DuBoudreau Cocktail

Jim Meehan, PDT | New York City

Jim Meehan updates the rye-based Cooper Cocktail created by Seattle’s renowned Jamie Boudreau (see the recipe for Cooper’s Nightcap) in an East Coast ode to the West Coast original. The addition of Dubonnet adds an herbal, spicy-sweet element to the bittersweet combo of Fernet Branca and St-Germain.

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Serving: 1

  • 2 ounce rye whiskey, preferably Rittenhouse
  • 3/4 ounce Dubonnet Rouge
  • 1/4 ounce Fernet Branca
  • 1/4 ounce St-Germain

Garnish: lemon twist

  1. Add all ingredients to a mixing glass, add ice and stir.
  2. Strain into a coupe and garnish with a lemon twist.