I’m bored, so I’m taking random cocktail recipes from The Savoy Cocktail Book (1930), giving them a try, and modifying/improving them if I think it’s necessary, and reporting my findings here.

Pinky Cocktail

[p. 125]

Easy enough: equal parts of gin and grenadine, frothed up with egg white. I hesitate to use egg whites per se; they’re messy, and what do you do with the yolks? Aquafaba is one substitute, and I’ve settled on Fee Bros. Fee Foam as easy, clean, and not as susceptible to making me sick with one microorganism or another.

Another pro tip: Do a “dry shake” of the ingredients to get the foam started, then add ice and shake before pouring.

It is a tasty, if sweet, concoction. I added a dash of hibiscus bitters, and that added a nice layer.

•  1 ½ oz dry gin
• 1 ½ oz grenadine
• 4–5 dashes Fee Bros. Fee Foam
• 1 dash hibiscus bitters

Ping-Pong Special

[p. 124]

I didn’t think this one would be good, and I was not wrong. Naturally, I did not make a batch for six people, but the recipe is easy enough: equal parts sloe gin and sweet vermouth, and then guess at the Angostura and curaçao.

It was gross. I didn’t even consider improving it. The sink wins this one.

SAVOY VARIATIONS SCORECARD:

• Savoy: 8
• Dale: 3
• Sink: 5