Today, there is a little celebration going on in the blogworld. A friend of mine, Barb from Creative Culinary is celebrating the one year anniversary of her “Friday Cocktail Series” and asked me if I wanted to be part of the celebration. Gee, let me think about that… um… YES!!! And I had the perfect cocktail in mind – one truly fit for a ‘Queen” .. or in this case the “Queen of Cocktails – Barb from Creative Culinary”!!!
So what exactly is this cocktail? Well, to start, it is made with Dubonnet – a sweet, wine based aperitif made from fortified wine, herbs, spices and a small amount of quinine.It was first developed by Joseph Dubonnet in 1846 in response to a competition run by the French government to find a way of persuading French Legionnaires in North Afrida to drink quinine to combat malaria. But lest you think this is a “medicinal” tasting concoction, nothing could be further from the truth… Dubonnet is, to my thinking at least, a wonderful balance of flavors especially suited to fall and winter foods – a little sweet and a little spicy and pefectly suited to prepping your palate for all those rich and luscious fall flavors!
Dubonnet and I have a long history together. I was first introduced to Dubonnet years ago by my then boyfriend and it quickly became my before dinner “drink of choice” – served on the rocks with an orange twist. To my twenty something self, it seemed “oh so sophisticated” – and it turns out that I am in good company. Dubonnet was also the favorite aperitif of the Queen Mother and her daughter Queen Elizabeth continues that tradition. In fact, I have heard rumors that the current Queen is so enamored of it that she has been known to include a bottle when she is traveling “just in case”.
As the days turn cooler (and if I say this enough it really will happen here in So Cal) the Queen’s Cocktail is truly the perfect pre dinner cocktail – Dubonnet with sparkling wine, a hint of bitters and in keeping with it’s name “diamonds” – edible ones!!!
So Barb, here’s to you – Congratulations on your First Anniversary of Friday Cocktails – Cheers!!!
- 1 tsp. Edible Diamonds or clear rock candy
- 2 oz. Dubonnet Rouge
- 4 oz. Sparkling Wine I used Prosecco, but any dry sparkling wine will work
- 2 dashes Pechauld's Bitters
- In a 6 oz. champagne flute, place the rock candy or "edible diamonds. Pour in two ounces of Dubonnet. Top with chilled sparking wine. Serve.