Calories:~230
Fat:0g
Protein:0g
Carbohydrates:~18g
Alcohol:~20%
I fell in love with the art of mixology 6 years ago. Since then, I've honed my skills, crafting a myriad of cocktail recipes, and sharing my passion with other enthusiasts.
Last Updated: January 16, 2024
The Rooster Tail is a cocktail that harks back to the golden age of bartending, where creativity and the art of mixology began to take center stage. It's a drink that appeals to those who appreciate a balance of fruitiness and subtle complexity.
The Rooster Tail offers a symphony of flavors. It's a sweet and fruity cocktail with a hint of tartness from the lemon juice, balanced by the warm, oak-infused notes of the rainwater madeira. The raspberry syrup adds a layer of berry sweetness, while the Peychaud’s bitters provide a floral and anise backdrop.
Peach Brandy brings a sweet peachy zest, acting like the soul of the Rooster Tail. Say goodbye to the fruity kick if it goes AWOL. Opt for apricot brandy if peaches aren't your thing; it's the cocktail cousin that still plays nice with the other flavors.
Rainwater Madeira gives a slightly drier note with a touch of nuttiness, balancing out the sweetness. Less would make the drink less complex, more could drown the delicate peach. No Madeira? Try a light sherry to keep things smooth.
Freshly squeezed lemon juice adds that citrus zing, brightening the drink and cutting through the sweetness. Skimping on it might leave your cocktail feeling heavy, too much makes for a sourpuss. In a pinch, lime juice could step in, but expect a tarter show.
Raspberry syrup weaves in a berry-licious sweetness and color. It's like the little red dress in a sea of monotones - necessary for that pop. Go without, and you'll miss the raspberry charm, while too much could make it cloying. A dash of grenadine could sub in for a different kind of sweet.
Peychaud’s bitters are like the spice cabinet here - a floral, anise backdrop that adds layers without stealing the show. Skip and the cocktail lacks depth; overdo it, and it's a bitter pill to swallow. Angostura could pinch-hit but expect a more herbaceous bite.
That mint sprig isn't just a pretty face. It's freshness personified, and its aroma is half the experience. Without it, you won't get the same refreshing hit. Basil could be an unexpected twist, offering a more peppery note.
They're the encore - a sweet, edible garnish that sends you off with a fruity farewell. Neglect the berries, and it's like clapping with one hand. No raspberries? A slice of peach teeters on the glass could also say 'cheers'.
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Add your ingredients to the shaker first, then ice. Fill it up to ¾ of its capacity to ensure enough space for shaking. Hold the shaker with both hands (one on the top and one on the bottom) and shake vigorously. The shake should come from your shoulders, not your wrists.
Learn everything on how to shakePlace your chosen strainer on top of the shaker or mixing glass, ensuring a secure fit. Pour the cocktail into a glass through the strainer, which will catch solid ingredients and ice. If double straining, hold the fine mesh strainer between the shaker and the glass.
Learn everything on how to strainGarnishing a bar drink depends on the type of garnish and the cocktail. Generally, it involves preparing the garnish (like cutting a citrus wheel or picking a sprig of mint), and then adding it to the drink in a visually appealing way (like perching it on the rim or floating it on top).
Learn everything on garnishingIf you want to drink something else - you can use our AI-augmented search to find the best cocktail for you!
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A Rooster Tail is traditionally served in a small goblet or a coupe glass to enhance its elegant presentation.
It's best enjoyed fresh, but you can pre-mix all ingredients except the ice and refrigerate. Then shake with ice and serve when ready.
Rainwater Madeira is a lighter, slightly less sweet style of Madeira wine that gets its name from the tradition of leaving barrels outside to be diluted by rain.
Yes, the ingredients in the Rooster Tail do not include any animal products, making it suitable for vegans.
To adjust sweetness, vary the amount of raspberry syrup used or add a touch of simple syrup if more sweetness is desired.
The cocktail contains approximately 20% alcohol by volume, with the majority coming from peach brandy and Rainwater Madeira.
Fresh lemon juice is recommended for the best flavor, but bottled can be used if fresh lemons aren't available.
While Peychaud's Bitters are unique, a possible substitute could be aromatic bitters, though the flavor profile will change slightly.
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