This is my lazy drink. When I don’t feel like squeezing a lemon, or dirtying the Boston shaker, or um, I dunno, remembering more than one measurement (seriously, craft bartendng isn’t all that hard) I make this. Like me it’s easy, classy and staves off scurvy.
I started making this from Degroff’s recipe, decided that based on the vintage of the drink, crushed ice would be better than cubes, and than read about adding a dash of orange bitters in Boozehound, which seemed like a good idea. And it was.
The Dubonnet Cocktail is an excellent sipping drink good anytime of the years, and while it seems more appropos as a digestif, it wouldn’t be out of place before dinner either. As for taste, imagine a less rich port, only wearing big boy pants. I’m considering having a second one.
1 oz gin (Boker’s)
1 oz Dubonnet
Dash orange bitters (Reagan’s)
Build gin and Dubonnet in glass filled with crushed ice (cubes are ok) add dash of bitters and stir until cold.