The Latin word aperīre, which translates as “to open”, appeared in ancient Rome. But only centuries later, a related apéritif arose in the French lexicon, the meaning of which was reduced to a drink that opens up the possibility of stimulating salivation, digestion and moving on to a more pleasant, even greedy, absorption of food. It is believed that the word “aperitif” among the French appeared along with a drink invented by the Parisian chemist and wine merchant Joseph Dubonnet in 1846.
Flavored with cinnamon, green coffee beans, citrus zest, chamomile and a special collection of herbs, Dubonnet wine drink was created not only to whet the appetite. It contains quinine. We have already talked about the Picon, a quinine-containing drink of that time. In the 19th century, quinine was the only weapon against malaria that plagued the colonialists. The pharmacists had the task of disguising the bitterness of cinchona. For example, in the British colonies, they drank gin mixed with quinine-saturated water for prevention. And the French have relied on winemaking. “The authorities have offered a reward to anyone who can come up with a wine-based drink that makes quinine more palatable,” writes cocktail expert and historian Paul Clark in his article (unfortunately we can’t provide a link because the site where this article is located is periodically down). working).
So the appearance in those years of “Dubonnet” was not accidental. It was no coincidence that another famous French drink with quinine appeared – Kina Lillet. True, this happened after more than thirty years. Prepared with grape wines and flavored with fruit liqueurs, Lille began to be produced in the suburbs of Bordeaux and has survived to this day. The white version of the drink – Lillet Blanc – consists of 85% white wine varieties Sauvignon Blanc and Sémillon. Red Lille (Lillet Rouge) is made from Merlot and Sauvignon grapes. Both versions are “fixed” with a liqueur of oranges, orange and cinchona bark. Now in this aperitif the amount of quinine is reduced. Therefore, bartenders began to additionally add quinine in order to revive the original taste.
But back to the aperitif invented by Dubonnet. Madame Dubonnet was passionate about cats. Her hobbies and whims influenced Monsieur Joseph so much that, one day, he commissioned the artists Jules Cheret and Henri de Toulouse-Lautrec to draw a series of Art Nouveau advertising posters. Soon, a red-haired beauty with a quinine drink and cats flaunted on the billboards of Paris.
Posters in the style of “Art Nouveau” with Madame Dubonnet became not only the face of the brand, but a certain characteristic graphic symbol of the fashion of that time. The tradition of drawing posters for alcoholic beverages and all sorts of products was later picked up by other equally talented artists.
To date, two types of Dubonnet wine aperitif are produced: on red and white wine. Both have a fortress of 14,8%. Drink the drink both in its pure form with ice, and as part of cocktails. At home, the French like to mix Dubonnet with tonic water, orange juice or sparkling wine.
Cocktails with Dubonnet
Perhaps one of the most famous cocktails at Dubonnet is the Dubonnet Royal. It’s no secret that Elizabeth Bowes-Lyon, known as the Queen Mother and wife of King George VI, was not indifferent to the Dubonnet cocktail and gin. In 2008, for 16 thousand pounds sterling (about $ 25000), her note to the servant William Tellon was sold at an auction. The note merely stated that the Queen wished to pack two small bottles of Dubonnet and gin for the picnic. Jokes, jokes, what if, in a hundred years, a paper check with a list of what you drank at a party will be of interest to collectors?
But we want to offer you more interesting options found on the pages of respected imbibers around the world. The primacy undoubtedly belongs to the amazing replacement in the classic Manhattan cocktail, which, as you know, goes with vermouth. Dubonnet is also vermouth, but peculiar, with the addition of cinchona bark, which gives the bitterness of the bitter. That is why Dubonnet Manhattan is best cooked without Angostura:
- 35 ml bourbon or rye whiskey;
- 35 ml Dubonne Rouge.
Preparation: Stir in a mixing glass with plenty of ice. Strain through a strainer into a cocktail glass. Garnish with a cherry.
However, there is another, no less interesting Manhattan Dubonnet, with dry vermouth and beater:
- 50 ml bourbon;
- 20 ml of Dubonne Rouge;
- 7 ml of dry vermouth;
- 3 desh bittera Angostura.
Preparation: Stir in a mixing glass with plenty of ice. Strain through a strainer into a cocktail glass. Sprinkle the surface of the cocktail with the juice from the lemon zest and garnish with a cocktail cherry.
Another interesting and simple cocktail with Dubonnet is called Louisiana Lullaby, which includes dark rum:
- 45 ml dark rum;
- 10 ml of Dubonne Rouge;
- 1 dash of Grand Marnier (orange liqueur)
Preparation: Stir in a mixing glass with plenty of ice. Pour through a strainer into a cocktail glass. Garnish with a lemon wedge. Grand Marnier can be replaced with any other citrus liqueur.