Count Louis Philippe Joseph de Roffignac served as mayor of New Orleans from 1820 to 1828, bringing cobblestones and gas lighting to the French Quarter. The concoction that celebrates him was a signature drink at Maylie’s restaurant until 1986. When Maylie’s shuttered, the Roffignac faded away. But recipes survive in books like Stanley Clisby Arthur’s 1937 Famous New Orleans Drinks and How to Mix ‘Em, which calls for whiskey, sugar, soda, and the curious “red Hembarig.” This, says local bartender Paul Gustings, is raspberry shrub, a berry-infused syrup made with vinegar that adds a balancing zing to the drink. In his own version, Gustings swaps the whiskey for cognac, a nod to Roffignac’s Gallic heritage. —Elizabeth Pearce
- 2 1⁄2 oz. fermented raspberry shrub or stovetop raspberry shrub
- 1 1⁄2 oz. cognac
- 1⁄2 oz. simple syrup
- Soda water, to top
- Shake raspberry shrub, cognac, and simple syrup in an ice-filled shaker. Strain into ice-filled glass; top with soda water.