2 oz Rittenhouse Rye (Sazerac)
3/4 oz Dubonnet Rouge (Bonal)
1/4 oz Fernet Branca
1/4 oz St. Germain (St. Elder)
Stir with ice, strain into a coupe, and garnish with a lemon twist.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidM7yTILldetIsoCsauLAi0XJyYQtX18FFMNDfEyDk30fr9WXgB4tBluXidwTI2_07M9_IDCsTsxIRm5D-Hj-hkTlaewOYCBqGJtFNYn-7muXKJUQh-6uBhoObY6XN_245vPQ9cjC6t4NV/s320/duboudreau2235.jpg)
For the cocktail hour two Mondays ago, I re-investigated the
PDT Cocktail Book for recipes that I might have glossed over the past few years. The one that called out to me was Jim Meehan's 2009 riff on Jamie Boudreau's Cooper's Cocktail which was a combination of rye, elderflower, and Fernet created at the Vessel in Seatle. I probably skipped over this recipe since I lacked Dubonnet which is part of the name; since I stopped stocking this Kentucky-made quinquina at home, I have had good luck substituting in Bonal, so it was worth a try here. In the glass, the Duboudreau Cocktail presented a lemon, rye, and herbal-menthol bouquet to the nose. Next, malt and grape on the sip offered up a familiar Manhattan-y feel, and the swallow showcased rye, floral, and bitter flavors with menthol and quinine notes on the finish.
1 comment:
it's lovely!
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