Put 1 lump of sugar in a medium-sized wine-glass, 2 dashes of Secrestat Bitter (substitute Angostura for the defunct Secrestat) poured on to the sugar, l lump of ice, 1/4 of a glass of Dubonnet, fill remainder with Champagne, squeeze lemon peel on top and stir slightly.
This is an interesting variation on the traditional Champagne Cocktail.
Dubonnet Rouge is a French Red Wine based aperitif. It is bittered with Quinine, has some spice to it, is fortified, and sweetened slightly. Not dissimilar to slightly fruitier Sweet Vermouth.
According to Eric Felten, in his new book, “How’s Your Drink,” it is the highest selling aperitif wine in the United States.
Both Mrs. Underhill and I quite enjoyed this cocktail. It’s a light aromatic aperitif and the champagne makes it a bit festive. Be quite nice for the opening salvo of the evening or to accompany appetizers at a dinner party.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.