Appetiser Cocktail

Appetiser Cocktail

1/2 Gin. (1 1/2 oz Beefeater Gin)
1/2 Dubonnet. (1 1/2 oz Dubonnet Rouge)
The Juice of 1/2 Orange.

Shake well and strain into cocktail glass.

This was OK; but, I liked it better with a dash or two of Angostura bitters, (which, in the world of the Savoy, probably makes it a different drink). It’s not as “dangerously drinkable” as some modern mixed drinks; but it does seem like one of those drinks that make it seem like you’re not really having something with hard liquor in it. Then all of a sudden you’ve swilled three in quick succession and you’re pretty drunk. At least you’re getting your Vitamin C!

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.

Alfonso Cocktail

Alfonso Cocktail
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.