Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Tastes Great And Prevents Malaria

Article Image

Dubonnet Cocktail

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Many of the cocktail ingredients we know today began as medicines of one sort or another. Dubonnet began as a way to make medicine palatable.

Quinine is a very bitter substance originally extracted from tree bark that was used as a malaria preventative and cure. It is most famously found in tonic water, but it shows up in several wines and spirits as well.

Dubonnet was developed as a way to make quinine more palatable to French Foreign Legion soldiers in North Africa.  It is an aperitif wine also belonging to the family of beverages called quinquinas, named for the quinine. It is a fortified wine with added ingredients like herbs, spices, and citrus peel, and is fairly similar to sweet vermouth.

I prefer to further fortify this fortified wine into a fully-formed cocktail. Below is the traditional recipe for the Dubonnet Cocktail that tastes a bit a like deep red wine with winter flavors.

You can reduce the amount of gin in the cocktail down to a third of the amount of Dubonnet for a lower-alcohol version of the drink.  I often drink it this way, because with a lighter drink I can have two of them.

I’m not sure if Dubonnet still contains enough quinine to prevent malaria, but since I’ve been drinking it I haven’t caught it once. 

 

Dubonnet Cocktail

1.5 fl. oz. Dubonnet Rouge
1.5 fl. oz. Gin
1 dash orange bitters (optional)
Lemon twist for garnish

Shake liquid ingredients with ice and serve on the rocks or up in a cocktail glass. Pinch the lemon peel to express its oils into the glass and drop the peel in the drink. 

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks