1 Dash Absinthe. (Absinthe Verte de Fougerolles)
1 Dash Dubonnet. (Dubonnet Rouge)
1/3 French Vermouth. (3/4 oz Noilly Original Dry Vermouth)
2/3 Dry Gin. (1 1/2 oz Beefeater Gin)
Shake (I stirred) well and strain into cocktail glass.
There are a couple cocktails in the Savoy Cocktail Book that call for Dubonnet Rouge in “dash” proportions. I had heard that the French version of Dubonnet Rouge was distinct from the American version, so assumed it might have more bitter character. I thought maybe that might explain using it in such small proportions.
However, I recently had a chance to try the French version of Dubonnet Rouge. While it did seem to be a nicer product, with maybe a slightly higher quality wine base, it was really not much different at all in terms of overall taste and bitterness. While it is possible that both products may have evolved over time, I suspect that the dash of Dubonnet here is just providing a slight rosy hue.
In any case, this is a pleasant, if not outstanding, cocktail. A slightly richer, and pinker, version of a dry martini.
As Mrs. Flannestad and I are still making our way through the second season of Mad Men, the name of this cocktail reminds me a bit of the always conflicted Peggy on that show.
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.