Here is one solution I’m happy to divulge, and I knew the moment I read about this cocktail whose puzzle I would be pairing it with one day (brass puzzle artist Rocco Chiarro). It originates with a bon vivant travel and culinary writer from the nineteen forties names Charles H. Baker, who wrote for Esquire and Gourmet magazines, and published a few notable books on the subject as well. His “The Gentleman’s Companion: Being an Exotic Drinking Book (or, Around the World with Jigger, Beaker and Flask)”, 1939, remains an amusing resource for classics but is most admired for Baker’s colorful stories and amusing writing style.

The excerpt from the 1946 edition of his Companion reads: “This is from the field notebook of a trusted friend on a Mediterranean cruise in 1938, and dated from Tangier, North Africa. Take 1 pony each of cognac, red port wine and ripe pineapple juice, putting it in a shaker with lots of cracked ice. Flavour further with a tsp each of grenadine and orange Curacao; and make tart with 2 tsp of lime juice, strained. Shake and strain into a tall flute cocktail glass with a stem … personally we have come to omit all grenadine. The port gives it all the sweetness needed, also pretty colour.” San Francisco bartender Gabriel Lowe of the Cognac Room revamps the Baker classic with modern proportions that produce a delightfully delicious cocktail. The ruby port is there to give “pretty colour” and he keeps the grenadine, and you should too. Happy Birthday Rocky!

El Morocco adapted by Gabriel Lowe from Charles Baker, c. 1946

1 ½ oz California Brandy

½ oz ruby port

¾ oz fresh lime

½ oz pineapple gum syrup

¼ oz grenadine

2 dashes Angostura bitters

Shake with ice and strain into a favorite glass. Lime wheel or lemon shaker garnish. Cheers!