"A special thank-you to The Crafted Pour, BG Reynolds, Maraska, and Worldwide Libations for the Orgeat and cocktail cherries in tonight's cocktail! As a member of The Crafted Pour's Tastemaker Program, I have been very lucky to use some very high-quality ingredients in my drinks, and the cocktail syrups from BG Reynolds and the Maraska Cherries have become my favorite versions of their respective products; something that I will seek out on my own. BG Reynolds' Orgeat is rich and creamy, and the Maraska Cherries are jarred in a syrup made of Maraska maraschino cherry juice, which gives a welcome toothy quality to the cherry, which is missing in some other brands. I really enjoy how they taste, and they will be a welcome addition to my bar cart! Thank you for letting me try these products! Cheers!
The main ingredient of my drink tonight is relatively hard to find in today's market, and doesn't have a use in many modern cocktails, except for maybe a substitute for sweet vermouth, but it is not a direct analog. It has a character all its own, with some saying that it has hints of chocolate and raspberries, and others saying that it has hints of autumnal fruit and a refreshing bitterness. Like a vermouth, Dubonnet is a fortified wine product, and originated in France in 1846. If you can find it, it will be an exciting addition to your cabinet!
The Dubonnet paired quite well with the gin and orgeat, and to me presented as a quality sherry essence that was thoroughly enjoyable as a cocktail. This ended up being quite delicious, and I will likely be making this in the future! Cheers!",
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"Diabola Cocktail",
A special thank-you to The Crafted Pour, BG Reynolds, Maraska, and Worldwide Libations for the Orgeat and cocktail cherries in tonight's cocktail! As a member of The Crafted Pour's Tastemaker Program, I have been very lucky to use some very high-quality ingredients in my drinks, and the cocktail syrups from BG Reynolds and the Maraska Cherries have become my favorite versions of their respective products; something that I will seek out on my own. BG Reynolds' Orgeat is rich and creamy, and the Maraska Cherries are jarred in a syrup made of Maraska maraschino cherry juice, which gives a welcome toothy quality to the cherry, which is missing in some other brands. I really enjoy how they taste, and they will be a welcome addition to my bar cart! Thank you for letting me try these products! Cheers!
The main ingredient of my drink tonight is relatively hard to find in today's market, and doesn't have a use in many modern cocktails, except for maybe a substitute for sweet vermouth, but it is not a direct analog. It has a character all its own, with some saying that it has hints of chocolate and raspberries, and others saying that it has hints of autumnal fruit and a refreshing bitterness. Like a vermouth, Dubonnet is a fortified wine product, and originated in France in 1846. If you can find it, it will be an exciting addition to your cabinet!
The Dubonnet paired quite well with the gin and orgeat, and to me presented as a quality sherry essence that was thoroughly enjoyable as a cocktail. This ended up being quite delicious, and I will likely be making this in the future! Cheers!
Ingredients:
- Dubonnet Rouge
- London Dry Gin
Instructions:
Shake in an iced cocktail shaker, strain and serve in a cocktail glass with a brandied cocktail cherry.
Easy to Make,3-ingredient Cocktail,1920s