Name: Margaret Rose
Prep time: 3 min
Total time: 3 min
Yield: 1
Cuisine: Cocktail
Ingredients: 30 ml Gin; 30 ml Calvados & straight applejacks; 15 ml Triple sec (e.g. Cointreau); 15 ml Lemon juice (freshly squeezed); 5 ml Grenadine/pomegranate syrup

Serve in a

Coupe glass

Photographed in a

Libbey Sway 4.5oz

Garnish:

Orange zest twist

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

1 fl oz	Rutte Dry Gin
1 fl oz	Avallen Calvados
1/2 fl oz	Triple sec liqueur (40%)
1/2 fl oz	Lemon juice (freshly squeezed)
1/6 fl oz	Giffard Grenadine syrup
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Buy direct from

Rutte Dry Gin, 70cl

£ 33.95 £ 1.48 per cocktail, makes 23 Avallen Calvados, 70cl

£ 33.75 £ 1.47 per cocktail, makes 23 Cointreau triple sec liqueur, 70cl

£ 18.85 £ 0.41 per cocktail, makes 46.5 Cointreau triple sec liqueur, 70cl

£ 23.75 £ 0.51 per cocktail, makes 46.5 Giffard Grenadine syrup, 70cl

£ 5.95 £ 0.04 per cocktail, makes 140.5

£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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Review:

Depending on your lemon juice, this Sidecar-like Daisy may benefit from an additional 2.5ml sugar syrup to balance.

Gentle

Boozy

Sweet

Dry/sour

More cocktails with similar booziness and sweet/dry/sourness

History:

Adapted from a recipe in W. J. Tarling's 1937 Café Royal Cocktail Book where the invention of this cocktail is credited to "J. W. Fish". (Our thanks to Jason Clapham of Oxford, England for bringing this recipe to our attention.)