Dauphine’s Roffignac

Donato Alvarez and Neal Bodenheimer | Washington, D.C.

photo: Lizzie Munro
Ruffignac Cocktail Recipe

At  New Orleans–themed bar Dauphine’s in Washington, D.C., the house Roffignac eschews the drink’s traditional Cognac base. Instead, Neal Bodenheimer and beverage director Donato Alvarez swap in tequila, complemented by cranberry shrub and soda.

Ingredients

Serving: 1

  • 1 ounce blanco tequila
  • 1 ounce blanco tequila
  • 1 1/2 ounces cranberry shrub (see Editor’s Note)
  • 1 1/2 ounces cranberry shrub (see Editor’s Note)
  • 2 ounces club soda, preferably Fever-Tree, chilled
  • 2 ounces club soda, preferably Fever-Tree, chilled

Garnish: mint sprig

Directions
  1. In a Collins glass, combine tequila and shrub.
  2. Add club soda.
  3. Add cube ice and stir gently.
  4. Garnish with a mint sprig.
Editor's Note

Combine equal parts (by volume) 100 percent cranberry juice, water, distilled white vinegar and white sugar. Whisk all ingredients together until the sugar has dissolved completely.

Tagged: highball, New Orleans, tequila

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