Halloween...Walking Dead...ZOMBIE!

There is no better time of year to visit one of the most quintessential of Tiki drinks, Don the Beachcomber's Zombie.  The drink has been shrouded in mystery since Don first started mixing it.  According to his own bartender's, they poured the ingredients from marked bottles.  What made this drink so popular is the fact that there was a "two per person limit".  I have used this advertising gimmick to overwhelming success, in creating "taboo" cocktails, in the past.

As with all cocktails, I check multiple sources to verify ingredients and techniques.  David Embury, in his The Fine Art of Mixing Drinks, begins by professing that "this is undoubtedly the most over advertised, overemphasized, over exalted, and foolishly feared drink whose claims to glory ever assaulted the eyes and ears of the gullible American public."  Wow!  How do you really feel, David?  His disgust is clear, but he gives a pretty good recipe despite his final jab at Don...here is his recipe...

1 tsp Sugar Syrup 
1/2 to 3/4 oz Lime Juice
1/4 oz Fresh Pineapple Juice
1 oz White Label Rum
2 oz Gold Label Rum
1 oz Jamaica Rum *David claims the 151 Demerara Rum is insufficient for a good drink
2 tsp Apricot Liqueur
1/2 oz to 3/4 oz Mysterious Ingredient*

Another interesting Zombie cocktail that I found was in Charles Baker Jr.'s, The Gentlemen's Companion.  His cocktail comes by way of The Republic of Haiti and truly departs from any Zombie cocktail that I have come across.  Rather than a rum based cocktail, he begins with 3 ounces of Cognac.  The drink also includes 1 1/2 cups of enriched coconut milk, 1/2 oz of Maraschino, 2 dashes of Angostura and served over finely cracked ice.  This sounds interesting, but to date, I have not made this particular version.

I have settled on Dr. Cocktail's version in his Vintage Spirits and Forgotten Cocktails.  He goes on to tell a story about a barbecue manual written and signed by Don himself.  "I originated and have served this 'thing' since 1934...anyone that says otherwise is a liar!!- signed 'DON'."  That being said, the Zombie mentioned in Charles Baker's book predates this by five years...just sayin...  following is Dr. Cocktail's recipe...

1 tsp brown sugar
1 oz Fresh Lemon Juice
1 oz Gold Puerto Rican Rum
1 oz 151 proof Demerara Rum
1 oz White Puerto Rican Rum
1 oz Unsweetened Pineapple Juice
1 oz Fresh Lime Juice
1 oz Passion Fruit Syrup
1 dash of Angostura Bitters

I needed several of these to get over the last episode of the Walking Dead!  Damn You!

The September Morn

Yet another classic Rum cocktail...this drink immediately caught my eye because it is based on another beloved cocktail, The Clover Club.  I just read about this in my recently acquired "The Gentlemen's Companion".  The author, Charles H. Baker, Jr., talks about this cocktail and mentions that he first discovered it in "the month of January 1926" which left me wondering, who originally documented the September Morn? 

Excerpt from The Gentlemen's Companion

"The Ideal Bartender" by Tom Bullock (1917) seems to be the first cocktail book to mention The September Morn, but he lists it with a base ingredient of Old Tom Gin.  As clearly stated in the excerpt above, this would make it a Clover Club.  Every other classic cocktail book that I have tracked as listing The September Morn, lists it as a rum based drink.  In this particular case, my research showed that one writer/bartender just didn't get all his facts straight.

As mentioned in "The Gentlemen's Companion", Mr. Baker first had this cocktail at the Hotel Inglaterra in Havana, Cuba.  This neoclassic hotel opened on December 23, 1875 and as of August 31, 2016, it is the first U.S. managed hotel since the Cuban Revolution.

Hotel Inglaterra, Havana, Cuba

Mr. Baker notes that the Polo Club in the Manila adds a bit of French Dry Vermouth to their September Morn, which is oddly enough, how I make my Clover Club.  I am not sure what I will find when I visit the Hotel Inglaterra next month, but I will certainly inquire if they still shake this classic...

for now, here is my rendition...

Barragan's September Morn

1 1/2 oz Bacardi Rum

1/2 oz Dolin Dry Vermouth

1 oz Lemon Juice

1 oz Raspberry Syrup (nothing beats homemade goodness)

1 egg white

3 fresh raspberies for garnish (things are just better in three's)

Begin with putting all ingredients in a shaker without ice.  Shake vigorously for 30 seconds.  Add ice and shake for additional 30 seconds.  Strain into a chilled coupe glass and garnish with 3 fresh raspberries.  This drink is light and refreshing...perfect for a humid day in Havana!

