Ruffled is not a cocktail for a quick thirst, but for the moment when you take your time. The combination of aromatized wine (Dubonnet), coffee liqueur, and Calvados may taste surprisingly smooth at first sip, but then develops complex spice notes. The stout beer gives the drink body and a slight bitterness that balances the sweetness of the liqueur. Perfect for cooler evenings or as a digestif after a heavy meal.
Here’s what you need for the Ruffled
2 cl Dubonnet (aromatized wine)
1 cl coffee liqueur
1 cl Calvados (apple brandy)
Ice cubes
Stout beer (approx. 10–12 cl, to taste)
Garnish: apple peel (approx. 2 cm wide, with peel)
What matters
The trick lies in the stout: use a beer with medium bitterness (not too hoppy) and pour it slowly over the back of a spoon into the glass to preserve the carbonation. The apple peel should be fresh—preferably from an organic apple, as the peel is unsprayed. Press it firmly over the drink before adding it so the oils define the first sip. For an even more intense flavor, you can briefly warm the peel over a flame to enhance the aromas.
Variations
- Ruffled Royal — Replace the Calvados with 1 cl Cognac and add 0.5 cl simple syrup. The result is smoother and sweeter, with a subtle vanilla note.
- Ruffled Spiced — Add 2 dashes of Angostura bitters to the base and replace the stout with a dark porter. Ideal for fans of spicy, malty notes.
Frequently Asked Questions
Can I use a different aromatized wine instead of Dubonnet?
Yes, but make sure the wine isn’t too sweet. A dry vermouth or a light aperitif wine will also work but will change the flavor profile. Dubonnet has a unique herbal note that’s hard to replicate.
Why does my Ruffled taste too bitter?
Probably because the stout is too hoppy or too cold. Let the beer breathe for a moment before pouring to allow the bitterness to mellow. Alternatively, choose a milder stout or reduce the quantity.
Can I make the drink without alcohol?
For an alcohol-free version, replace the Dubonnet with an alcohol-free aperitif (e.g., grape-based), the Calvados with apple juice, and the coffee liqueur with strong coffee syrup. Keep the stout, as it carries the drink’s character.
