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Roffignac | Taste and Tipple

Roffignac

Course Drinks
Cuisine American
Keyword Roffignac
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 drink
Author Yvonne Langen

Ingredients

  • 1 oz brandy
  • ¾ oz rye
  • oz cinnamon syrup
  • 5 raspberries
  • 1 tsp red wine vinegar
  • 2-3 oz soda water
  • Garnish: lemon slice and raspberry

Cinnamon Syrup

  • 1 cup sugar
  • 1 cup water
  • 2 cinnamon sticks

Instructions

  1. Add raspberries and cinnamon syrup to a cocktail shaker, muddle. Add brandy, rye, and red wine vinegar. Add ice and shake until well-chilled.

  2. Double strain into an ice-filled highball glass. Top with soda water.

  3. To garnish, thread a cocktail pick through one side of the lemon slice (near the peel), skewer a raspberry and slide it to the middle of the pick, and thread the pick through the other side of the lemon slice.

Cinnamon Syrup

  1. Combine sugar, water, and cinnamon sticks in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until sugar is dissolved. Remove from heat and let sit at room temperature overnight.

  2. Remove cinnamon sticks and store syrup in an airtight container in the fridge for up to three weeks.