I’m bored, so I’m taking random cocktail recipes from The Savoy Cocktail Book (1930), giving them a try, and modifying/improving them if  I think it’s necessary, and reporting my findings here.

Ping-Pong Special

p. 124

(6 people)

Carefully shake together 3 glasses of Sloe Gin and 3 glasses of Italian Vermouth with half a dessertspoonful of Angostura Bitters and a dessertspoonful of sugar syrup or Curaçao. Serve with a cherry and a piece of lemon rind.

I interpreted this as

• 1.5 oz sloe gin
• 1.5 oz sweet vermouth
• .25 oz orange curaçao
• 2–3 dashes Angostura

It was okay. It was a bit cloying, so I tossed it and remade it, reducing the amount of vermouth. Still cloying.

 

 

Ping-Pong Special (2)

• 1.5 oz sloe gin
• .75 oz sweet vermouth
• .25 oz orange curaçao
• .25–.5 oz Gran Classico amaro

I added the Gran Classico for some bitterness. It was not satisfactory.

Then I thought, if Angostura was the bittering agent in the original, why not Angostura Amaro?

 

 

 

 

 

 

 

Ping-Pong Special(3)

• 1.5 oz sloe gin
• .75 oz sweet vermouth
• .5 oz Amaro di Angostura
• .25 oz orange curaçao
• Angostura bitters

It was okay. It was not a revelation.

I gave up — which I’m beginning to suspect is going the be the outcome of most of these experiments.

However, the Amaro di Angostura reminded me of a very good cocktail indeed: The Smoky Quartz, invented for me by the head bartender of AnonymouS Bar in Prague. Go read about it.

And finally, the evening began.

SAVOY VARIATIONS SCORECARD:

• Savoy: 1
• Dale: 1
• Sink: 2