1 oz Calvados
1 oz Aromatized wine, Dubonnet Rouge
1⁄4 oz Nocino

Stir, strain, straight up, cocktail glass

Cocktail summary
Posted by Dan on 6/06/2010
Created by
Neyah White, NOPA, San Francisco, CA
Is an
authentic recipe
Not yet rated
3.5 stars
(7 ratings)
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • Made with PeM/dry split. Chocolate walnut, with a bit of a harsh edge. Pretty good nocino feature.
  • Subbed Carpano Antica for Dubonnet Rouge. Agree that it's a bit sweet. Also I think I wanted more nocino. — ★★★★
  • Very good. Sub'd Punt e Mes for Dubonnet Rouge. A touch sweet; added 3/4 oz dry vermouth. Next time split the Punt e Mes 50/50 with dry vermouth to maintain the apple balance. — ★★★★
Similar cocktails
  • Phoebe Snow — Brandy, Aromatized wine, Absinthe
  • Deshler Cocktail — Rye, Aromatized wine, Triple sec, Peychaud's Bitters, Orange peel, Lemon peel
  • L'Heritage — Cognac, Aromatized wine, Suze, Bitters, Peychaud's Bitters, Cherry
  • Dandy Cocktail — Rye, Aromatized wine, Triple sec, Bitters, Lemon peel, Orange peel
  • The Italian Lesson — Aromatized wine, Poitín, Bénédictine, Kirschwasser
  • Streets of Gettysburg — Sherry, Rye, Bénédictine, Coffee liqueur, Bitters, Orange peel
  • Pennywhistle — Blended Scotch, Aromatized wine, Vodka, Pedro Ximénez Sherry, Islay Scotch, Bitters

I tried this looking for a good application for my walnut liqueur, and like this more than I thought I would. I used Cocchi vermouth, and the result is nutty, with just enough spice and bitterness. I've never tried Dubonnet Rouge, so I'm not sure how much of a departure my version is.

Dan commented on 2/17/2012:

I have to admit that I've never tried this. I have never had Dubonnet. The Cocchi Vermouth di Torino is noticeably sweeter than other vermouths. How was the sweetness? I think I'll give this a try later tonight with Punt e Mes, which sounds pretty darn good.

It was a bit sweet- not overwhelmingly so, but I would have been happy with less. Punt e Mes is probably a better idea, thanks for the suggestion

Dan commented on 2/17/2012:

Thanks for putting me on to this. I made it with Punt e Mes and another 3/4 oz of dry vermouth. Next time, I'll split the vermouth, rather than add more. Very nice drink. I used Nux Alpina, which is pretty strong. 1/4oz was just the right amount. A very nice fall / winter cocktail. Of course it's always raining in Tacoma, so you can enjoy it year round. ;)

I just tried this with Carpano Antica -- the resiny quality goes very nicely with the Noncino. Thanks for posting this!

Revisited tonight- 1.5 calvados, 1 punt e mes, .25 nux alpina, lemon twist. I like this version a lot, and I don't think most would find it too sweet.