Count Louis Philippe Joseph de Roffignac was Mayor of New Orleans from 1820 to 1828, and was famous and beloved for, among other things, introducing street lighting to the city and laying the first cobblestones in the French Quarter. He also lent his name to this favorite concoction, sort of an early 19th Century highball. The original sweetening agent in New Orleans at the time was something called Red Hembarig. I haven't the slightest idea what this was, but nowadays we make do with raspberry syrup (not grenadine, if you can help it, unless it's the real thing made of real pomegranates).
Fill a highball glass with ice. Add the first two ingredients, then top off with soda or seltzer. Swizzle and serve.
- 2 ounces Cognac or good rye whiskey
- 1 ounce raspberry syrup
- Soda water or seltzer
creole and cajun recipe page | the gumbo pages
search this site
Chuck Taggart email chuck (at) gumbopages (dot) com