Dubonnet is a French fortified wine aperitif, enhanced by herbs, spices and a bit of quinine. It first made its appearance in 1846 in response to a government-sponsored contest to encourage French Foreign Legionnaires to consume bitter-tasting quinine as protection against malaria.
Gin and Dubonnet cocktails began to rise in popularity in the 1900s, with Queen Elizabeth The Queen Mother having been quite a high-profile fan of the drink. Her recipe was 30% gin and 70% Dubonnet, with lemon under an ice cube. Like mother like daughter, Queen Elizabeth II also reportedly has a gin and Dubonnet each day at lunch. No need to wait for a malaria outbreak however, or hold out for a royal Jubilee to savor one of these properly pleasant cocktails.
Here is FNND’s slightly tastier version…
you will need;
1.5 Oz Dubonnet
1 Oz Gin (Hendricks, Monkey or Tanqueray 10 are jolly good)
2 dashes of orange bitters
1 long, thin peice of lemon peel
Pour the Dubonnet, Gin and Bitters in an ice filled shaker (lots of ice)
shake gently so as not to break up the ice.
strain into a martini glass
curl the lemon peel into a coil and drop into the glass