The Queen’s Dubonnet And Gin with Lemon Twist

With the Queen’s passing, it’s only fitting to raise a glass with her favorite Dubonnet and Gin Cocktail to toast her exemplary life. 

It’s common knowledge that the Queen enjoyed a cocktail during her lunchtime meal. It was usually gin, preferably Gordon’s or her own gin made with herbs and aromatics from her gardens. She was also particular in how her cocktail was made. She liked a ratio of 2:1 Dubonnet to gin, shaken in a cocktail shaker with ice and strained into a wine glass, and garnished with a slice of lemon. It is a tradition the Queen adopted from the Queen Mother, who enjoy her Dubonnet And Gin a bit stronger.

What is Dubonnet?

Dubonnet is a French wine aperitif made from fortified wine infused with herbs, spices, brandy, and quinine. Its flavor is a cross between Campari and sweet vermouth. It’s fruity, slightly spicy, and sweet.

It was crafted in Paris by a chemist named Joseph Dubonnet in 1846 as a treatment for malaria for the French military.

Let’s Talk Gin!

Gin is a clear, distilled alcohol made from a mash of corn, barley, rye, and wheat. It is flavored with juniper berries and a variety of herbs and spices that differ between distillers.

It was developed by a Dutch chemist, Dr. FranciscusSylvus, in the 1600s as a treatment for kidney disease.

Today, Gin is between 80-90 proof. It has an herbal, piney flavor with varying levels of sweetness.

Popular brands include Gordon’s Dry Gin (the Queen’s favorite), Tangueray, Beefeaters, Bombay Sapphire, and Hendrick’s.

Ingredients Needed

• Gin – I used Tangueray, which is a dry gin. I think it cuts the sweetness of the Dubonnay and has a lovely citrusy flavor. Experiment to see which gin you like or use your favorite brand.
• Dubonnet – be sure to get the Dubonnet Rouge. There are a couple of other varieties, but for this cocktail, only the original rouge variety will do.
• Twist of lemon peel – for the best hint of flavor, be sure to twist the peel before submerging it into the drink. Use a vegetable peeler to get only the zest with none of the white pith, which is bitter.
• Ice

Steps To Make This Recipe

1. Add a few ice cubes to a lowball glass.
2. Pour the gin and Dubonnet over the ice.
3. Twist the lemon peel and submerge it into the drink.

Gotta love a recipe this easy!

If you’re wondering what else to make with the remainder of the Dubbonet, I found a great article from Wine Love Magazine here.

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