1/2 Dubonnet. (Generous 1 oz Dubonnet Rouge)
1/2 Dry Gin. (Generous 1 oz Tanqueray)
Stir well and strain into cocktail glass.
A fine, if somewhat plain, cocktail.
I can’t really think of anything to say about it other than that.
I’ve read the Dubonnet they have in Canada and Europe is different from the Dubonnet we get here, so perhaps this is a more interesting cocktail elsewhere.
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.