The Juice of 1/4 Lemon.
1/2 Sloe Gin. (1 oz Plymouth Sloe Gin)
1/2 Crème Yvette. (1 oz Benoit Serres liqueur de violette)
Shake well and strain into cocktail glass.
Harry McElhone tell us this cocktail recipe was created by “James G. Bennet, Broken Heart Café, 16 South Broadway, St. Louis, Mo., 1903.” Tasting this cocktail, I am not sure if I would be so quick to claim it.
Basically, the Ping-Pong looks and tastes like a perfumey glass of concord grape juice. And not in a good way. As if your blue haired grandmother spilled her toilet water in your glass.
Not really something I would recommend.
Though, I suppose there is some remote chance that this would be somewhat more palatable if made with proper Creme Yvette, instead of violet liqueur.
Personally, I think the chances are slim. But if someone wants to send me some Creme Yvette, I’ll be glad to try this one again.
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.