Archive for July, 2012

This recipe and article is from……a GREAT site with some very cool cocktail recipes.

The Margaret Rose. A good intro to “Daisy” cocktails.

This week’s cocktail takes us back to the classics. The Margaret Rose is a well-balanced cocktail made of gin, Calvados (or Applejack, in a pinch), Cointreau, lemon juice and grenadine. The Margaret Rose is smooth, with clear apple flavor and a very tasty sweet / tart combination from the lemon and the Cointreau. The gin adds some depth and complexity. The grenadine adds more sweetness and the rosy color. This drink is easy to make, works well in any season and is a good introduction to a class of cocktails known as “Daisies”. More on that in a bit.

This recipe first appears in print in “The Cafe Royal Cocktail Book“, a 1937 book that came out a year or so after the more famous Savoy Cocktail Book. In a nutshell, the Savoy book was written by an American Harry Craddock, working in the UK. The UK Bartenders Guild thought that the Savoy book was perhaps a bit too “American” and came out with their own cocktail guide, The Cafe Royal. Both are good cocktail books and each has some unique recipes. For whatever reason, the Savoy is a more popular modern reference. Maybe it’s the illustrations.

We found this recipe and notes on the Cafe Royal Cocktail Book from Cocktail Virgin Slut, one of the better cocktail blogs. We tried the Margaret Rose and liked it (Carolyn gave it a nod, and she is normally not a lover of brandy) and decided to do some more research. The Margaret Rose is from a class of cocktails known as “daisies”. Daisies are one of the oldest types of cocktails and were common in the 19th century. Definitions vary, but a daisy usually combines brandy, citrus juice (normally lemon) and a sweet liqueur like Cointreau or Chartreuse. Other spirits like whisky, gin or rum may be part of the recipe. A good combination, and a clear precursor to “Sours” like the Sidecar and, much later, the Cosmopolitan.

As for the ingredients, the only somewhat “rarefied” ingredient is the Calvados. Calvados is simply apple brandy from the Lower Normandy region of France. Most Calvados is dry, but features clear apple notes and a touch of heat from the alcohol (depending on the quality of the Calvados). American apple brandy, known as Applejack, tends to run a touch sweeter and more tangy than Calvados. Applejack will work well in this recipe, but the drink will be a bit different. Regardless, there are literally hundreds of cocktails (mostly 19th and early 20th century) that feature apple brandy, so Calvados or Applejack are a worthwhile addition to your bar.

In the end, the Margaret Rose is a good drink to try. It is a good excuse to get some apple brandy, try a “daisy’ cocktail and even get a copy of a cool (if somewhat obscure) cocktail book. Nothing like a bit of history. Or you can ignore the history and just make the drink and enjoy it. That also works pretty well.

The Margaret Rose:


  • 1 oz. dry gin
  • 1 oz. Calvados (or Applejack)
  • 1/2 oz. Cointreau
  • 1/2 oz. lemon juice
  • 2 dashes grenadine


  1. Combine all the ingredients in a cocktail shaker with ice. Shake thoroughly and strain into a chilled cocktail glass, coupé or flute. No garnish. Serve.
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The Olympic Torch

  • Courtesy of TY KU. Warning: This recipe calls for an open flame, so proceed with caution.
    • 2 oz. sake
    • 1 oz. coffee-flavored liqueur
    • 1.5 oz. cream
    • 1 oz. dark rum
    • Cinnamon, to taste

    Shake and strain sake and liqueur into a martini glass. Over bar spoon, pour cream to float on top. Over cream, float the rum. Light the rum with a match, and as the flame burns, sprinkle some cinnamon onto the flame. Clap hands over the flame to put the flame out. Stir and serve.

from the

The Mai Tai is a very misunderstood cocktail. Many people think this is a tropical fruit juice cocktail, but the reality is that this is a very strong rum based drink. The confusion comes from a hotel in Hawaii that modified the original formula in the 1950’s and added pineapple juice (often called a Maui Mai Tai), then someone added guava and orange juice and eventually the drink barely resembled the first incarnation. The classic recipe uses top quality rum and curacaoplus orgeat (pronounced: or-zat) and lime. A small amount of sugar can be added to balance the lime. The grenadine is optional, and is strictly added for colour. The Mai Tai was created by Trader Vic.

The Mai Tai is recommended for people who like the flavour of rum. The cocktail should be thoroughly iced, crushed being best. The dark rum float, on the Mai Tai, can be any dark rum, such as Myers. Personally, I prefer Gosling Black Seal rum, but as with any cocktail, there is room for subtle adjustments. Using a quality orgeat is another important factor. If you can’t locate good orgeat you can find a recipe for orgeat here.

Mai Tai Recipe

// //

2 oz Havana Club Rum
½ oz Cointreau
1 oz Lime Juice
½ oz Orgeat
¼ oz Simple Syrup
Dash Grenadine
Float Dark Rum

If you are feeling adventurous or the original version is a tad too strong in the rum department, try adding 1/2 oz of Bols Vanilla Liqueur to your Mai Tai, which works beautifully with the Havana Club rum. For the weak, I would recommend a Maui Mai Tai version. To do this ad pineapple, orange and guava juices to the Mai Tai recipe. Substitute lower quality rum in this cocktail.

