Dubonnet Cocktail Recipe

By
Paul Clarke
Paul Clarke blogs about cocktails at The Cocktail Chronicles and writes regularly on spirits and cocktails for Imbibe magazine. He lives in Seattle, where he works as a writer and magazine editor.
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Updated August 09, 2018
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Jessica Leibowitz

In a post about aperitif wines such as vermouth and quinquinas, I grumbled that the beauty of appetite-enhancing drinks is largely overlooked in the U.S. But while light, bitter aperitifs aren't quite in vogue in these parts, during the 20th century a somewhat more potent aperitif cocktail enjoyed a good degree of popularity.

Sometimes known as "the Zaza," the Dubonnet Cocktail dates to around 1914, when it appeared in a book called Drinks, by Jacques Straub. An incredibly easy-to-prepare mixture of dry gin and Dubonnet, a French quinquina, the Dubonnet Cocktail has a mild, palate-prompting bitterness and a satisfying complexity of flavor that makes it perfect as a pre-prandial drink, while still bearing enough alcoholic oomph to rub the edges off a long work week.

Recipe Details

Dubonnet Cocktail Recipe

Prep 5 mins
Total 5 mins
Serves 1 serving

Ingredients

  • 1 1/2 ounces dry gin

  • 1 1/2 ounces Dubonnet

Directions

  1. Combine ingredients in a mixing glass and fill with ice. Stir well for 20 seconds and strain into a chilled cocktail glass. Twist a piece of lemon peel over the drink and use as garnish.

Nutrition Facts (per serving)
167Calories
0gFat
6gCarbs
0gProtein
×
Nutrition Facts
Servings: 1
Amount per serving
Calories167
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 4mg0%
Total Carbohydrate 6g2%
Dietary Fiber 0g0%
Total Sugars 3g
Protein 0g
Vitamin C 0mg0%
Calcium 4mg0%
Iron 0mg1%
Potassium 42mg1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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