#235 Cocktail: Princess Mary's Pride

  The cocktail was created in the year 1922 by Harry Craddock to mark the wedding of H.R.H. Princess Mary.
   On 28 February 1922, Princess Mary married Viscount Lascelles (9 September 1882 – 24 May 1947), the elder son of the then Earl of Harewood, and Lady Florence Bridgeman, daughter of Orlando Bridgeman, 3rd Earl of Bradford of Weston Park. Their wedding at Westminster Abbey was the first royal occasion in which the future Queen Elizabeth (wife of King George VI and mother of Queen Elizabeth II), a friend of Princess Mary and one of the bridesmaids, participated. The Princess was 24, Lord Lascelles was 39.
   Really tasty and elegant cocktail. Also doesn't seem to strong.....if it's not drank in large quantities.

1 1/2 ounce applejack

3/4 ounce Dubonnet

3/4 ounce dry vermouth

#225 Cocktail: Phoebe Snow

    Well, for this cocktail, I will let master Gaz Regan do the explanations: " A curveball in the French-Italian family, since it calls for Dubonnet rather than sweet vermouth, but a great drink nevertheless. You'll be tempted to think that this one was named for the singer, probably best known for her 1974 hit "Poetry Man", but actually both the drink and the singer borrowed their names from a fiction character, first seen circa 1900, who always dressed in a white spotless dress and gloves to promote the Lackawanna railroad trains' use of anthracite."
     All I can say is that the cocktail has a beautiful color and be careful with the absinthe, cause the drink is already strong from the brandy and the dubonnet.

2 ounces brandy

1 ounces Dubonnet 

Absinthe to taste

#158 Cocktail: Haymaker

    I'm a little bit confused regarding the ingredients and the history of this cocktail. Everywhere I searched this cocktail, the ingredients are  totally different than what I have.
    In the book that I have, "The joy of Mixology", Gaz Regan says that it was adapted from a recipe by Ted Haigh (Dr. Cocktail), but I found no evidence, while searching the internet. But, the master knows!
     With the apple aroma from the calvados, a little bit of bitterness and refreshing taste of the grapefruit juice, the sweetness of the Dubonnet makes this cocktail a sophisticated and tasty drink

2 ounces Calvados

1/2 ounce Triple Sec

1/2 ounce Dubonnet

1/2 fresh grapefruit juice

#108 Cocktail: Dubonnet

    Dubonnet is a sweet, aromatised wine–based aperitif. It is a blend of fortified wine, herbs, and spices (including a small amount of quinine), with fermentation being stopped by the addition of alcohol.
    Dubonnet was first sold in 1846 by Joseph Dubonnet, in response to a competition run by the French Government to find a way of persuading French Foreign Legionnaires in North Africa to drink quinine. Quinine combats malaria but is very bitter.
     Gin and Dubonnet cocktails began to rise in popularity in the 1900s, with Queen Elizabeth The Queen Mother having been quite a high-profile fan of the drink. Her recipe was 30% gin and 70% Dubonnet, with a slice of lemon under an ice cube. Like mother like daughter, Queen Elizabeth II also reportedly has a gin and Dubonnet each day at lunch.

http://theframedtable.com/

      The Queen once noted before a trip, "I think that I will take two small bottles of Dubonnet and gin with me this morning, in case it is needed."

1 1/2 ounce Dubonnet

1 1/2 Gin

#88 Cocktail: Crux

   Crux is a small constellation in the southern sky, sometimes called the Southern Cross, and is part of the constellation Centaurus.
    This cocktail is another New Orleans sour type of a drink, but a more mellow one due to the use of the Dubonnet which is a sweet wine aperitif and is used in the same quantity as the brandy and the triple sec.
    The recipe is adapted from the "Jones' Complete Barguide" a book which was published in 1977 and contains around 4000 cocktail recipes

3/4 ounce Brandy

3/4 ounce Dubonnet 

3/4 ounce triple sec

3/4 ounce fresh lemon juice