Crux

1 oz Cognac
3⁄4 oz Triple sec, Cointreau
3⁄4 oz Lemon juice
3⁄4 oz Aromatized wine, Dubonnet Rouge
Instructions

Shake, strain, straight up, cocktail glass

Cocktail summary
Created by
Death & Co
Year
2010
Is an
authentic recipe
Reference

http://www.doyoudubonnet.com/recipes/recipe_crux.shtml

Curator
Not yet rated
Average
3.5 stars
(11 ratings)
YieldsDrink
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From other users
  • Hard version of sangria
  • Cait liked
  • Good but lemon takes over. A bit less next time.
  • Not a fave
  • Had to substitue Lillet. Delicious.
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Comments
Dan commented on 11/20/2011:

Curated to add attribution and rewrite instructions in our own words (and more concisely).

I'm making this now, using Carpano Antica Forumla because, sadly no Dubonnet Rouge on hand. Very nice. I'm very fond of the word "crux." As a retired rock climber, the crux of a climb is its single most difficult move. Once you're past the crux, you know that you can make it. Fond memories.

Tucker commented on 4/26/2015:

Delicious cocktail. Great sidecar alternative, particularly if looking for something less cognac forward. 

I made this today, using Pierre Ferrand 1840 cognac, Dubbonet, and Pierre Ferrand dry Curacao. I poured a little heavy with the cognac, but didn't need to. The end result was on the dry side, very bright, with underlaying complexity from the aromatics in the Dubbonet. Delicious. I will definitely make again! ****