Ping-Pong Special Cocktail.
Carefully shake (I stirred) together 3 glasses of Sloe Gin (1 1/2 oz Plymouth Sloe Gin) and 3 glasses of Italian vermouth (1 1/2 oz Martini and Rossi Sweet Vermouth), with half a dessertspoonful of Angostura Bitters (dash angosutura Bitters) and a dessertspoonful of sugar syrup or Curacao (dash Bols Dry Orange Curacao). Serve with a (Luxardo) cherry and a piece of lemon rind.
In his book, “Cocktails: How to Mix Them,” Robert Vermeire tells us, “This is a Manhattan Cocktail with Sloe Gin instead of Rye Whiskey. (Recipe by Boothby of San Francisco.)”
A bit sweet, but this one I can get into much more than the previous “Ping-Pong”. Vermouth and Sloe Gin is a much preferable combination to me, than Creme de Violette and Sloe Gin.
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.