Roy Howard Cocktail.
1/2 Glass Kina Lillet. (1 oz Lillet Blanc)
1/4 Glass Brandy. (1/2 oz Chateau Pellehaut Armagnac)
1/4 Glass Orange Juice. (1/2 oz Orange Juice)
2 Dashes Grenadine. (Dash Homemade Grenadine)
Shake well and strain into cocktail glass.
This is actually quite enjoyable, despite its low alcohol content. Not enough juice to make it overly fruity, beyond the wine. And, indeed, the sweet/sour balance is closer to that of a wine that a sour cocktail.
Roy W. Howard, if indeed it is his namesake cocktail,was a correspondent for the Scripps McRae Newspapers and the president of United Press.
He moved to Scripps newspapers in 1920, and, by 1922, he was leading the company. He bought and consolidated newspapers and instituted a practice of investigative and public service journalism that, over the next decades, led to breaking union racketeering, uncovering bank scandals, exposing political corruption and prompting governmental safety regulations in the workplace.
Quite a lot of accomplishments, really. I can see why you would want a relatively low voltage cocktail to be able to keep your wits about you.
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.