Savoy Hotel Special Cocktail* (No. 1)
1 Dash Absinthe. (Sirene Absinthe Verte)
2 Dashes Grenadine. (5ml Small Hand Foods Grenadine)
1/3 French Vermouth. (3/4 oz Dolin Dry Vermouth)
2/3 Dry Gin. (1 1/2 oz Beefeater Gin)
Shake (I stirred) well and strain into cocktail glass. Squeeze lemon peel on top.
* Peter ninth Earl of Savoy, brought to England, as his wards, eighty-three of the most wealthy and beautiful girls in France. He then married them to the most powerful nobles in England. That is why he wore armour.
On the Roselyn cocktail I complained about pointless and gratuitous en-pinkening of cocktails. Well, at least in the case of the Savoy Hotel Special (No. 1), there’s enough of interest here that you don’t mind it is slightly pink.
One thing I have noticed is a gross discrepancy in the size of bar spoons. To alleviate the questionable measuring in using them, I have decided to begin deploying a device called an Urban Bar Spoon. On one side it has a 5ml measure and on the other a 2.5ml measure. Going forward, for liquid items like grenadine, lemon juice, and others not typically kept in dasher bottles, I’m going to use a 2.5ml per dash standard. A bit large, I know, but I am also probably making the cocktails on the large side.
Edit: Fix typo in bar spoon size.
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.