* The original Mai Tai cocktail recipe called for Orange Curacao but I’ve been unable to locate this in Canada, so since we use excellent rum, I would only add an excellent orange liqueur, but any decent triple sec will work. Also, the true original recipe calls for 3.5 oz of liquor which is 0.5 oz above the legal limit in Ontario for a single serving of alcohol. The days of power drinking are long gone, but the Mai Tai still has its place.

The creation of the Mai Tai happened in Oakland in 1944 by Victor Bergron, better known as Trader Vic. The name of the drink was expressed by the the guests, who were from Tahiti, when they exclaimed “Mai Tai – Roa Ae”, which means “Out of This World – The Best”. That is how the Mai Tai was born. 

The Mai Tai, along with Don the Beachcombers Zombie, are two of the key drinks that started the Polynesian,  Tiki, or exotic, drink craze of the 1940s and continued until the 1970s. After a 30 year hiatus, the Tiki revival has found a second wind.



Sailor Jerry lovers worldwide celebrate the legacy of Norman “Sailor Jerry” Collins as June 12th marks the anniversary of his death. An independent spirit, Sailor Jerry acquired his nickname from his stint in the navy as a sailor. He then developed his passion for tattoo art by adopting a boldly lined style that blends American design with Asiatic coloring. He was noted for saying, “My work speaks for itself.” Sailor Jerry Spiced Rum honors the innovative tattoo artist as an authentic and premium spiced rum. Rums from the finest Caribbean distilleries are blended with 100% natural spices including ginger, cinnamon, clove, and vanilla. The rum’s impressive 92 proof and traditional standards of craftsmanship align with Sailor Jerry’s values. To honor this icon, we share highlights from his life along with refreshing Sailor Jerry recipes to usher in summer greatness.


  1. Born “Norman Collins” on January 14th, 1911 in Reno, Nevada.
  2. The nickname “Sailor Jerry” was born out of Norman’s experience as a sailor in the Navy (enlisted at 19) and the name “Jerry” came from the name of the family mule (to which Norman had a very similar disposition).
  3. First began tattooing as a teenager using hand-poking techniques.  Learned how to use a tattoo machine while apprenticing with Chicago artist “Tatts” Thomas.
  4. After his stint in the Navy, Sailor Jerry settled in Oahu, Hawaii, where he lived and tattooed until his death on June 12th 1973.
  5. Mentored notable artists such as Don “Ed” Hardy and Mike Malone.
  6. His innovative style and constant quest for knowledge led him to be the first artist to sterilize needles and embrace bold color (first to use purple pigment).

Featured Recipe – Lola

2 parts Sailor Jerry
1 part sweet vermouth
2 dashes Angostura bitters
Fill with Cherry cola / cola

Glass: highball

Add all ingredients to an ice-filled highball and garnish with an orange wedge.

Ruby Manhattan
– 2 oz Michter’s Rye Whiskey
– 1 1/2 oz Ruby Port
– dash of Reagan’s Orange Bitters
– Orange twist
– Maraschino cherry

Dash orange bitters into a chilled cocktail glass, Squeeze and treat with orange twist. Build ingredients in a cocktail shaker over ice. Stir 20 seconds and strain into a cocktail glass. Garnish with maraschino cherry and orange twist.

(Cocktail created by Michael Waterhouse, Devin Tavern, 363 Greenwich St, New York NY 10013)


Original Negroni Recipe
– 1 oz gin
– 1 oz Campari
– 3/4 oz Sweet Vermouth

Combine all ingredients in an ice filled shaker. Shake until well chilled and strain into a chilled cocktail glass. Garnish with a burnt orange. To make a burnt orange, cut about a 1 1/2 inch by 1 inch peel off a ripe navel orange. Be sure to get just the skin and as little of the pith as possible. Holding the orange peel between thumb and index fingers with skin facing out, hold a lit match over the glass and with the orange peel about an inch away from the flame squeeze the peel quickly and firmly between your fingers. When done correctly, a burst of flame will come from the oils being released from the peel leaving an aroma and adding a note of orange to the cocktail. Simply drop the twist in the drink.

This Italian concoction was invented in the early 1900s. Mixed with gin, Campari and sweet vermouth, it was named after Camillo Negroni in Florence who always ordered the same cocktail. Today Negroni is often consumed as a pre-dinner cocktail to stimulate the appetite for dinner. Aperitif is a European invention and it came to America in the early 1900s. Campari is also an Italian product, invented by Gaspare Campari in the early 1800s.

The story of how the French 75 became popular and received it’s name is said to be that it created by Harry MacElhone for returning WWI fighter pilots. It is named after an artillery gun called the French 75 which, like the drink, was known for it’s kick.This drink can also be made with brandy in place of the gin and there is some question as to which version is the real French 75, but gin is the more common now. To add another twist, if the same drink is made with vodka for the base spirit, it is a French 76.


