Roche Not Noir Recipe

Chill glass

Place a coupe or Nick & Nora glass in the freezer or fill it with ice water to chill while you build the cocktail.

Prepare garnish

If using fresh berries, thread one blackberry or raspberry on a pick or set aside. Cut a lemon twist and set aside.

Combine ingredients

In a cocktail shaker add rye whiskey, black raspberry liqueur, fresh lemon juice, simple syrup, dry vermouth, Angostura bitters, and egg white (if using).

Dry shake

Without ice, dry-shake vigorously for 15–20 seconds (this emulsifies the egg white and builds a froth).

Wet shake

Add a large handful of ice to the shaker and shake again vigorously for 12–15 seconds until the outside of the shaker is very cold (this chills and dilutes the drink to proper strength).

Strain

Discard the ice or water from your chilled glass. Double-strain the cocktail into the chilled coupe/Nick & Nora using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any solids for a silky texture.

Float wine

Slowly pour (float) the red wine over the back of a bar spoon onto the surface of the shaken cocktail so it sits as a dark layer or gentle swirl. Aim to use about 3 oz of wine; pouring slowly helps maintain the layered effect.

Garnish & aromatic finish

Garnish with the fresh blackberry or raspberry on the rim or pick and express a lemon twist over the top, wiping the oils across the surface. Optionally, add a very light grate of lemon zest over the froth for aroma.

Serve

Serve immediately. Sip through the wine layer into the whiskey-raspberry base to experience the interplay between the fruit, spice, and wine.