Sometimes, when perusing old bartending guides, one happens upon a recipe that is just too intriguing to pass up. Sometimes these are drinks that sound like they’d be really good, but even more often they sound terrible. Whether they will be as terrible as they sound is pretty much what makes them worth trying. This is definitely one of those cocktails. The recipe appears in the venerable Savoy Cocktail Book from 1930. Erik Ellestad, over at Savoy Stomp, apparently couldn’t stand the thought of making this as Craddock listed it – he added lemon juice and sparkling wine, and cut the quantities of the other ingredients, and apparently wound up with something quite delicious. And sure, that’s one way to do it. Me, on the other hand, I just do what I’m told.
Shake with ice and strain into a medium-sized glass filled mostly with ice. Add soda and stir.
I used 1.5 ounces of each, and added probably 3 ounces of soda, all in a smallish highball glass. Stupidly, I forgot to take a picture, but Ellestad’s version looks pretty much like mine looked, apart from his fancy presentation.
I’m sure you’ve had Good n’ Plentys, right? The little licorice candies? Of course you have. Well, imagine if someone made a soda that was supposed to taste like Good n’ Plenty. It would taste like this, but without the alcohol, which you don’t really taste anyway, despite absinthe’s potency (135 proof or thereabouts) because of the huge amount of grenadine. It’s actually pretty good at first, cuz you’re all like “Hey, it tastes like if someone made a Good n’ Plenty-flavored soda, that’s kinda cool.” But by the time you’ve managed to choke the whole thing down, it’s not kinda cool. It’s kinda gross. Two livers.