Salud!

"A place of pilgrimage...Clos Pegase"

I still remember the first time I ever tried a wine from Clos Pegase.  Mitsuko's Vineyard Merlot was the wine and if I close my eyes I can still remember the lush blackberry, cinnamon spice with hints of tobacco, that are so indicative of it.  In truth, what drew me originally to the wine was the label and its mythological reference.  Since then, I have opened many bottles of Clos Pegase and when Danny and I took our historic trip through all the great wine regions of the West, I made time to stop and share with him some of my favorites.

Clos Pegase was founded in 1985 by Jan Shrem, who had a successful publishing career in Japan.  He became fascinated with winemaking and sought out the Godfather of American winemaking, Andre Tchelistcheff.  Shrem's goal was to create a unique wine estate that combines his love of art, architecture and wine.

Somm in the Vineyard

The winery is located on 50 acres in Calistoga with another 365 acres of vineyards in Carneros.  The Mitsuko's Vineyard in the Carneros is named for Jan's late wife with whom he had envisioned this endeavor. Altogether, Clos Pegase touts 450 acres in Napa Valley made up of four vineyards, each with unique characteristics that bring out the best of the grapes grown in each vintage.

Vines within reach of the winery

If you are looking for consistently outstanding Napa wine, here is a label that you can trust.  Cheers to Jan Shrem and current Winemaker, Richard Sowalsky for keeping the legacy going!

"Isn't that a Daisy?...Daisy cocktail that is"

The "Daisy" is a cocktail family all to it's own.  Essentially a Daisy consists of spirit, citrus, sweetener and a little soda water.  Jerry Thomas does call for shaved ice, while Harry Craddock calls for cracked ice.  Glassware varies from source to source and many tend to garnish with fresh fruit and or mint.  One thing remains constant, these drinks are refreshing and perfect for summer sipping.

I recently posted about a classic Bacardi cocktail (Daisy de Santiago) and it got me thinking about what makes a Daisy cocktail.  With the ever evolving world of cocktails, it is necessary to remember what exactly defines the difference in the classic categories.  This particular style leaves lots of room to play and experiment with.

If you are looking for a light and refreshing summer sipper, that won't add on a lot of calories, try this easy recipe...

Isn't that a Daisy?!

2oz Herradura Ultra Tequila

1 bar spoon of Herradura Agave Nectar

1/2 oz Lime Juice

1/2 oz Lemon Juice

Persian Cucumber

Soda Water

Begin my muddling 3 slices of Persian Cucumber.  Add Tequila, Agave Nectar, 1/2 oz Lime Juice, 1/2 oz Lemon Juice and shake.  In a Goblet, add fresh cracked ice and strain, then top with soda water.  Garnish with lemon and lime zest (discarded) and add 3 slices of Persian Cucumber.

*Sun and pool optional

Enjoy!

"You're a Daisy if you do...Daisy de Santiago"

I recently purchased a classic pair of books written by world traveler, Charles H. Baker, Jr.  His "Gentleman's Companion" books chronicle his bon vivant experiences as he ate and drank his way around the world between 1931 and 1939.  The stories about his experiences are told in a witty and refreshing outlook that I have yet to see from a writer, about the subject, during the same period.

Mr. Baker devotes half a page to this Bacardi original.  He calls it "a lovely thing" and goes on to tell that it was "Introduced to Us through the Gracious Offices of the Late Facuno Bacardi."  I will note here that his name is Facundo (Facund in Catalan), but not as Mr. Baker noted...that is just for the record.

     The Bacardi people were always mighty nice about taking visiting yachtsmen and other travelers through their factory, and the result was always amazingly gratifying in several ways.  As many of us know they have erected a special small skyscraper in Havana, too, where visitors may go for free Bacardi drinks, and we must confess that our name appears in four places on pages of their guest book in a brilliant modern bar smart enough to make New York jealous.  To our mind, along with the immortal Daiquiri, this is the best Bacardi drink on record.

     Take a big thin goblet and fill to the brim with shaved ice.  Take a bar glass and put in 1 1/2 jiggers Bacardi, the strained juice of 1 green lime, 1 to 1 1/2 tsp of bar syrup, optional.  Stir well and pour onto the ice, stir up once, garnish with green mint and fresh fruit, and float on 1/2 jigger of yellow Chartreuse.  Personally we find the Chartreuse brings all the sweetening we need, and squirt of charged water adds a sparkly. A lovely thing indeed.                     

