Ruban Bleu

In the mood to try something new tonight, I reached for Ted Saucier’s Bottoms Up and flipped around until something presented itself. Here’s one I settled on: it’s almost identical to the Blue Moon #1, substituting rum for gin.

Ruban Bleu
Courtesy, Le Ruban Bleu, New York City

  • 1 jigger Carioca rum [Cruzan light]
  • 2 dashes creme Yvette [Hermes Violet]
  • juice 1/2 lemon [3/4 ounce]

Shake well with ice and strain into chilled cocktail glass

A quick Google revealed that Carioca rum had been made at the Cruzan distillery in St. Croix; based on the flavor characteristics of the drink, I went with the light rum.

I don’t know if it’s different enough from the Blue Moon to warrant a return invitation, but it’s not bad at all … the rum gives a little more flesh, if a little less complexity, to the drink, but the lemon / violet interplay is still engaging. Using a gold rum might give the drink a little more body, but could also overshadow the delicate violet notes. If anybody gives it a spin, please let me know how it turns out.

Not a bad way to start off a Friday evening.

One Response to Ruban Bleu

  1. i’ve been making similar drinks with my alpenz creme de violette… i’ve reached for rum or cachaca when gin wasn’t around… you can never go wrong…

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