Dubonnet Rouge is an aperitif wine similar to [ingredient=sweet-vermouth sweet vermouth] that was invented by Parisian chemist Joseph Dubonnet in 1846 as part of a contest instituted by the French government to find a way to get French soldiers to drink the bitter quinine to combat malaria.
Dubonnet's formula was a red wine base infused with herbs, spices, citrus peels, and chinchona bark, the source of quinine. It is 38 proof.
In 1976, Pernod Ricard bought Dubonnet. They now make a Blanc and a Gold version of Dubonnet. Dubonnet is similar to Lillet, and white Lillet was only white at first and Dubonnet solely red, both companies make both colors now.
Dubonnet Blanc is similar to [ingredient=bianco-vermouth bianco vermouth]. It is both less sweet and less bitter than Dubonnet Rouge. Dubonnet Blanc is a white wine base aromatized with herbs and spices. It is 34 proof and lightly sweet.
Some popular cocktails containing Dubonnet Blanc
- Bedford-Stuyvesant — Bourbon, Aromatized wine, Amère Sauvage, Maraschino Liqueur, Torani Amer, Grapefruit peel