                                                                                 - Charles H. Baker, Jr.

The Original Bacardi distillery in Santiago, Cuba

Bacardi Distillery established in 1862

Don Facundo Bacardi Masso

When I first saw this cocktail it really reached out to me.  First, I was intrigued to see yellow Chartreuse in a curiously Cuban cocktail, but even more so than that, was the praise for such a cocktail.  I couldn't wait to mix it and try it out.  I did play with the recipe a bit and this is what I settled on...

Barragan's Daisy de Santiago

2 oz Bacardi Carta Blanca Rum 

1 barspon of Rock Candy Syrup 

3/4 oz Lime Juice

1 oz Yellow Chartreuse

1 oz Soda Water

Fill a goblet with crushed ice.  In a shaker, add rum, syrup and lime juice and shake with ice.  Strain ingredients into the goblet and float 1 oz of yellow Chartreuse and 1 oz of soda water.  Garnish with fresh fruit, berries and a sprig of mint.

Salud!

"The namesake is equally stunning...The Hotel Nacional Special"

I recently discovered this tasty beauty by accident.  In conducting research for an upcoming trip to Cuba, I stumbled upon an obscure Cuban cocktail named after the iconic Hotel Nacional.  This Art Deco inspired hotel was opened on December 30, 1930.  It has hosted a bevy of high profile guests and stands firmly as one of the most photographed sites in Cuba.

The first mention of this cocktail comes from a two part series called The Gentleman's Companion by Charles H. Baker Jr.  Volume II is the Being Exotic Drinking Book or Around the World with Jigger, Beaker and Flask.  Baker gives credit to Wil P. Taylor and proclaims it as "one of the finest Bacardi drinks known to science..."  The recipe is as follows:

Carta de Oro Bacardi, 1 jigger          Fresh pineapple juice, 1 jigger

Lime, juice 1/2                                   Dry apricot brandy, 1 tsp

Shake with cracked ice, strain, serve in a tall cocktail glass with a stem...We indicate Gold Label Bacardi for the simple reason that Carta Blanca is so delicate in flavor it barely comes through any rich drink

Personally I agree with Mr. Baker, only I prefer an aged rum instead of a "gold rum".  I have been experimenting with several rums and I have settled on Malecon's 10 year Aged Rum.  This cocktail is refreshing and perfect for sipping poolside...especially while reading classic cocktail books...I urge you to find your perfect blend!

Barragan's Hotel Nacional Special

2 oz Malecon's 10 year Aged Rum

1/2 oz Luxardo Apricot Brandy

1 oz Fresh Pineapple Juice

1/2 oz Fresh Lime Juice

Garnish with a Lime Zest

Add all ingredients into a mixing tin, shake vigorously with ice and strain into a cocktail glass.  Zest a lime and enjoy!

Salud!

"Lost Coast Brewery and Her story"

I say her story because this brewery is the brain child of Barbara Groom.  In 1986, the then pharmacist had a dream to open brewpub.  After years of honing her skills as a home brewer, traveling throughout England and Wales and visiting scores of pubs, she was ready to transform her dream into a reality.

After purchasing a historic 100 year old building in downtown Eureka, known as the Pythian Castle, the dream was coming to fruition.  An extensive remodel ensued and in nearly half a year, the Lost Coast Brewery and Cafe were ready to open by July of 1990.

The cool maritime climate of the Humboldt Bay region has proved to be very productive to brewing quality ales.  The year round average temperature of 55 degrees Fahrenheit is ideal for top-fermenting ale yeast.  Master Brewer Barbara Groom has long embraced the traditions of English-style ales, but has added her own West Coast flair to the mix as well.  

Our drive through the endless green Humboldt Region

I fell in love with this brewery and it's Downtown Brown several years ago.  The label was quirky and eye-catching, the beer was outstanding!   My first brown ale ever was a Newcastle and I was immediately hooked!  I loved the nutty, roast flavors and off dry finish (truth be told, I was not a fan of overly hopped beers back then).  This Lost Coast beer was all that and then some.  The nose had hints of toffee, cocoa nibs and Brazilian coffee.  The color was substantially darker than those caramel colored Newcastles, and the taste...so much more complex.  This full bodied nut brown ale was rich and creamy, with coffee and Almond Roca flavors on the palate with a bitter, Belgian chocolate kissed finish.

