Thursday, June 14, 2012

coup de roulis

1/3 Gordon's Gin (1 oz Farmer's)
1/3 Dry Vermouth (1 oz Noilly Prat)
1/6 Cointreau (1/2 oz)
1/6 Cherry Rocher (1/2 oz Cherry Heering)

Stir with ice and strain into a cocktail glass.

Tuesday last week, we began the cocktail hour with a recipe I spotted in the 1929 Cocktails de Paris called the Coup de Roulis. The drink was credited to Nyna Myral and Robert Burnier who won first prize in a cocktail competition in Paris with this recipe. The two named their drink after an opérette that opened in Paris in 1928 and still gets performed to this day.
The Coup de Roulis' aroma showcased the liqueurs' cherry and orange notes. The sip was a sharp orange and wine flavor that was followed by a sweeter orange and cherry swallow. The swallow also contained a bit of herbal complexity from the gin and dry vermouth as well. Overall, the fruity and sharper notes integrated into an almost raspberry-like flavor.

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