Name: DuBoudreau
Total time: 3 min
Cuisine: Cocktail
Ingredients: 60 ml Rye whiskey 50% abv; 22.5 ml Rouge aromatised wine; 7.5 ml Fernet liqueur; 7.5 ml Elderflower liqueur

DuBoudreau
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Photographed in an Urban Bar 1920 Retro Coupette 15cl

Ingredients:
2 oz	Straight rye whiskey (100 proof /50% alc./vol.)
³⁄₄ oz	Dubonnet/French rouge aromatised wine chilled
¹⁄₄ oz	Fernet Branca liqueur
¹⁄₄ oz	Elderflower liqueur

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of lemon zest twist.

How to make:

STIR all ingredients with ice.
STRAIN into chilled glass.

Garnish:

EXPRESS lemon zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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Review:

Reminiscent of a fernet-influenced Manhattan with elderflower liqueur vying for attention.

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Variant:

Lakeshore

History:

Adapted from a recipe created in Spring 2009 by Jim Meehan at PDT in Manhattan, New York City. Jim was inspired by Jamie Boudreau's bittersweet Copper's Cocktail with rye whiskey, elderflower liqueur, and fernet, but felt the elderflower and fernet overpowered the whiskey, so he reformatted it to be more Brooklyn-like in style with Dubonnet Red. Appropriately, in French, DuBoudreau means "of the Boudreau."

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Alcohol content:

2.1 standard drinks
30.54% alc./vol. (30.54° proof)
29.8 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.