Savoy Tango
3.8 20 ratings
Ingredients
How to make
Serve in a coupe glass
Method
- 1 Select and pre-chill a COUPE GLASS.
- 2 Prepare garnish of float thin (dehydrated) red-skinned apple slice.
- 3 SHAKE all ingredients with ice.
- 4 FINE STRAIN into chilled glass.
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Flavour profile
24.3% alc./vol. · 1.5 standard drinks · 191 calories
History
This drink, composed of just two ingredients, is considered by Jason E. Clapham to be "a drink that is more than the sum of its parts."
This recipe is adapted from Harry Craddock's 1930 The Savoy Cocktail Book, and J. E. Clapham of Clapham Cocktails brought it to attention. Craddock states it originated at The Savoy but neither claims credit nor credits a colleague, leading to the suspicion that Ada "Coley" Coleman created this cocktail. The SAVOY TANGO COCKTAIL consists of ½ Sloe Gin and ½ Applejack or Calvados. It is shaken well and strained into a cocktail glass. The drink is described as a "very great favourite at the Savoy Hotel, London, where it was invented."
Created by Ada 'Coley' Coleman