Today we celebrate National Beer Day in the United States.  On March 22, 1933, President Franklin D. Roosevelt signed into law the Cullen-Harrison Act, which allowed people to buy, sell and drink beer containing up to 3.2% alcohol by weight or 4.05% by volume.  The law went into effect that year on April 7.  Upon signing the legislation, Roosevelt made his famous remark, "I think this would be a good time for a beer."  The National Beer Day was first created in 2009 by Justin Smith of Richmond, Va.  So let's raise a glass of the bitter stuff and give cheers!

If you are ever making your way through the sleepy town of Eureka, make sure you put this on your map for good food and great beer!



Cheers to you Barbara!

"A pioneering brewery in the historic town of Fort Bragg... North Coast Brewing Company"

Located on California's Mendocino Coast sits the very historic town of Fort Bragg.  In 1988, a local brewpub opened it's doors giving a nod to their beautiful coastline, North Coast Brewing Co.  The brewery has grown under the guide of Co-owner and brew master, Mark Ruedrich.  Since their pioneering days of just a local brewpub, they have developed a strong reputation for quality, having won more than 70 awards in national and international competitions.

After an amazing drive through the Redwoods, this was our first view of the North Coast  

North Coast Brewing Co. in historic downtown Fort Bragg

Danny strutting his way to visit the brewery

As we made our way to Eureka, we decided to stop and capture a few more photos

My fellow Highway Man snapping his photo

Yup...this is the North Coast!

Cheers to North Coast Brewing Co. and their amazing line-up of tasty beers!

http://www.northcoastbrewing.com/

"One vineyard, one quintessential estate wine...Quintessa"

This singular estate vision of Bordeaux blend wine in Napa was the dream of Agustin and Valeria Hunneus.  The winery opened in 2002 with a graceful crescent shaped design, carved into the eastern-facing hillside of their Rutherford property.  The stone facade houses a state of the art gravity flow winery and 1,200 linear feet and 17,000 square feet of caves and tunnels.

From the Silverado Trail the stone work blends into the terrain and is most deceiving.  What you don't see from this view is the amazing landscape atop that hillside.  From the upper deck of the stone work, it is just a short hike and once you crest the top...

The view is magical from the ridge.  The estate is comprised of 280 acres of which 170 acres are planted to the classic Bordeaux grape varieties in 26 vineyard blocks.  The estate also includes a valley, a lake, a river, five hills, four microclimates and many soil types, as well as rich flora and fauna.  While nature is in full splendor outside...serious winemaking is taking place down below...

No expense is spared in the this endeavor.  Only French barrels are used in the ageing of this wine.

This fountain helps keep moisture in the caves

Simply beautiful!

Quintessa is like the classic wines of Bordeaux.  Every year the grapes are harvested, fermented and macerated by block and then allowed to age separately for up to two years in French barrels.  After this the wine is blended, bottled and then laid down for an additional year before release.  Although each vintage in unique, it always seems to deliver finesse and elegance.  This is truly one of Napa's greats!

Cheers to the Huneeus' and their staff for all the efforts that go into this project!

https://www.quintessa.com/

"As fair art thou, my bonie lass..." yes it is...Bobby Burns

Scotch is a liquor that many bartenders consider difficult to mix, but here is a classic gem that I only recently discovered.  An article that I was reading made mention of this cocktail and I had remembered glancing at the recipe previously, but couldn't quite recall ever mixing it for myself.  I began researching this cocktail and naturally found a bit of variation between them.  Essentially the cocktail is a mix of Scotch and Sweet Vermouth then the variations kick in...Benedictine, Drambuie, Absinthe and even orange bitters.  The name of the cocktail and the stories even vary slightly...

The Savoy Cocktail Book(1930):  Bobby Burns Cocktail
     1/2 Italian Vermouth, 1/2 Scotch Whisky, 3 dashes of Benedictine, garnished with a lemon peel.  Harry Craddock even goes on to say that this is "One of the very best Whisky Cocktails.  A very fast mover on Saint Andrew's Day."  ...naturally, St. Andrew being the patron saint of Scotland and their beloved Scotch!

Official Mixer's Manual(1934):  Bobby Burns Cocktail
     1/2 Italian Vermouth, 1/2 Scotch Whiskey, 2 dashes Benedictine, garnished with a lemon peel.

