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Dandy Cocktail

1 1⁄2 oz Rye
1 1⁄2 oz Aromatized wine, Dubonnet Rouge
1 ds Bitters, Angostura
3 ds Triple sec, Cointreau (1 barspoon is suggested)
1 twst Lemon peel
1 twst Orange peel
Instructions

Shake (or preferably stir), strain, up.

Notes

Original calls for 1/2 part rye or Canadian whisky and 1/2 part Dubonnet.

History

Published in Harry Craddock's 1930 Savoy Cocktail Book.

Cocktail summary
Created by
via Harry Craddock, Savoy Bar.
Year
1930
Is an
authentic recipe
Reference

https://web.archive.org/web/20130924024322/http://savoystomp.com/2008/0…

Curator
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User rating
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(1 rating)
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  • 1.5 oz rye 1.5 oz Dubonnet .5 oz Cointreau 1 dash Ango lemon and orange peels
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Comments
Shawn C commented on 4/28/2025:

Curated to correct year (1930 not 1940), added archive reference since Savoy Stomp site is defunct, fixed major error Dubonnet volume, added note about Cointreau dash to volume suggestion (commonly used). I also adjusted to typical ~3 oz base fill volume.
If you have only tried this with pre-2018 U.S. made Dubonnet, then you should give it another try. U.S. market Dubonnet has not been the same as that sold elsewhere for decades, and U.S. made Dubonnet was poor until 2018 when it was reformulated to something meant to better match the original recipe. (I have had both in various cocktails, trust me the pre-2018 was not good, while the 2018 is not bad, although still different from the French version.) If you are lucky enough to have French made Dubonnet (and I recently imported a bottle) this is a very nice cocktail. St. Raphael Rouge quinquina also works well in this. Lillet Rouge is not a good substitute.