1 Dash Angostura Bitters
3 Dashes Curacao (Senior Curacao of Curacao)
1/2 Caperitif (1 1/2 oz Dubonnet Blanc)
1/2 Canadian Club Whisky (1 1/2 oz 40 Creek Barrel Select)
Stir well and strain into cocktail glass. Lemon peel on top.
Initially the flavor of the Dubonnet seemed a bit strong. Grew on me though, and as I drank it I started to appreciate the interplay of the Dubonnet, bitters, curacao and lemon. By the time I finished, I was ready for another. Hallmark of a fine cocktail, I believe.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.