Whether it's straight up and chilled, or on ice with orange, any excuse to drink Dubonnet is a good one. I feel like it could be 1925 and I'm drinking at a bar in Lyon with Ernest Hemingway. With its notes of clove and sweet spice, Dubonnet Rouge is an ideal match for Summer's ripe red fruit. My new favorite way to enjoy it is in a cocktail with muddled Bing cherries, brandy, and bitters; the cocktail reminds me of a cherry bounce old fashioned, only brighter, and with a bigger kick. Make the most of your cherry stash when you read on.
12 cherries, pitted
1/2 teaspoon granulated sugar
2 ounces brandy
1/2 ounce Dubonnet rouge
2 dashes orange bitters
- Combine cherries and sugar in a cocktail shaker and muddle until cherries are broken up but not completely pulverized.
- Fill the shaker halfway with ice, then add remaining ingredients. Shake vigorously for 30 seconds, strain into a chilled cocktail glass, and serve.
Makes 1 drink.
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