More Mysteries of the Roffignac Cocktail (Part the Third)

In which depending upon the kind assistance of strangers produces a curious recipe.

[This is part three of a series on the Roffinac.  Start with Part 1 to get the whole saga from the beginning.]

Thanks to a tip from Tom Freeland (a.k.a. NMissCommentor), I reached out to Tom Fitzmorris for more information about the Roffignac cocktail--particularly in its final incarnation as the house cocktail at Maylie's Restaurant.  Fitzmorris--the proprietor of the indispensible New Orleans Menu website, author of Hungry Town and the hot-off-the-presses Lost Restaurants of New Orleans--not only remembered the cocktail from his days as a Maylie's regular back in the 1970s but also conjured up a recipe, taken straight off an old Maylie's menu.

And, without further ado, here is the Roffignac as it was last served in New Orleans:

In a rocks glass filled with ice cubes, add:
1 oz. Cognac
1/2 oz. rye whiskey
Grenadine to taste
Splash of club sodaAdd a lemon twist and there you are. 
I wasted no time in stirring one up and, from sip number one, it was quite fine.  In all my permutations before, I never thought to mix Cognac and rye.  I sort of associated Cognac as the original version and rye as the later substitution, so  it's curious to see a recipe with both together.  But I think it really works.

Next steps: try to replicate a Roffignac with himbeer essig syrup in place of the grenadine.  With the "to taste" admonition, I think we can make it work.

Thanks again to Tom Fitzmorris for his generous assistance!