  • 1/2 oz lemon juice
  • 1 oz gin
  • 1/2 oz Cointreau
  • Champagne


  1. Pour the lemon juice or gin and Cointreau into a cocktail shakerwith ice cubes.
  2. Shake well.
  3. Strain into a chilled Champagne flute.
  4. Carefully add the Champagne.

The Wondrich Report

The 75-millimeter M1897, a light, potent little gun with a vicious rate of fire, was the mainstay of the French field artillery in World War I. Hence the drink. Of all the many champagne-and-liquor combinations known to contemporary mixology, this one has the most élan. Two of these and you’d fight to defend Madonna’s honor. The drink was a favorite of the Lost Generation — hell, there’s enough alcohol in it to give even Hemingway a buzz.

Most modern recipes lowball the gin; one online compendium cuts it down to 1/4 ounce. For shame. Nor should one adulterate this old soldier with Cointreau or the like. No shame, however, in leaving out the gin entirely — as long as you replace it with brandy or cognac (yielding a King’s Peg, although often recipes for these omit the lemon and sugar).

Read more:

Satan’s Whiskers

There are two versions of this classic cocktail, one calling for Grand Marnier, the other using orange curacao. This recipe is considered the “straight” version, while the other is known as “curled.”





1/2 oz. gin
1/2 oz. Grand Marnier
1/2 oz. sweet vermouth
1/2 oz. dry vermouth
1/2 oz. orange juice
Dash orange bitters
Tools: shaker, strainer
Glass: cocktail

Shake ingredients on ice and strain into a chilled glass

A little History of Satan’s Whiskers…………… Martha Rhodes 2009

Anything with Grand Marnier is a great drink. Grand Marnier is a French, cognac-based orange liqueur that is aged in oak casks. References to cocktails do date back as far as 1806. “The Balance,” an American publication stated that a “Cocktail is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters…”

The martini has and will probably always be one the world’s most famous cocktails and Satan’s Whiskers is thought of as a variation of the Bronx cocktail which is a perfect martini with orange juice. By 1900, the popularity of the martini ushered the cocktail into its heyday and during prohibition (1920-1933), cocktails became even more popular because the flavorings in the mixed drinks provided some help with the terrible taste of some of the liquor that was being smuggled into the underground drinking establishments by bootleggers.

// Unlike whiskey and other liquors, gin did not require any aging or special wood casks, so it was relatively easy to make. Gin was made with juniper berries. Gin could easily be made by mixing raw alcohol with juniper berry extract and a few other ingredients in a large container. This is where the term “Bathtub Gin” comes from. The United States remains one of the world’s largest consumers of gin.

The first recipe for Satan’s Whiskers is from 1930 in Harry Craddock’s Savoy Cocktail Book. In one article about the cocktail recipes of Hollywood, The Embassy Club, a Hollywood night spot (speakeasy), is credited for the Satan’s Whiskers cocktail recipe. Whoever invented it, it’s a great cocktail for Halloween.


recipe from
It’s pretty clear that Martin B. Lomasney, the political boss of Boston’s West End (where Ward 8 was located) in the late 1800s, did some not-nice things. In 1894, an out-of-work “oil finisher” shot The Mahatma in the leg—four other bullets missed their mark—and told a policeman, “If you knew as much as I do you would have done it yourself. He is a villain and anything but a friend of the unemployed. ” But we may owe this cocktail to Lomasney. A Locke-Ober bartender named Tim Hussion is said to have created the drink in honor of him, though Lomasney didn’t drink and was a staunch Prohibitionist (there’s one not-nice thing). We got this recipe from Frank Locke’s granddaughter, who wrote that it “originated … at the time President Kennedy’s grandfather was elected mayor of Boston. ” But that doesn’t explain the name. Fitzgerald was the boss of the North End (Lomasney did provide crucial support to “Honey Fitz” as he moved up the political ladder). In any case, the cocktail is essentially a whisky sour with a dash of grenadine. We like it better with rye, but Bourbon’s good, too.

    Pour 1 1/2 ounces bourbon, 2 teaspoons lemon juice, and 1 teaspoon each of orange juice and grenadine into a cocktail shaker half-full of cracked ice. Shake the mixture well and strain it into a cocktail glass. Garnish with a maraschino cherry and half an orange slice.

By David “Spike” Falconer

Bastille Day,by far, the most important national holiday in France. Celebrated on July 14, it commemorates the 1789 storming of the Bastille and has become the symbol of the French revolution and of modern France. Festivities are held all over the country while in the capital a military parade takes place on the Champs Elysees and a fireworks display can be seen by the Eiffel Tower. Francophiles around the world will be joining in the celebrations this weekend, whether with a concert or a game of mille borne.

It’s time to celebrate our French brothers and their storming of the Bastille!  The festivities will be acompanied by “The Paris Combo” station on Pandora, which I’ve been shaping the last couple of days.  Cocktails will include a traditional French selection of Pastice and red and white Lillet (with an option for an “American” “French” option = bourbon).  During dinner we will be serving a veriety of white and red wines. After dinner we will be exploring some calvados, cognacs and armagnacs. Our collective freedoms has been achieved through great sacrifice and continues to be a struggle. Tonight we pause to enjoy the fruits of our labor.  Vivre La France and God bless America!