The Bâton RougeCocktail recipe
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Watch JJ Goodman create this drink here: https:
www.youtube.com/watch?v=SF0cpLmnP-M
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How to make a The Bâton Rouge
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- Pour cognac into a mixing glass, and sweet vermouth and gold rum
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- Add a dash of both of the bitters, and then stir together with ice
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- Pour into a cocktail glass and squeeze a small amount of lemon zest over the top for an aromatic finish, before serving
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FAQ's
Why is The Bâton Rouge stirred and not shaken?
The Bâton Rouge, like many cocktails that are exclusively spirit-based, is stirred instead of shaken to maintain a silky texture without the dilution and aeration that shaking can introduce. Stirring gently combines the cognac, red vermouth, gold rum, and bitters, preserving the rich flavors and ensuring clarity in the final presentation.
Can I use a different type of rum in The Bâton Rouge if I don't have gold rum?
Yes, you can substitute gold rum with another type of rum if necessary. White rum will offer a lighter, slightly sweeter profile, while dark rum will bring in deeper, molasses-like flavors. Both can work well, but the choice will slightly alter the cocktail’s overall flavor profile.
What is the ideal garnish for The Bâton Rouge?
The Bâton Rouge is best garnished with a twist of lemon or orange peel. This adds a bright, citrus aroma that complements the depth of the cognac and the complexity of the bitters, enhancing the overall sensory experience of the cocktail.
How does the alcohol content of The Bâton Rouge compare to a standard cocktail?
With an alcohol content of 34%, The Bâton Rouge sits slightly higher than the average cocktail, which typically ranges from 15% to 30% alcohol by volume. This makes it a stronger choice, ideal for sipping slowly to savor the nuanced flavors.
What food pairs well with The Bâton Rouge?
The rich and complex flavors of The Bâton Rouge pair well with savory appetizers, such as charcuterie boards featuring aged cheeses, cured meats, and nuts. The boldness of the cognac and the herbal notes from the vermouth and bitters complement rich, fatty foods and can cut through the richness to cleanse the palate.
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