At Peychaud’s in the Hotel Maison De Ville—housed in the one-time home of Antoine Amédée Peychaud, creator of the famed bitters—Neal Bodenheimer and head bartender Nick Jarrett developed a rendition of the historic Roffignac cocktail swapping the traditional Cognac for Cobrafire eau de raisin, a blanche d’Aramagnac that “brings heady notes of red berries to the table which marry perfectly with a simple raspberry shrub.”
Peychaud’s Roffignac
Nick Jarrett | New Orleans
Ingredients
Serving: 1
- 1 1/2 ounces Cobrafire eau de vie de raisin
- 1/2 ounce raspberry shrub (see Editor’s Note)
- soda water, to top
Garnish: fresh raspberries
Directions
- In a chilled footed glass, combine eau de vie and a splash of soda water.
- Fill with pebble ice, then add shrub. Stir to integrate.
- Mound more pebble ice on top.
- Garnish with raspberries and add a straw.
Editor's Note
Infuse ripe raspberries in an equal amount of white vinegar for seven days. Strain the mixture, warm gently, and skim. Measure the resulting liquid and pour over an equal amount of sugar (by volume). Stir to dissolve. Allow to cool before bottling.