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Recipe Detail Page
Dubonnet Cocktail
Autumn 2005
A simple classic from the Europe of the 1920s, served straight up or on the rocks. The original recipe suggested no garnish, but a sliver of lemon zest is delicious.
1 oz Dubonnet Rouge
1 oz gin
1. Stir both liquids together with a cube or 2 of ice.
2. Strain into a cocktail glass or serve as is.