The Fine Art of Mixing Drinks(1948):  Bobbie Burns
     Embury says it is a Rob Roy with the addition of 1 dash of Drambuie.  Benedictine is sometimes used in place of the Drambuie.  However, the Drambuie is preferable because it is made with a Scotch whisky base.  Now to mix you scroll up to Rob Roy where he explains "Made exactly like the Manhattan but with Scotch in place of the rye or bourbon."  So back to mixing...you need to look up Manhattan which then tells you to mix as 1 part Italian Vermouth, 2 parts Whisky and 1 dash of Angostura.  That's a whole lot of searching if you ask me!

Barflies and Cocktails(1927):  Robber Cocktail
     1 dash of Angostura Bitters, 1/3 Italian Vermouth, 2/3 Scotch Whisky, garnished with a cherry.

The Old Waldorf-Astoria(1935):  Robert Burns
     Dash of Orange Bitters, One dash of Absinthe, one quarter Italian Vermouth, Three-quarters Scotch Whiskey.  Crockett says "It may have been named after the celebrated Scotsman.  Chances are, however, that is was christened in honor of a cigar salesman, who 'bought' in the Old Bar."

As for my interpretation...I am a gonna go with an ode to this drinks namesake...

A Red, Red Rose

O my Luve's like a red, red rose,

That's newly sprung in June;

O my Luve's like the melodie

That's sweetly play'd in tune.

As fair are thou, my bonie lass,

So deep in luve am I;

And I will luve thee still, my Dear,

Till a' the seas gang dry.

Till a' the seas gang dry, my Dear,

And the rocks melt wi' the sun:

I will luve thee still, my dear,

While the sands o' life shall run.

And fare thee weel, my only Luve!

And fare thee weel, a while!

And I will come again, my Luve,

Tho' it were ten thousand mile!

                                                                                    Robert Burns

Barragan's Robert Burns Cocktail:

2 oz Usquaebach Reserve Scotch Whisky

1 oz Carpano Antica Italian Sweet Vermouth

1/2 oz Benedictine

Stir the cocktail in a mixing beaker and strain into a Cocktail Glass and garnish with an Lemon Zest.

I enjoy a spirit forward cocktail, but this one definitely is very well balanced.

Slainte mhath!

"That is simply...The Bee's Knees"

A refreshing drink that took it's name from a popular phrase made famous during the Roaring 20's.  But why the bee's knees?  What does it mean?  As bees fly from flower to flower the nectar sticks to their legs.  Because the knees of the bee is where all the sweet, good stuff is collected, the term became synonymous with all things "sweet and good".

David A. Embury dedicates a half page in his "The Fine Art of Mixing Drinks" (1948), speaking about this drink and the delicious variations of it.  His recipe is listed only as...

1 part Honey
2 parts Lemon Juice
8 parts Gin

Shake vigorously with cracked ice.  The addition of a small amount of orange juice (about 1 to 2 parts) makes an interesting variation.

When making a honey drink there is an added step to ensure a proper infusion.  Honey does not dissolve easily into cold liquids, so a syrup must be made first.  Typically, I will use 2 parts honey to 1 part water.  Boil the water and then stir in the honey until it all mixes together.  I love experimenting with different honeys to give slightly different variations, so go crazy!

Barragan's Bee's Knees

2 oz Boodles Gin
1 oz Honey Syrup (I used Clairmont Farms Lavender Infused Honey)
3/4 oz Meyer Lemon juice (Barragan grown!)

Add all ingredients into a shaker and strain over ice then garnish with a lemon zest.

Cheers!

"It's like drinking a flower"...The Ramos Gin Fizz

This drink will make every bartender quiver, but when made properly, it will have the same effect on the imbiber.  This storied cocktail begins in 1888 with Henry C. Ramos relocating from Baton Rouge to New Orleans and purchasing the Imperial Cabinet Saloon.  The saloon was located at the corner of Gravier and Carondelet streets.  Ramos served up a frothy gin fizz that was radically different from others of the day.  Visitors would flock to his dispensary and as one poetical imbiber eulogized it to "like drinking a flower!"  Ramos remained there until 1907, when he purchased Tom Anderson's Stag Saloon opposite the Gravier street entrance to the St. Charles Hotel.

According to the "Famous New Orleans Drinks and how to mix 'em" , Stanley Clisby Arthur 1937, The Stag became so crowded that customers were forced to wait an hour or more (or so it seemed) to be served.  The corps of busy shaker boys behind the bar was one of the sights of the town during Carnival, and in the 1915 Mardi Gras, 35 shaker boys nearly shook their arms off, but were still unable to keep up with the demand.

