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. stephen says:

    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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