Monday, January 20, 2020

rudy ray

3/4 oz Four Roses Bourbon
3/4 oz Benedictine
3/4 oz Amaro Pasubio
3/4 oz Lemon Juice

Shake with ice and strain into a cocktail coupe.

Two Mondays ago, Andrea and I ventured down to Estragon to visit bartender Sahil Mehta. For a drink, I browsed his recipe notebook until I saw an equal part number that was his drink of the day in mid-November. Besides the Bourbon, Benedictine, and lemon in the mix, the fourth ingredient was a wine-based amaro flavored with blueberries, Alpine herbs, gentian, wormwood, and quinine called Pasubio. While I have tasted this amaro from the Dolomite Mountain region before at a Haus Alpenz tasting, I never had it mixed into a cocktail. For a name, the amaro's origin made me think of the 1975 movie Dolemite, and I asked Sahil what he thought of naming it the Rudy Ray after the starring actor.
The Rudy Ray met the nose with a blueberry and herbal aroma. Next, lemon and grape on the sip gave way to whiskey, blueberry, gentian, and wormwood flavors on the swallow.


Viscouse said...

Made one of these. Subbed Averna for the Pasubio (can't get that in Michigan) and it was indeed, interesting. I like my drinks on the tart side, so the lemon did the trick for me.
Would you mind if I added this to the Kindred Cocktails site (crediting you, of course)?

frederic said...

Go ahead and add it.