The Stag survived and thrived until the dark days of prohibition.  Once the Eighteenth Amendment was repealed, The Roosevelt acquired the legal rights to the Ramos Gin Fizz.  They continue the time honored tradition of shaking and building one of New Orleans most notorious cocktails...

Ramos Gin Fizz (as told by Arthur)
1 tablespoon powdered sugar
3-4 drops orange flower water
1/2 lime-juice only
1/2 lemon-juice only
1 jigger dry gin
1 white of egg
1 jigger rich milk or cream
1 squirt seltzer water
2 drops extract vanilla (optional)

Mix in a tall barglass in the order given; add crushed ice, not too fine as lumps are needed to whip up the froth of the egg white and cream.  Use a long metal shaker and remember this is one drink which needs a long, steady shaking.  Keep at it until the mixture gets body-"ropy" as some experienced barkeepers express it.  When thoroughly shaken, strain into a tall thin glass for serving.

The Ramos Gin Fizz

As with most drinks, I like to stick to the original and give it a modern twist...

Barragan's Ramos Gin Fizz

2 oz Anchor's Old Tom Gin

1/2 oz Lemon Juice

1/2 oz Lime Juice

1 Egg White

3/4 oz Simple Syrup

1 barspoon Fee Brothers Orange Flower Water

1 barspoon Nielson-Massey Vanilla Extract

1 oz Homemade Chantilly Cream

Seltzer Water

In a Boston Shaker, add all ingredients except the Seltzer Water and give it a dry shake for 1 minute.  Add cracked ice and shake for an additional minute.  Strain into a chilled Collins Glass.  Top with seltzer water.

Raise a glass to The Ramos Gin Fizz and Huey Long, a beloved imbiber and fellow man of the people!

http://waldorfastoria3.hilton.com/en/hotels/louisiana/the-roosevelt-new-orleans-a-waldorf-astoria-hotel-MSYRHWA/amenities/restaurants-sazerac-bar.html

"...about six I went down to the bar and had a Jack Rose with George the barman."

The Sun Also Rises - Ernest Hemingway 

So few cocktails call for an apple brandy and this is one not to be missed!  The history of the cocktail and how it got it's name is much debated.  The three strongest contenders range from simple to notorious...1) The drink is made with Applejack and it rose colored...simplicity at it's finest. 2) The Jack Rose is a double entendre on the name Jacque Rose (General Jacqueminot or General Jack or Jack Rose is the name of a hybrid perpetual rose) which according to Albert Stevens Crockett professes in the 1931 The Old Waldorf-Astoria Bar Book, "so called because of its pink color, the exact shade of a Jacqueminot rose, when properly concocted."  3) The drink is named after a bald, lying, hitman, Jack Rose.  The gangster found himself embroiled in "trial of the century" which sent one man to the chair, one to the Governor's office and one to the executive editorship of the New York World.  Whatever tale you choose to believe one thing is certain, if it's worthy enough for Hemingway to mention it, then it is definitely worth drinking.   

Every classic cocktail book that mentions this cocktail calls for one apple brandy, Applejack*.  Laird's Applejack has a long and distinguished past.  Records show that George Washington wrote to the Laird family (1760) requesting their recipe for producing Applejack.  Then in 1780, the first known commercial record of Applejack establishes the Laird legacy.  For eighteen generations the recipe has been carefully crafted in New Jersey.

That's a legacy!

*Barflies and Cocktail does mention Calvados as a substitute 

I discovered this cocktail many years ago and was first introduced to it with lemon and not lime juice.  I loved the cocktail and wanted to know more about it.  While sifting through my classic cocktail books I noticed that earlier versions say lime.  While I had been using lemon I switched and reformulated to the original ingredients.  Calvados is a totally acceptable apple brandy, but again, as a purist, I am gonna stick to the classic formula.  When mixed right, this cocktail is delicious, slightly tart and deceptively smooth.  Cheers and Happy New Year!

Barragan's Jack Rose Cocktail
2 oz Laird's Applejack Brandy
1/2 oz Homemade Grenadine Syrup
1/2 oz Fresh Squeezed Lime Juice
Shake all ingredients well and strain into a cocktail glass.  Zest a lime for garnish (the earliest texts don't mention a garnish)