1/6 Grenadine. (1/2 of 3/4 oz Small Hand Foods Grenadine)
1/6 Calvados. (1/2 of 3/4 oz Calvados Moritz)
1/3 Italian Vermouth (3/4 oz Carpano Antica)
1/3 Dry Gin. (3/4 oz Northshore Distiller’s No. 6)
Shake well and strain into cocktail glass.
According to Harry McElhone in his book, “Barflies and Cocktails,” this cocktail was, “Invented by Mr. P. Soso, the popular manager of Kit-Kat Club, London.”
Hm, Harry, that sounds a bit facetious.
Again, I believe we have the Gin acting as an extender to the rather more flavorful and expensive Calvados.
Most importantly, should you order this cocktail during the next Savoy Night at Alembic Bar, May 23rd, 2010? Well, strictly speaking the So-So isn’t awful. It is, however, rather sweet. If I were you, I would stick with a straight ahead Apple or Grape Brandy Manhattan, and skip the So-So altogether. Say, perhaps, the often unjustly ignored Corpse Reviver No. 1. Or, if you have your heart set on Apple Brandy and Grenadine, try Mrs. Flannestad’s favorite: The Jack Rose Cocktail.
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.