in the hospitality industry. Savoy archivist Susan Scott described Gilmore's enviable position during his tenure, noting his interactions with global figures that cemented his legendary status. Floral tributes at the funeral highlighted his approachable nature and twinkling smile, reflecting the deep affection held by those who knew him. Family members offered poignant reflections on Gilmore's character, with his son Anthony calling him a "legendary barman" and a "true gentleman" whose humility defined him. His granddaughter Francesca emphasized the remarkable scope of his life, preserved in personal letters from figures like Princess Diana and . Peers echoed these sentiments; nephew and colleague praised Gilmore's discretion, talent, and kindness, recalling how he intuitively anticipated patrons' preferences, such as preparing whiskey sours for . Earlier tributes, like that from Sir David Davies in 2003, had already lauded his civility and warmth toward all. Media coverage in prominent outlets captured the breadth of Gilmore's impact, from his Belfast roots in north Belfast—where he was born on 19 May 1922 as one of ten children to a —to his worldwide influence in . The highlighted his service to stars like and during , while The Independent's obituary in February 2016 detailed his creation of cocktails for dignitaries, including the Moonwalk for . The Telegraph's January 2016 obituary similarly noted his enduring legacy at the Savoy's American Bar.

Industry recognition

Joe Gilmore received the Lifetime Achievement Award at the Mixology Bar Awards in 2011, recognizing his decades-long contributions to bartending excellence and innovation at the Hotel's American Bar. He was also honored for his longevity and service by the , where he served as head for over two decades, a tenure celebrated as a record in the establishment's history. In 2003, Sir David Davies published Joe Gilmore and his Cocktails, a compilation of Gilmore's recipes and personal anecdotes from his career, highlighting his mastery of and event-specific creations. This book served as a testament to his influence, preserving his techniques for future generations of bartenders. Gilmore made regular television appearances in the and , demonstrating classic cocktails and his own innovations on various programs, including an interview discussing the impact of the breathalyser on drinking culture. These broadcasts helped popularize his expertise and the artistry of bartending during a pivotal era for the profession. Gilmore's signature cocktails have seen a revival in modern bars, with creations like the Moonwalk—originally made to commemorate the 1969 Apollo 11 moon landing—remaining a staple and inspiring contemporary mixologists to reinterpret historical recipes. His work has played a key role in preserving the traditions of the American Bar style, influencing global bartending practices through mentorship and the enduring popularity of his event-honoring drinks.

References

  1. https://www.the-independent.com/news/obituaries/joe-gilmore-head-barman-of-the-savoy-hotel-s-american-bar-who-mixed-neil-armstrong-s-first-drink-back-on-earth-a6849606.html
  2. https://www.telegraph.co.uk/news/obituaries/12102090/Joe-Gilmore-barman-obituary.html
  3. https://www.bbc.com/news/uk-northern-ireland-35399125
  4. https://www.diffordsguide.com/encyclopedia/2886/people/joe-gilmore
  5. https://www.thetimes.com/travel/destinations/uk-travel/england/london-travel/joe-gilmore-tjs509d53
  6. https://www.belfasttelegraph.co.uk/entertainment/news/belfast-barman-joes-famed-savoy-cocktails-an-intoxicating-mix-for-worlds-rich-and-famous/34368710.html
  7. https://www.independent.co.uk/news/obituaries/joe-gilmore-head-barman-of-the-savoy-hotel-s-american-bar-who-mixed-neil-armstrong-s-first-drink-back-on-earth-a6849606.html
  8. https://www.wonderlandmagazine.com/2008/02/01/the-savoys-joe-gilmore/
  9. https://www.newsletter.co.uk/news/bartender-to-royals-politicians-world-leaders-and-celebrities-1276443
  10. https://cocktailcalendar.wordpress.com/2015/05/19/may-19-joe-gilmore-2/
  11. https://www.spiritsanddistilling.com/dictionary/acref-9780199311132-e-218
  12. https://www.thetimes.com/world/us-world/article/joe-gilmore-z7hdhnkg9fc
  13. https://www.smh.com.au/national/obituary-one-teabag-or-two-for-mr-de-gaulle-20160127-gmevzk.html
  14. https://www.irishecho.com/2016/1/a-final-toast-to-irelands-cocktail-king
  15. https://www.moneycontrol.com/news/trends/features/the-tippling-point-remembering-joe-gilmore-the-legendary-bartender-who-created-the-berkeley-stinger-and-moonwalk-cocktail-for-neil-armstrong-6991781.html
  16. https://www.tasteatlas.com/the-blenheim
  17. https://www.socialandcocktail.co.uk/cocktails/the-blenheim/
  18. https://www.liquor.com/churchill-cocktail-recipe-6751481
  19. https://www.stlmag.com/dining/how-to-make-a-missouri-mule/
  20. https://www.abc.virginia.gov/products/recipes/classic/the-nixon
  21. https://www.diffordsguide.com/cocktails/recipe/2475/lorraine-by-joe-gilmore
  22. https://www.lbma.org.uk/alchemist/issue-82/forty-just-men
  23. https://www.tasteatlas.com/royal-arrival
  24. https://thetravelbite.com/travel_and_food_blog/7-things-you-didnt-know-about-gin/
  25. https://www.diffordsguide.com/cocktails/recipe/3293/moonwalk-cocktail
  26. https://www.saveur.com/gallery/Classic-Cocktail-Recipes/
  27. https://www.tasteatlas.com/my-fair-lady
  28. https://www.tasteatlas.com/common-market
  29. https://gallotails.com/cocktails/common-market/
  30. https://www.tasteatlas.com/four-score
  31. https://gallotails.com/cocktails/four-score/
  32. https://www.diffordsguide.com/cocktails/recipe/15758/savoy-corpse-reviver-by-joe-gilmore
  33. https://thecocktaillovers.com/a-toast-to-britains-oldest-bartender/
  34. https://www.slurrp.com/article/mixologys-lost-gems-reviving-dead-cocktails-1674554742897
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