Sunday, 3 October 2010

Appetizer Cocktail

Regular readers will know of my passion for Campari, but I also have a fondness for Dubonnet, which has a reputation for being naff though I don't know why.  It was originally developed for French Foreign Legionnaires to take quinine in North Africa in the 1840s, apparently. This is a delicious way to use it, whether or not you have malaria, being equal quantities of gin, Dubonnet and freshly squeezed orange juice, with a couple of dashes of Angostura Bitters.  Shake over ice and pour into a martini or rocks glass, garnished with a strip of orange peel.  Just right to accompany the Parmesan Biscuits.  Chin chin!


  1. Dubonnet doesn't come up too often it seems its one of those spirits which isn't getting enough attention especially in modern cocktails. It's a shame really because its delicious! I'm with you, no idea why it should have a bad reputation!

  2. Hi, thanks for commenting. I like your site as well! Might get hubby some Xmas goodies from there. Keep drinking the Dubonnet, is what I say!