Boo No. 10
*updated*
On Sunday I went to Bourbon & Branch with some friends. This was the first time I've been there since they shortened the cocktail menu- though it's still pretty darn long.
I had been talking up the Rouge No. 10- the drink of black pepper-infused gin with muddled strawberries- to my companions, only to find it's no longer on the menu. Bummer!
4/18/07
Guess what I found! Marco posted the recipe for the Rouge No 10. on eGullet! Hooray!
Rouge no. 10 1 3/4 oz. black pepper gin 1/2 oz. fresh lime juice 1/2 oz. simple syrup 2-3 small strawberries (or 1 giant one) 1/2 oz. Pastis Muddle 2-3 strawberries with simple syrup. Add gin and lime juice and shake vigorously. Rinse chilled cocktail glass with Pastis. Double strain cocktail into prepared glass. Garnish with a strawberry and fresh ground pepper. (Infuse a bottle of Plymouth with a handful of black peppercorns for no more than 24 hours.) I stole this recipe from Todd Smith of Bourbon & Branch. After I added the Pastis he stole it back. -------------------- Marcovaldo Dionysos
**This is the Alcademics archive- most posts can also be found by going to www.alcademics.com under the same date**
posted by camper at 4/18/2007 09:40:00 AM
9 Comments:
What!?! some of B&B's drinks were good, some weren't, but the Rouge No 10 was excellent and the main reason to go back.
Luckily they still have the cucumber gimlet. I also had the Algonquin, which is a new favorite even though I can't remember what's in it...
Fuckity. That's awfully depressing. Ciaran's approximated Rouge No 10 is great, but there's nothing like getting it from the source.
-Cior
Algonquin's a 40s or 50s cocktail made with rye, pineapple juice, and dry vermouth.
Cheers, Camper! thanks for flying the SF cocktail flag!
Mmm, yes that's it. Now I'm thirsty. Right now I mostly drink just gin and rye in all my cocktails, and tequila and scotch straight.
Hey Ciraran- care to share your Rouge No. 10 approximation recipe?
According to websites, in B&B's Rouge No. 10 there was:
black pepper infused gin, muddled strawberries, lime, and pastis
Ciaran can confirm, but I think his version involves pepper-infused bargain gin cut with sapphire (we let it steep too long), a dollop of strawberry torani-like syrup (but I think his is a better brand) and topped off with champagne.
Although I'm still perfecting it, my rouge 10 recipe is along these lines:
Albertson's cheap gin, infused with peppercorns
Other gin, to dilute over-infused gin.
Cook's cheap California Champagne.
Strawberry syrup.
I hadn't been adding lime, but I will try it. And I don't even know what pastis is...
According to Wikipedia, Pastis is an anise-flavored liqueur and apéritif from France, typically containing 40–45% alcohol by volume, although there exist alcohol-free varieties.
When absinthe was banned in France in 1915, the major absinthe producers (then Pernod and Ricard, who have since merged as Pernod Ricard) reformulated their drink without the banned wormwood component, a heavier focus on the aniseed flavor using more star anise, sugar and a lower alcohol content creating pastis, which remains popular in France today. Pastis has changed considerably since its first creation based on market preference.
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That said, I didn't taste it in the drink we had at B&B!
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