2 Dashes Orange Bitters. (1 dash Fee’s, 1 dash Regan’s Orange Bitters)
2 Dashes Syrup. (1/3 tsp. Depaz Cane Syrup)
2 Dashes Absinthe. (1/3 tsp. Absinthe Verte de Fougerolles)
1/3 Dry Gin. (3/4… Oh ok, really, it was 1 ounce Junipero Gin)
Shake (stir, please) well and strain into cocktail glass.
I did look in a couple other vintage recipe books for this one, and every one gives the amount of Gin as the same 1/3. To be fair, 3/4 oz isn’t an unusual amount of spirits for a Savoy Cocktail. It’s just that 3/4 oz of spirits is usually is accompanied by vermouth or some other mixer. I mean this really is just about the Savoy Fourth Degree without the vermouths.
I got out my tiniest glass and did my best to respect the recipe.
Tasty, anyway. Cold Absinthey, orangey, slightly sweetened gin. Thank you, I think I’ll have another!
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.