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1846 Cocktail

Dubonnet Manhattan


2 oz
A whiskey made primarily from a corn grain mash, aged in charred oak barrels.
1 oz
A sweet, aromatised wine-based quinquina. It is a blend of fortified wine, herbs, spices and quinine; 15% ABV.
1 tsp
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
1 dash
A once highly preferred brand of bitters produced in the 1830's by John G. Boker. Notably, nearly all of the recipes in Jerry Thomas' book How to Mix Drinks or The Bon Vivant's Companion specify the use of these bitters (misspelled Bogart's). Among the known ingredients were cassia, cardamom, and bitter orange peel. In 1906 U.S. Food and Drugs Act limiting medical claims caused Boker's and most other bitters producers to cease production. Until 2009, no samples of the bitters were known to exist, and as the recipe had never been published, recreating it seemed unlikely. That year, a man showed up at the London Bar Show with a small remaining sample, which was then combined with extensive research (including interviewing descendants of John Boker), to recreate a facsimile of the bitters.
1 twist
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).

Stir over ice in a mixing glass. Strain into a coupe glass. Garnish with a lemon twist. #stir #straight


Named for the year Dubonnet was first produced. The original recipe uses lingonberry syrup, they says it may be hard to find but a surprising source is IKEA.


Bitter
Herbal
The Canon Cocktail Book
avg. 3.8 (4)
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