Name: Savoy Special No.1
Prep time: 3 min
Total time: 3 min
Yield: 1
Cuisine: Cocktail
Ingredients: 60 ml Gin; 30 ml Vermouth - Dry; 1.25 ml Grenadine/pomegranate syrup; 1 Absinthe verte (green)

Serve in a

Martini glass

Garnish:

Lemon zest twist

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

2 fl oz	Rutte Dry Gin
1 fl oz	Dry vermouth
1/24 fl oz	Grenadine/pomegranate syrup (2:1)
1 dash	La Fée Parisienne absinthe
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Read about cocktail measures and measuring.

Buy direct from

Rutte Dry Gin, 70cl

£ 33.95 £ 2.95 per cocktail, makes 11.5 Dolin Dry vermouth, 75cl

£ 16.25 £ 0.65 per cocktail, makes 25 Giffard Grenadine syrup, 70cl

£ 7.95 £ 0.01 per cocktail, makes 559.5

£ -.--

Makes a minimum of ... cocktails
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* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

View readers' comments

Gentle

Boozy

Sweet

Dry/sour

More cocktails with similar booziness and sweet/dry/sourness

Review:

An aromatised 2:1 shaken Dry Martini with a tiny dose of grenadine, which turns this the merest rust-pink, while just a dash of absinthe adds wormwood complexity.

History:

Adapted from Harry Craddock's 1930 The Savoy Cocktail Book.

SAVOY HOTEL SPECIAL COCKTAIL (No. 1.)*
1 Dash Absinthe.
2 Dashes Grenadine.
1/3 Fresh Vermouth.
2/3 Dry Gin.
Shake well and strain into cocktail glass. Squeeze lemon on top.
* Peter, ninth Earl of Savoy, brought to England, as his wards, eighty-three of the most wealthy and beautiful girls in France. He then married them to the most powerful nobles in England. That is why he wore armour.
Harry Craddock, 1930

More cocktails by Harry Craddock

Nutrition:

One serving of Savoy Special No.1 contains 172 calories.

Alcohol content:

1.8 standard drinks
26.87% alc./vol. (53.74° proof)
24.6 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.