For this week’s #MasterofCocktails we’re making ‘fluffy ruffs’!
Whilst leafing through The Savoy Cocktail Book, I came across the Fluffy Ruffles Cocktail. Now, as you’ll no doubt know, Fluffy Ruffs are a suggestion for the Butterfield Diet Plan, so my interest was immediately piqued. Whilst working on this one I was even officially re-twat by @MrBButterfield himself! We do have a warehouse. The invitation’s there Brian…
The recipe took a bit of fiddling before I was happy with it – some of the quantities and even ingredients needed changing. The final result of said tinkering is a delicious cocktail that calls for Rum, Sugar, Lime and Quinquina.
What’s not to like?
CALL NOW!
Treat Day!
You’ll be needing these…
List of Ingredients
- 30ml Brugal 1888 Ron Gran Reserva Familiar
- 30ml Byrrh Grand Quinquina
- 20ml Fresh lime juice
- 10ml Monin Sugar Syrup
First up, place a Coupette glass in the freezer.
This one is a very simple build, the preparation is all in the quantities. So, fill a Boston Shaker glass with ice.
To that we’re going to add 30ml of Brugal 1888.
Incidentally, this Brugal may have the best Stopper-Weight:Price ratio of any bottle out there.
Back to the matter at hand – whack that rum into the shaker.
Next up, 30ml of Antica Formula Vermouth (erm… yes, about that – all shall become clear in a moment).
We also require 20ml of fresh lime juice. The fresher the better.
Into the shaker with it…
Finally, 10ml of Monin Sugar Syrup. We do definitely need this, as the Brugal 1888 is quite dry.
Then pop the shaker together and shake like a madman!
Now double-strain the cocktail into your pre-chilled Coupette.
Finally, taste… Realise that you’ve only gone and used Antica instead of Byrrh. Remember that you switched ingredients because the Antica ‘flattens’ the drink (I tried a couple of other vermouths too). Repeat with correct ingredients…(!)
Here’s the hasty, not-quite-as-good way to chill a glass incidentally (pack it with ice and top up with cold water):
A comparison between the two cocktails… In terms of colour the difference is obvious.
The finished drink retains the richness of the rum, but lifts it with the ‘high’ fruit and bitterness of the Quinquina.
So here we are, The Fluffy Ruff. Garnish? Choose literally anything.
The result is, incredible. Enjoy!
Next week, we’re making another Gin cocktail, but (spoiler alert) if you like Whisky, you should really get in on this.
Next week, you’ll be needing these
Master of Malt Cask-Aged Whisky Bitters, Monin Sugar Syrup, Pierre Ferrand Dry Curaçao, St. George Absinthe Verte and Chief Gowanus New-Netherland Gin.
Ben
