1/3 Gin (1 oz GrandTen Wireworks)
1/3 Calvados (1 oz Morin Selection)
1/6 Cointreau (1/2 oz)
1/6 Lemon Juice (1/2 oz)
1 dash Grenadine (1 barspoon)
Shake with ice and strain into a cocktail glass.
While drinking L'Aurore, I grabbed the Café Royal Cocktail Book and began flipping through the pages until I found the Margaret Rose created by the UK Bartender's Guild member J.W. Fish. With a split spirit of gin and apple brandy, the recipe reminded me a bit of the Blue Skies I had at Green Street. The Margaret Rose's aroma was fruity from the apple and orange notes. Similarly, the sip was citrussy with some apple flavors. The apple notes though were strongest in the swallow where it was dried out by the gin. Overall, the Margaret Rose made for a rather pleasing Daisy.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.