1/2 Dry Gin (1 1/2 oz Beefeater’s Gin)
1/2 Dubonnet (1 1/2 oz Dubonnet Rouge)
1 Dash Absinthe. (1/4 tsp. Absinthe Verte de Fougerolles)
Shake (stir, please) well and strain into cocktail glass. (Twist orange peel over glass.)
Not all gins are as happy being mixed with Absinthe as others. Experimentation has led me to the conclusion that Beefeater’s is definitely “Absinthe Friendly”.
In regards Dubonnet, there are two varieties available, as there are of Lillet. According to Ted Haigh’s book, “Vintage Spirits and Forgotten Cocktails,” when mixing classic cocktails, always choose Dubonnet Rouge and Lillet Blanc. Advice I have stuck with. I don’t know about the details of Dubonnet product history, but in the case of Lillet it is easy. Lillet Rouge wasn’t manufactured until the 1960s, so couldn’t possibly have been used in cocktails of the 1930s.
This is actually quite a pleasant cocktail as written. However, I felt like it needed a little extra zip, so added the orange twist. Yum, even better!
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.