Name: Personality a la Roy
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Gin; 22.5 ml Calvados apple brandy; 22.5 ml Rouge aromatised wine; 1 dash Aromatic bitters; 10 ml Chilled water

Personality a la Roy
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Photographed in a Retro Coupe

Ingredients:
1 ¹⁄₂ oz	Hayman's London Dry Gin
³⁄₄ oz	Calvados / apple brandy / straight applejack
³⁄₄ oz	Dubonnet/French rouge aromatised wine
1 dash	Angostura Aromatic Bitters
¹⁄₃ oz	Chilled water

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare thin apple slice (ideally dehydrated) for garnish.
STIR all ingredients with ice.
STRAIN into ice-filled glass.
Float (dehydrated) apple slice for garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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Review:

Well, Roy has a personality beyond its stature, so much so that Roy takes dilution well, hence my addition of an optional splash of chilled water.

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History:

Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book. The Savoy recipe calls for Hercules, a sadly long since defunct product that vintage newspaper advertisements for the brand describe as being a "Maté-Wine Apéritif" with an "alcohol strength over 25°." Hence, I've used another wine-based aperitif.

PERSONALITY A LA ROY COCKTAIL.
1 Dash Angostura Bitters.
¼ Hercules.
¼ Applejack or Calvados.
½ Dry Gin.
Shake well and strain into cocktail glass.
Harry Craddock, 1930

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Nutrition:

One serving of Personality a la Roy contains 172 calories

Alcohol content:

1.7 standard drinks
24.34% alc./vol. (24.34° proof)
24.4 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 3 comments for Personality a la Roy.
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John CARR

21st February at 13:33

I found the spec version a bit light bodied and wanted more robust fruitiness, so used 15 Cocchi Americano Rosa, 10ml Dubonnet and added 2.5ml sugar syrup to help bring out the apple, as Avallen is so dry. Could possibly even go to 5ml sugar.

John CARR

24th February at 12:32

Much better with apple Jack (Lairds 86) provided the extra body and sweetness I was looking for 🙂

John CARR

21st February at 13:15

I wonder if “a la roy” is actually “a la roi” i.e. according to the king - with an older, historical spelling? Be curious to know more of the origin of the name here.

Morten Carlsbaek

8th November 2022 at 22:06

Different, and surprisingly harmonious cocktail.

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