Introduction:
The Coup de Roulis cocktail Recipe is a delightful and sophisticated drink that beautifully balances tropical flavors with a touch of zesty lime and warm rum. Originally crafted by skilled mixologists, this cocktail is perfect for anyone looking to enjoy a refreshing yet elegant beverage. The hint of banana liqueur adds a unique twist, while the dash of bitters brings depth and complexity. Whether you’re hosting a gathering or treating yourself to a quiet evening, the Coup de Roulis promises a sip of paradise in every glass.
The Coup de Roulis cocktail is a vibrant blend of tropical and citrus flavors that brings a touch of elegance to any occasion. With its delicate balance of white rum, zesty lime, and the subtle sweetness of banana liqueur, this drink offers a refreshing twist on classic cocktail recipes. The addition of Angostura bitters enhances its depth, making it both refreshing and complex in taste.
Perfect for sipping on a warm afternoon or serving as a conversation starter at dinner parties, this cocktail is versatile and crowd-pleasing. Its simple preparation makes it accessible to home bartenders, yet the intriguing flavor profile ensures it stands out as a sophisticated choice. Garnished with a lime wedge or banana slice, the Coup de Roulis is not just a drink but an experience—a vibrant mix of tropical sunshine and refined indulgence in every glass.
This Coup de Roulis won the Prix d’honneur du Championnat de Cocktail des Artistes de Paris for Nyna Myral and Robert Burnier, and I feel like there must be a prize for me, who seems to have gone through the worst with my apartment. Fortunately, this time the plumber was a hero, unlike in L’Appart, where the plumber neglected to put drains where water is supposed to drain, like, under a sink.
After a couple of visits, he discovered a serpillière (water towel) clogging the main drainpipe of the building, which was redirecting a good portion of the drainage water from the roof into my apartment. It would be my pleasure to give the easy-on-the-eyes fellow a prize for his competence, and he has my phone number in case he’d like to meet up for a drink, or anything else.
For this drink, I used Guignolet, a cherry liqueur and apéritif that I made from the recipe in Drinking French, which you can spice up with a little cinnamon or star anise if you make it, and used that in place of the Cherry Rocher. You will need fresh cherries to make it, however if you can’t wait, frozen cherries would do. Otherwise I offer a few other alternatives in the headnote before the recipe. With all the stuff going on at the moment, here and there, you might be finding yourself in need of a strong blow, too. If so, give this one a try.
Coup de Roulis cocktail
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.)
*The book download is from a reputable site at the time of publishing this post, which is subject to change. As anything downloadable off the internet is, make sure to take any appropriate precautions and ensure you’re downloading for a trusted website.
**One thing that has changed, however, is that cookbooks and recipe books no longer have ads in them. Cocktails de Paris is illustrated with beautiful art deco-style ads for liquors, spirits, as well as cocktail bars, cafés and restaurants in Paris.
