That’s the name of this here drink:

I just made one for the beau (& one for me) while he was cooking dinner. Typically, when I ask if I can make us a round whilst he’s cooking, the base spirit is always (always!) whiskey, almost always rye. We keep a decanter of “house whiskey” on the bar filled with Old Overholt, which is by far the best value one can buy in a bottle of rye.

Anyway, this evening, a rum-based cocktail was requested, so I consulted ye olde Official Mixer’s Manual by Patrick Gavin Duffy (a must, if you’re serious about sipping drinks as ridiculously named as the Fluffy Ruffles), and settled on said drink because a) it’s simple (I’m lazy) and b) I liked the name. I believe it’s in the Savoy Cocktail Book, as well.

Spoiler alert: It is delicious, essentially because it’s a rum manhattan. Here’s the recipe.

Fluffy Ruffles

1/2 parts Cuban rum (I used Ron Abuelo as I didn’t pick up any Havana Club whilst in England; Panama seemed a close second)
1/2 parts Italian vermouth (I used Carpano Antica as it’s quite sweet)
Rind of lime

In a mixing glass with ice, combine rum and vermouth; stir until cold. Strain into a coupe class; garnish with lime rind.

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