Coup de Roulis cocktail
Adapted from Cocktails de Paris (h/t to Cocktail Slut) I used homemade guignolet using the cherry apéritif recipe in Drinking French, although you can also buy guignolet, which may be a bigger challenge outside of France that it is within the country. Cherry Heering, Cherry Rocher, Maraschino, Maurin Quina or another cherry-based liqueur or brandy, could fill in in its place.
Servings 1 cocktail
- 1 ounce gin
- 1 ounce dry vermouth
- 1/2 ounce triple sec, such as Pierre Ferrand Curacao, Cointreau, or Grand Marnier
- 3/4 ounce guignolet or Cherry Rocher, (see headnote for other substitutes)
- dash orange bitters
- orange twist
- Add the gin, vermouth, triple sec, guignolet or cherry liqueur, and bitters to a cocktail mixing glass.
- Fill two-thirds full of ice and stir briskly until well-chilled, 15 to 20 seconds. Strain into a chilled coupe glass. Hold the orange twist over the glass, colorful side down, and squeeze the zest over the glass so the oils spray into the drink. (I don't put the zest in the glass to garnish it afterward, but you could if you wish.)