3⁄4 oz Cognac
3⁄4 oz Dry vermouth
3⁄4 oz Orange juice
1⁄2 oz Ruby Port
2 ds Grenadine
Instructions

Combine all ingredients except the port, shake with ice, strain. Garnish with a rose petal.

Notes

Recipe is written as published; I prefer to use Tawny Port though the drink loses some of its red color

History

In The Savoy, this is a 1/4 part drink: OJ, Grenadine, French Vermouth, Brandy, with a dash of creme de menthe and a "little port wine" to top.

Cocktail summary
Created by
The Savoy Hotel
Year
1930
Is an
authentic recipe
Reference

Essential Cocktail, Dale DeGroff, The Savoy Cocktail Book, pg 20

Curator
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Comments

Curated this slightly - This appears in Embury and in the Savoy. It has the feel of a Prohibition-era drink: sweet, with a lot of orange juice. I can't wrap my brain around OJ, and Port and creme de menthe...  Thanks,  Zachary


It is a bit sweet as written but using just squeezed fresh OJ, homemade grendadine and tawny port moderates the sweetness to a good degree.