Tuesday, December 06, 2011

More Mysteries of the Roffignac Cocktail (Part the Third)

In which depending upon the kind assistance of strangers produces a curious recipe.

[This is part three of a series on the Roffinac.  Start with Part 1 to get the whole saga from the beginning.]

Thanks to a tip from Tom Freeland (a.k.a. NMissCommentor), I reached out to Tom Fitzmorris for more information about the Roffignac cocktail--particularly in its final incarnation as the house cocktail at Maylie's Restaurant.  Fitzmorris--the proprietor of the indispensible New Orleans Menu website, author of Hungry Town and the hot-off-the-presses Lost Restaurants of New Orleans--not only remembered the cocktail from his days as a Maylie's regular back in the 1970s but also conjured up a recipe, taken straight off an old Maylie's menu.

And, without further ado, here is the Roffignac as it was last served in New Orleans:

In a rocks glass filled with ice cubes, add:
1 oz. Cognac
1/2 oz. rye whiskey
Grenadine to taste
Splash of club soda
Add a lemon twist and there you are. 

I wasted no time in stirring one up and, from sip number one, it was quite fine.  In all my permutations before, I never thought to mix Cognac and rye.  I sort of associated Cognac as the original version and rye as the later substitution, so  it's curious to see a recipe with both together.  But I think it really works.

Next steps: try to replicate a Roffignac with himbeer essig syrup in place of the grenadine.  With the "to taste" admonition, I think we can make it work.

Thanks again to Tom Fitzmorris for his generous assistance!

1 comment:

Anonymous said...

I want to recreate a punch recipe from the mid 1700s. It calls for rum and sugar. What kinds of readily available rum and sugar would most approximate what was used then? Dark or light rum, proof, cane, turbinado, light or dark brown sugar? Also would like advice for the best BBQ cookbook to buy for a novice cook with a charcoal grill. Thanks

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