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.
- 1 ounce blanco tequila
- 1 1/2 ounces cranberry shrub (see Editor’s Note)
- 2 ounces club soda, preferably Fever-Tree, chilled
Garnish: mint sprig
- In a Collins glass, combine tequila and shrub.
- Add club soda.
- Add cube ice and stir gently.
- Garnish with a mint sprig.
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.