New-ish Cocktails: the Duboudreau

I stumbled upon this drink in the same way as Fred Yarm - flipping through the PDT Cocktail Book hoping to find something that looked good. This is a reimagining of Jamie Boudreau's Cooper Cocktail from Vessel in Seattle in the late-2000s during the first phase of the cocktail renaissance. It has all the features of the time - rediscovered ingredients like bonded rye whiskey and Fernet Branca alongside new ones like St. Germain. The spin takes it in a more Manhattan-y direction with aromatized wine.

Duboudreau Cocktail

2 oz rye whiskey

0.75 oz quinquina
0.25 oz St. Germain
0.25 oz Fernet

Combine all ingredients, stir with ice for fifteen seconds, then strain into a chilled coupe and garnish with a lemon twist.

The aroma leads with a big wallop of mint from the Fernet, plus herbal rye and a touch of grapefruit peeking out from behind. The sip opens fairly sweetly between the St. Germain and Punt e Mes, sliding into bittersweet rye in the middle and complex bitterness further back . The finish is balanced between continued bitterness from the vermouth and Fernet, oak tannins from the whiskey, and a soft grape-iness.

What a drink. At first sip I wasn't sure if this was going to work, but it manages to come together in a delightful fashion. Equally astounding, the robust flavors of the minor ingredients manage to keep this from feeling overwhelmingly alcoholic, which is quite an accomplishment with so much bonded rye. While definitely not a drink for the faint of heart, if you have everything on hand it makes for quite an adventure.

New Cocktails: the Right Boulevard

While I haven't been drinking a whole lot lately, I still enjoy a cocktail now and then. While flipping through The Art of the Shim once again, I remembered how much I enjoyed the Boulevardier 1934. But let's see what happens when we give it a rhum-y spin.

The Right Boulevard

1 oz Cocchi di Torino
1 oz Cocchi Americano
0.5 oz Bruto Americano
0.5 oz aged rhum agricole

Combine all ingredients, stir on ice for fifteen seconds, then strain into a chilled coupe.

The aromas are rather shy until the drink warms up a bit, with vanilla from the vermouth leading the way followed by citrus from the Americanos and a touch of agricole grassiness/brandy. The sip opens with sweet citrus (especially grapefruit), some red bitter in the middle, fading out through classic agricole flavors. The finish is a melange of thick bittersweetness, pine, grass, brandy, and grapefruit pith.

As I suggested in my previous post, the basic form of this drink seems very amenable to modification. While my initial thought had been to drag it back into more classic territory with some rye whiskey, a bottle of Clément VSOP caught my eye. From there Bruto Americano seemed like a solid accompaniment to bring it in a more herbal direction compared to Campari. While this ended up a bit sweeter than I was envisioning, my wife declared it the best cocktail I've ever made so I'm not about to dismiss it.

New Cocktails: the Gioiello

I was in the mood for something bitter and stirred this evening. That led me to the Tailspin from Dr Bamboo's old blog. While I liked the look, the scale and sweetness gave me pause. A bit more research landed me on Imbibe's version of the Bijou, which looked promising with more emphasis on the gin. But I still wasn't sure about, so I decided to cut the proportions in half to reduce the load on my liver and replace the sweet vermouth with an Italian fortified wine.

Gioiello

0.75 oz gin

0.5 oz Cocchi Americano
0.4 oz green Chartreuse
1 dash orange bitters

The aromas lead with intense herbal notes from the Chartreuse, slightly leavened by juniper and citrus. The sip opens with syrupy sweet herbs, slides through grape from the vermouth, and goes into the finish with a burst of black pepper and juniper from the gin. The finish is once again focused on the Chartreuse, dueling with black pepper, orange peel, and juniper.

While I like this drink, I can see two potential directions to take it. One is to amp up the bitterness by splitting the Cocchi with a dry vermouth. Another is to nudge it in a sour direction with a teaspoon or so of lemon juice. Both would rein in the syrupy character while leaving the fundamental profile of the drink largely intact.