#158 Cocktail: Haymaker

    I'm a little bit confused regarding the ingredients and the history of this cocktail. Everywhere I searched this cocktail, the ingredients are  totally different than what I have.
    In the book that I have, "The joy of Mixology", Gaz Regan says that it was adapted from a recipe by Ted Haigh (Dr. Cocktail), but I found no evidence, while searching the internet. But, the master knows!
     With the apple aroma from the calvados, a little bit of bitterness and refreshing taste of the grapefruit juice, the sweetness of the Dubonnet makes this cocktail a sophisticated and tasty drink

2 ounces Calvados

1/2 ounce Triple Sec

1/2 ounce Dubonnet

1/2 fresh grapefruit juice

#116 Cocktail: Elegant Without Number

   I have no history on this cocktail and in the book and where I looked on the internet, the recipe it is attributed to Rafael Ballesteros of Spain. But not idea who or where is this guy. From what I can imagine is a really good cocktilian. How do I know this? Because this cocktail tastes delicious.
   The cocktail enters in the Orphans category. Meaning that they are cocktail that can't be included in any other category. This one uses only liquor and in my opinion this is a more flavor full twist on the Martini.
    So, if you are not a fan of the Martini, but you want to hold a classy cocktail, try this one.

2 ounces vodka

3/4 ounce calvados

1/2 ounce Grand Marnier

#109: Deauville

     This cocktails is one of the classics and it was first created in 1930's in New Orleans, from here it goes in the New Orleans sours category.
     A delightful fruity cocktail good for any kind of occasion, and from what I read online is really nice even when you create it in large quantities like a pitcher.
       Very easy to make and very tasty and refreshing

3/4 ounce calvados

3/4 ounce triple sec

3/4 ounce fresh lemon juice

3/4 ounce brandy

#80 Cocktail: Calvados

   As the name says the main ingredient is the calvados. The apple flavour is combined here with the sweet orange juice and with the sourness of the lemon juice, both in equal parts. If you look closely to this cocktail recipe, you will notice that is nothing more than a twist on the Sidecar cocktail, replacing the cognac with the calvados and adding a little bit of orange juice to balance a little the sour lemon.
    It's an interesting cocktail and it deserves a try.
Oh, no particular history for this one....or I couldn't find one. If you find something, please tell me too.

2 ounces Calvados

1/2 ounce triple sec

1/2 ounce fresh orange juice

1/2 ounce fresh lemon juice

angostura bitters to taste