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.
Tuesday, July 10, 2012
margaret rose
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.
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.
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The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at 
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3 comments:
I'll have to try this one. I've got a bottle of Clear Creek apple brandy that I'm trying to finish off and this seems like a good use. Would you suggest a lighter or more juniper-forward gin?
If it's their eau de vie, I'd go medium to light. Then again, it has to stand up to the orange liqueur and lemon.
Just made this (tanqueray and decent calvados) and it was very good. As you noted, citrus but then some dryness on the finish. Well balanced drink- we will make this again. Thx for sharing.
Enjoying your posts, as always.
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