March 10, 2016 – The Republic Steakhouse
3/4 oz. Dubonnet
3/4 oz. gin
Dash of maraschino liqueur
Stir well with ice in small highball glass. Twist lemon peel over drink and drop in.
Jensen Old Tom gin. This one’s kind of odd. The Dubonnet comes through with it’s light, raisiny port vibe as a richness that I initially parsed as chocolate, but later sips weren’t the same. Ben said it reminded him of raisin bran cereal, which I can understand. This cocktail has a bitterness apart from the gin’s usual bite that just didn’t go away. I have to say, this is the first cocktail with Dubonnet that I didn’t really care for.