1 1⁄2 oz Rye
1 1⁄2 oz Aromatized wine, Dubonnet Rouge
2 ds Triple sec, Cointreau (2-3)
2 ds Peychaud's Bitters (2-3)
2 twst Orange peel (one as garnish)
1 twst Lemon peel
Instructions

Shake everything including peels, strain, garnish.

Cocktail summary
Created by
Hugo Ensslin
Year
1916
Is an
authentic recipe
Curator
Not yet rated
Average
4 stars
(8 ratings)
YieldsDrink
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Comments

Dead Rabbit spec doubles down on orange:

  • 1 1/2oz Rye (Dickel)
  • 1/2oz Seeet Vermouth (Punt e Mes)
  • 1/2oz Bigallet China China Amer
  • 1/4oz Royal Combier
  • 4 dashes Peychaud's
  • 4 dashes Absinthe
  • 3 drops 20% saline (or a small pinch of salt)
  • 1 twist orange peel, expressed and discarded

Stir. Strain. One big rock. Express and discard orange peel.


A bit too light and delicate. I'd like it to have a bit more oomph in flavor to match the deceptive punch in potency. Might try Dead Rabbit version.




The recipe link lists the rye and Dubonnet as 1/2 jigger, isn't that 1 oz each, not 1.5 oz?  FWIW, the Martin's Index app shows those as 1 oz with the rest of the ingredient proportions the same (and also notes that this is one of the earliest recipes that specified Cointreau by brand).  I get it, that's a pretty small drink by today's standards, but the other ingredients should probably be scaled up as well with an extra dash (or a range of 2-3 dashes).