Garnish:
Float thin apple slice (dehydrated)
How to make:
STIR all ingredients with ice and strain into ice-filled glass.
| 1 1/2 fl oz | Rutte Dry Gin |
| 3/4 fl oz | Avallen Calvados |
| 3/4 fl oz | Dubonnet/French rouge aromatised wine |
| 1 dash | Angostura Aromatic Bitters |
| 1/3 fl oz | Chilled water |
Read about cocktail measures and measuring.
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.
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.
Harry Craddock, 1930
1 Dash Angostura Bitters.
¼ Hercules.
¼ Applejack or Calvados.
½ Dry Gin.
Shake well and strain into cocktail glass.
Nutrition:
One serving of Personality a la Roy contains 173 calories.
Alcohol content:
- 1.9 standard drinks
- 26.92% alc./vol. (53.84° proof)
- 27 grams of pure alcohol
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