January 14, 2016 – The Republic Steakhouse
1 oz. Dubonnet
3/4 oz. gin
Dash of orange bitters
Stir in a mixing glass with ice. Strain into a chilled cocktail glass. Twist lemon peel over drink and drop it into the glass.
Plymouth navy strength gin and… finally… Dubonnet! I’ve been trying since this whole cocktail journey began to convince the guys that they needed to get this in. It stands up nicely to the strong gin and brings its own lovely fruity bitterness. My opinion is that Dubonnet is a lighter version of Carpano’s Antica vermouth rosso, which can be a bully sometimes.
Dubonnet is an aromatized wine–based aperitif that contains a blend of herbs and spices (including a smidge of quinine… hence the bright bitterness). The liquor was first sold in 1846 by Joseph Dubonnet in response to a competition run by the French Government to find a way of persuading French Foreign Legionnaires in North Africa to drink quinine, a preventive for malaria. Dubonnet is also the reputed favorite beverage of both the late Queen Mother (30% gin and 70% Dubonnet with a slice of lemon under the ice) and Queen Elizabeth II (a slightly braver ratio of two-parts Dubonnet and one-part gin with two cubes of ice and a lemon slice… everyday before lunch).