Built on Dubonnet Rouge, the French quinquina wine, the Dubonnet Cocktail pairs that aromatized base with gin, a dash of bitters, and a twist of lemon peel. The ingredients are stirred over ice and strained into a cocktail glass. Wine-forward and only moderately alcoholic, the drink carries a bittersweet, herbal character suited to the aperitif role it has long occupied, and it is frequently cited as a favorite of the British Royal Family. The gin lends backbone and botanical lift to the quinine-tinged sweetness of the Dubonnet.

Dubonnet Cocktail cocktail in a cocktail glass — made with Dubonnet Rouge, Gin, and Bitters

Dubonnet Cocktail

글라스 Cocktail glass
난이도 Medium
칼로리 ~129 kcal
ABV 18.01%

재료

조리법

Stir all ingredients (except lemon peel) with ice and strain into a cocktail glass. Add the twist of lemon peel and serve.

Herbal LowABV

Dubonnet Cocktail은 프랑스 퀴나 와인인 Dubonnet Rouge에 gin, 비터스 한 대시, 레몬 껍질 트위스트를 더한 클래식 아페리티프 스타일 음료입니다. 낮은 중간 ABV의 와인 중심 칵테일로, 기분 좋게 달콤 씁쓸하고 허브향이 납니다. 영국 왕실이 즐겨 마시는 것으로 알려진 음료입니다.

History & Origins

Dubonnet was created in 1846 by chemist Joseph Dubonnet in Paris as a means of making quinine more palatable for French Foreign Legion soldiers stationed in North Africa. The Dubonnet Cocktail as a gin-based mixed drink became popular in the early 20th century, particularly in Britain, where Queen Elizabeth The Queen Mother was famously fond of it. Its precise formulation is disputed across bartending literature.

Tasting Notes

Aroma: dark berry and wine aromas from the Dubonnet Rouge with juniper from the gin and a spiced, herbal note from the bitters. Palate: bittersweet and wine-forward with a dried cherry and quinine character, underscored by the gin's botanicals. Finish: pleasantly bitter, herbal, and dry with a lingering citrus note from the lemon peel.

quinquina herbal bittersweet cherry citrus

Pro Tip

Use equal parts Dubonnet and gin for the traditional ratio, and twist a fresh lemon peel directly over the glass before dropping it in to release the aromatic oils onto the surface.

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