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

Method;

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
Enjoy!