Dr. Rieux

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Dr. Rieux ingredients in original amounts, cl, oz and parts

Ingredient	Amount	cl	oz	parts
Apple brandy	30 ml	3 cl	1 oz	4 parts
Light White Rum (Charcoal-Filtered, 1–4 Years)Source suggests this bottle (not required): FACUNDO Neo Rum	30 ml	3 cl	1 oz	4 parts
Swedish punsch	22.5 ml	2.3 cl	0.8 oz	3 parts
Dry curaçaoSource specifies this bottle: Ferrand Dry Curaçao liqueur	15 ml	1.5 cl	0.5 oz	2 parts
Demerara syrup	7.5 ml	0.8 cl	0.3 oz	1 part
Lemon Juice	22.5 ml	2.3 cl	0.8 oz	3 parts
Brown Sugar	1 pinch	—	—	—
Lemon	1 piece	—	—	—

Garnish: One narrow demerara-sugar rim and exactly one short narrow lemon-zest twist

1. 01

   Pre-chill one clear coupe, apply a narrow restrained demerara-sugar rim, and cut exactly one short narrow lemon-zest twist.

2. 02

   Measure 30 ml apple brandy, 30 ml lightly aged white rum, 22.5 ml Swedish punsch, 15 ml dry curaçao, 7.5 ml demerara syrup, and 22.5 ml fresh lemon juice into a shaker.

3. 03

   Fill the shaker about three-quarters full with solid cold ice and seal it securely.

4. 04

   Shake firmly for 12–15 seconds until the copper-gold mixture is very cold and properly diluted.

5. 05

   Fine-strain into the chilled rimmed coupe, keeping the sugar edge clean and the surface free of ice fragments.

6. 06

   Express the single lemon twist over the drink, set it neatly at the rim, and serve without another garnish.

Kokto editorial profile for this exact house build. Scores are directional, not laboratory measurements or universal values.