Savoy Tango Cocktail
1/2 Sloe Gin. (1 oz Plymouth Sloe Gin)
1/2 Applejack or Calvados. (1 oz Calvados Groult Reserve)
Shake well and strain into cocktail glass.
Note: This cocktail is a very great favourite at the Savoy Hotel, London, where it was invented.
That’s kind of a mind-blower, eh?
This simple combination of Sloe Gin and Apple Brandy is noted as, “a very great favourite at the Savoy Hotel”?
Well, first, if you don’t have a decent Sloe Gin, like the Plymouth, don’t even bother.
For my money, the complexity of a lightly aged Calvados, like this Roger Groult, adds a bit more character to the cocktail than an American Apple Brandy.
Still, a “great favorite”? Bartenders whipping out dozens of these puppies a night?
Well, OK, it is a very good name. And if you like Sloe Gin, which I understand the English do, this is an interesting flavor combination. I guess those two factors alone might go a long way towards explaining its alleged popularity.
Kind of tough, though, to taste this and wrap your mind around it being a “great favourite”.
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.