Friday, May 1, 2020

el morocco

1 1/2 oz Brandy (Camus VS Cognac)
1/2 oz Ruby Port (Sandeman Tawny)
3/4 oz Lime Juice
1/2 oz Pineapple Gum Syrup (Pineapple Syrup)
1/4 oz Grenadine
2 dash Angostura Bitters

Shake with ice, strain into a rocks glass with ice, and garnish with a lime wheel.
Two Fridays ago, I spotted the El Morocco in Imbibe Magazine that was originally published in Charles H. Baker Jr.'s Jigger, Beaker and Glass: Drinking Around the World from Baker's travels in Tangier, North Africa, circa 1938. Here, it was adapted by Gabriel Lowe for the Cognac Room in San Francisco, and he took the older recipe's pineapple juice and converted it to syrup, dropped the curaçao, and added bitters besides playing with the proportions. Once prepared, the modern take on the El Morocco met the nose with a lime and fruity bouquet. Next, lime and red fruit on the sip gave way to brandy, port, pineapple, and berry flavors.

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