3/4 oz Pierre Ferrand 1840 Cognac (*)
3/4 oz St. Germain
3/4 oz Dubonnet Rouge
3/4 oz Lemon Juice
Shake with ice and strain into a cocktail coupe.
(*) The book has Picou Spirits Brandy Sainte Louise, but this was changed to mirror the event sponsors.
Очень легко и некрепко и неярко
1 oz Square One Botanicals.
1/2 oz Lillet Blanc
1/2 oz Dubbonet Rouge
1/2 oz Orange Juice
1/4 oz Apricot Liqueur (Rothman and Winter Orchard Apricot).
Shake with ice and strain into a cocktail glass. Add 2 drops of rosewater to top of drink and serve.
1 1/2 oz Mount Gay XO Rum (RL Seale 10 Year)
1/2 oz Aperol
1/2 oz Dubonnet Rouge
1/2 oz Lustau Manzanilla Sherry (Lustau Fino)
1 bsp Marie Brizard Crème de Cacao (Tempus Fugit)
1 dash Fee’s Rhubarb Bitters (Regan’s Orange)
Stir with ice, strain into a rocks glass with an ice sphere, and garnish with an orange twist.
отличное сочетание, только очень быстро обводнился и жиденьким стал, не переборщить со стиром нада
1 1/2 oz Dubonnet Rouge.
1 lump Sugar (Demerara Cube)
2 dash Orange Bitters (Angostura Orange)
Champagne (Gruet Brut).
Dash bitters over sugar in small cocktail glass. Stir Dubonnet with ice and strain into glass. Add champagne to fill, stir gently, and twist lemon peel over the top. Serve with cut straws.
Классический коктейль. Раньше, возможно, он бы восхитил, а сегодня у же не то (
1/2 oz Angostura Bitters
1/2 oz Fernet Branca
1/2 oz Dubonnet (Bonal)
1/2 oz Cream
Shake with ice and strain into a cocktail glass.
Я думал, что горько получится, оказалось нет. Вполне.
Doctor-surger Bar 