Sharkbait’s Cocktail of the Week: GSTQ

Happy Friday once again everyone!

Despite being across the pond, I’ve been watching as much coverage of the ceremonies surrounding the Queen’s funeral as I can. As has been mentioned here before, I am a huge history nerd and witnessing the first funeral for a sovereign in 70 years is certainly noteworthy. Not to mention the over the top pomp and circumstance that goes into the many ceremonies going on. Regardless of thoughts on the monarchy as a whole, they do know how to put on a good show.

If you haven’t guessed yet (also spoiler alert from last week’s comments), this week I’m making the Queen’s favorite cocktail: Dubonnet & Gin.

I can’t recall having a cocktail made with Dubonnet before, so I’m very curious to see what the appeal is and how it works with the gin. I imagine it will work rather well since one of the main ingredients is Cinchona bark, used to make quinine, which also happens to be a main ingredient in tonic water. So I’m already thinking this is going to turn out well.

I’ve seen a couple variations of proportions for this particular drink. Food & Wine and Tasting Table say to use a 2-1 ratio of Dubonnet to gin. Meanwhile the actual website for Dubonnet says equal parts (1.5 oz. to be precise).

Given that Food & Wine cites the Yeoman of the cellars at Buckingham Palace (whose job it is to order and keep on hand the alcohol served there) I’ll make their version:

1 ounce gin (the Queen prefers Gordon’s London dry gin)

2 ounces Dubonnet

Half of a lemon wheel

Ice cubes

Pour one part gin and two parts of Dubonnet into a small wine glass, or chalice. Add the half lemon wheel to the mixture, then top with two perfectly proportionate ice cubes, sinking the lemon into the cocktail. (Note: Add more ice at your own discretion.)

The nose is very fruity. Specifically red wine. Shocker, I know. However there is a lot more wine aroma detectable in this than there is in Lillet, or other French aperitifs I’ve had before.

The sip is heavy on the Dubonnet flavor. Which is mostly wine, with hints of bitter undertones from the Cinchona, and some of the other blended herbs and berries used in the production. As expected, the gin pairs very well here. The sharp juniper bite is reduced by the Duboonet, but the Gordon’s does come through about midway through the sip. The half lemon wheel is a great garnish. Though I did find that squeezing the lemon added a little more of a citrusy, sour bite that really compliments the flavor profile going on here.

I thoroughly like this. It’s light and very flavorful. Mrs. Sharkbait topped hers with a splash of tonic, and that did not take away anything from this at all. The Yeoman of the Cellars has absolutely nailed the ratio as well. I tried making one listed on the Dubonnet site (AKA the equal parts recipe), and I didn’t think it was as good as the 2 to 1 ratio.

Will drinking a Dubonnet & Gin make you royalty? Most definitely not, but you can certainly feel like it while you enjoy. Plus according to Tasting Table, the Queen started drinking before noon. So if lunchtime cocktails are good enough for the Queen, they’re good enough for all of us!

Have a good weekend!

GSTK!

(Banner image courtesy Matthew Tetrault Photography)