by | Nutritional values (in one serving) | |
|---|---|
| 110 | Calorie |
| 0 g | Thick |
| 2g | Carbohydrates |
| 0 g | Protein |
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| Nutritional values | |
|---|---|
| Servings: 1 | |
| Amount per serving | |
| Calorie | 110 |
| % Daily Value* | |
| 0 g | 0% |
| Saturated fatty acids 0g | 0% |
| 0 mg | 0% |
| 137 mg | 6% |
| 2g | 1% |
| Dietary fiber 1g | 2% |
| Total sugars 1g | |
| 0 g | |
| Vitamin C 8 mg | 39% |
| calcium 10 mg | 1% |
| Iron 0 mg | 1% |
| Potassium 30 mg | 1% |
| *% Daily Value (DV) tells you how much of a nutrient in a serving of food contributes to your daily diet. 2000 calories per day is used for general nutritional guidance. | |
(Nutritional information is calculated using the ingredient database and should be considered an estimate.)
The delicious Dubonnet cocktail replaces the dry vermouth of the classic Dubonnet Rouge gin martini with a rich, sweet fortified wine with quinine and aromatics. It’s a cocktail designed to showcase the best gin you have in your liquor cabinet. While the original Dubonnet cocktail was unadorned, it is now often served with lemon and sometimes orange zest.
Queen Elizabeth II is said to have liked the Dubonnet cocktail. and her mother, who preferred to serve it on the rocks. Serve it in chilled cocktail glasses as an aperitif at your next dinner party to give your party a royal twist.
What is Dubonnet Rouge?
Dubonnet was created in 1846 by Joseph Dubonnet, a chemist and wine merchant from Paris. Dubonnet designed his fortified red wine to help make the bitter medicinal quinine more palatable. (Quinine, a key ingredient in tonic water, was a treatment for malaria.)
He added various herbs, spices and barks to the fortified wine and quinine – the result was Dubonnet Rouge, a rich aperitif that is slightly sweeter than the average sweet vermouth. Some drinkers will find notes of orange, nuts, chocolate and coffee in the taste.
In addition to Dubonnet Rouge, which is used in the Dubonnet cocktail, there is also Dubonnet Blanc, which is made with a white wine base. It is drier than Dubonnet Rouge and similar to dry vermouth.
Both varieties of Dubonnet can be served alone well chilled or as spritzes topped with sparkling water or soda. You can also use them in any cocktail that calls for vermouth.
It is interesting to note that the Dubonnet sold in the United States is not exactly the same as that sold in France and elsewhere in Europe. Dubonnet is produced by Pernod Ricard in France, while in the US Dubonnet is produced by Heaven Hill.
“Very similar to the Martinez, with some rich notes like coffee and dark fruit, the Dubonnet is perfect for a sunny afternoon or aperitif cocktail.” —Sean Johnson
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1 1/2 ounce gin
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3/4 ounce Dubonnet Rouge
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Lemon twistfor decoration
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Gather the ingredients.
Spruce eats / Madhumita Sathishkumar
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Pour the ingredients into a mixing glass with ice cubes.
Spruce eats / Madhumita Sathishkumar
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Mix well.
Spruce eats / Madhumita Sathishkumar
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Strain into a chilled cocktail glass.
Spruce eats / Madhumita Sathishkumar
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Garnish with lemon. Serve and enjoy.
Spruce eats / Madhumita Sathishkumar
Variations of the recipe
If you reverse the proportions of the two ingredients and use 1 1/2 ounces of Dubonnet to 3/4 ounces of gin, you’ll have a cocktail called the Queen Mother. It’s a tribute to the royal family.
How strong is the Dubonnet cocktail?
Note that the Dubonnet cocktail is a very small drink. After straining, you will only have about 2 1/2 ounces to pour into a glass. It was designed that way because it’s a potent little brew, weighing in at around 29 percent ABV (58 proof).
Aperitifs of this strength are usually short because you don’t want to be drunk before the first course arrives, and chances are it won’t be your last drink of the meal.
