It is a cocktail comprised of Plymouth Sloe Gin (the only worth-while sloe gin on the market), Carpano Antica Vermouth, Gran Classico Bitter, egg white, lemon, simple syrup, Peychaud’s bitters, and a splash of club soda.
I was inspired by the Savoy Cocktail Book’s sloe gin and vermouth concoction, the Ping Pong Special Cocktail, which (according to Eric Ellestad's research) is essentially a Manhattan with sloe gin instead of rye whiskey.
The drink has three different layers: a sweet start from the combination of sloe gin and vermouth, a middle layer of tartness where the sloe gin and lemon juice mingle, and a dry, bitter finish courtesy of the Gran Classico. The egg white gives the cocktail a wonderful richness, while the Peychaud’s bitters offer their slight cranberry-anis notes at the nose, as well as at the bottom of the glass.
I’ve found this cocktail to be a real crowd-pleaser, and have been recommending it to anyone in search of a refreshing fall libation. Because it’s semi-sweet, semi-tart, and full-bodied with a surprising bitterness at the finish, the Torino Fizz leaves you wanting to take another sip. They disappear quickly at the Whistler…
Photos by Robert Brenner.