Arnaud's Scotch & Dubonnet Cocktail From 1951 New Orleans - Cocktails After Dark

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Arnaud's Scotch & Dubonnet Cocktail From 1951 New Orleans - Glen And Friends Cocktails After Dark
This cocktail os found in the old cocktail book Ted Saucier's Bottoms Up published in 1951. It was contributed by Arnaud's Restaurant in New Orleans.
ARNAUD'S
Courtesy, Arnaud's Restaurant, New Orleans
⅔ Scotch
⅓ Dubonnet
Dash orange bitters
Lemon peel
Ice
Shake. Serve in a cocktail glass.
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2 окт 2024

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Комментарии : 48

@christophersherman2437 Год назад

Glenn I will meet ya at the border with a bottle, meet in the middle of the rainbow bridge, you bring a bottle of Canadian and I will bring a bottle of American. Great video, these remind me of a Manhattan just with Scotch or Irish whiskey. Going to try this one.

@lindacallahan7388 Год назад

Glenn I used to have Dubonnet over the rocks with a twist of lemon, plain, simple and refreshing. I believe that I will purchase a bottle of Dubonnet and give it a try, replacing my Perfect Brandy Manhattan every night. Thank you for bringing back memories of my past.

@wmschooley1234 Год назад

Glen: How timely now that the CDC has announced that malaria is back in America. Dubonnet originally was France’s alcohol response to their North Africa Foreign Legionnaires need for quinine to combat malaria. What a 21st century ad campaign:. “Drink an Arnaud’s, it taste good and will take good care of your malaria”😊😊

@patricklinkous Год назад

And we'll be banned from all social media platforms for spreading misinformation 🤭

@HansMaximum Год назад

Peel in a tin for shaking is called a "Regal Shake:" It can greatly enhance the citrus flavour in cocktails if you add the peel. The ice is supposed to bruise the peel and express more oils than using regular juice only. ... supposedly.

@Theaterverslaafde Год назад

That makes sense 👍🏻

@JosephCoates Год назад

Isn't scotch and sweet vermouth a Rob Roy?

@GlenAndFriendsCooking Год назад

Yes you are correct - and I should have been more clear about that. While Dubonnet is a fortified aromatised wine - it is actually classified as a ‘quinquina’ and not a vermouth. Subtly different.

@deannathethriftycorgi1581 Год назад

I found this cookbook at a library sale and sold it for about $80. The illustrations of women in it were quite saucy! Very fun.

@boozeontherocks Год назад

What a great comparison. Bith of those whiskeys are so different in flavour profiles. And substituting the Dubonet with the Sweet Vermouth that looks to balanace out a little smoother. Nicely done.

@gatamadriz Год назад

Seems like a variation on a Manhattan. I make mine with either Bullit rye or whisky and Carpano Antica vermouth, a dash of bitters.

@Raiden_N7 Год назад

I've always associated Dubonnet with the late Queen. I don't think I've ever actually seen it used in a cocktail recipe before though.

@lindacallahan7388 Год назад

I'd like to purchase The Queens Gin. I can't seem to be able to have it shipped to the United States. 😢

@tehklevster Год назад

At 5:35 I thought Glen was going to produce a bottle of Buckfast, the Scottish jaikey's Dubonnet 😅

@GlenAndFriendsCooking Год назад

I should have been more clear in the video: While Dubonnet is a fortified aromatised wine - it is actually classified as a ‘quinquina’ and not a vermouth. The dominant flavour in Quinquina comes from chinchona bark - the same as Tonic Water. The dominant flavour in Vermouth is Wormwood. So while they are both aromatised wines made from many different herbs, and spices; their flavour profiles are subtly different.

@nicoleturgeon-courchesne2212 Год назад

And Port?

@sdega315 Год назад

Scotch, sweet vermouth, dash of bitters is a Rob Roy. Great classic cocktail that seems to have been a bit forgotten.

@michaeldrapes8446 11 месяцев назад

It’s a fancy Manhattan

@ldg2655 Год назад

I think that would be good with 40 Creek whiskey… 40 Creek is, in my opinion, exceptionally smooth and easily drunk neat..

@irishpixierose Год назад

I enjoy learning about the different brands. I've never enjoyed sipping scotch, not sure if I'd like it in a cocktail.

@patricklinkous Год назад

Only one way to find out!

@kellybryson7754 Год назад

I don't drink, but I am amazed at how I just love watching these videos.

@AnnapurnaMoffatt Год назад

I rarely drink, and I also love these videos.

@stevemonkey6666 Год назад

Sorry for being ignorant, but I don't exactly know what Dubonet is.....

@vanderfleet-martin Год назад

I've been swapping out vermouth for dubonnet in cocktails and like it better.

@stevewhitcher6719 Год назад

I would say that Dubonnet is a vermouth! In the UK it is easy to get supermarket branded Vermouth ( which are all different) or the Branded cinzano. Before brexit I used to buy vermouth from an Spanish online shop and they were all very different! And the styles were very much French, Italian or Spanish. When you compare them all in one sitting you can really taste the differences.

@andrewduncan4908 Год назад

However dubonnet is not actually vermouth, though has some similarities. Vermouth, from its name, means that it has wormwood in it. Aromatised wines like Dubonnet and Lillet do not.

@op3129 3 месяца назад

try Lillet (vs Dubbonet)

@compupix Год назад

Ted Saucier... so that's where "hitting the sauce" came from. Carson used to use that phrase a lot.

@blastbernard Год назад

So this Ar-no is an Ar-yes? 🥁

@itzel1735 Год назад

I see what you did there.

@ducttapeengineer Год назад

I think the main characteristic of Dubonnet might be that it has quinine as a bitterant.

@rabidsamfan Год назад

I love when you experiment!

@larsen8059 Год назад

I'm totally intrigued!

@westislandkev Год назад

Just thoroughly enjoying, watching you prepare the drinks and all of the discussion afterwards. Just a complete meal.

@colleenuchiyama4916 Год назад

God I love you guys!

@ralphjenkins1507 Год назад

❤🎉❤

@ldg2655 Год назад

I love Arnaud’s!!

@tjs114 Год назад

Just a quick check regarding Dubonnet; the international version is 14.8% abv while the US version is 19% so in theory, it should have a bit more 'kick' and perhaps be a bit dryer in taste. I would also guess that the US version will use less Cinchona bark for steeping since it is the natural source of quinine and that makes it a controlled substance. So it will probably be treated similarly to wormwood in the States.