El Morocco Cocktail
RECIPE: Adapted by Gabriel Lowe for The Cognac Room, San Francisco
(This bar has permanently closed.)
Photo: Lara Ferroni
The fruity notes of California brandy soar when combined with port, pineapple, grenadine, lime and bitters.
At Gaspar in San Francisco, upstairs bar The Cognac Room occasionally strays from its namesake spirit, using California brandy in cocktails, such as a Stinger variation and this adaptation of a Charles H. Baker classic.
Ingredients
- 1 1/2 oz. California brandy
- 1/2 oz. ruby port
- 3/4 oz. fresh lime juice
- 1/2 oz. pineapple gum syrup (such as Small Hand Foods)
- 1/4 oz. grenadine
- 2 dashes Angostura bitters
- Tools:shaker, strainer
- Glass:large rocks
- Garnish:lime wheel
Preparation
Shake all of the ingredients with ice to chill, then strain into a glass filled with fresh ice. Garnish.