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.

2 comments:

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.