The Zaza cocktail, often called the Dubonnet cocktail, captivates with its simplicity and elegance: Dubonnet combined with gin. In the truest sense of the word: a royal drink.
45 ml Hayman Royal Dock gin 45 ml Dubonnet
Preparation: Stirred. Sprinkle with a lemon zest.
Alternatively and currently preferred by us:
45 ml Finsbury 47 gin 45 ml Antica Torino vino chinato
Preparation: 3 ice cubes, stirred for 30 seconds (90 times). Sprinkle with a lemon zest.
This drink was already enjoyed by the Queen Mum, and Elizabeth II is also said to have it daily, shortly before lunch. She prefers it made with one part gin and two parts Dubonnet. [1][2]
In terms of ingredients, this is a simple drink, but in terms of naming it, it is more difficult. It is mainly published as Zaza Cocktail or Dubonnet Cocktail. However, there are also drinks with a completely different recipe under these two names. In addition, a combination of Dubonnet, gin and optionally bitters is also published under other names. In our collection of recipes in the appendix, however, we do not differentiate according to the type of gin, so that recipes with Orange Gin and Old Tom Gin are also included. Only this gives a complete overview, especially as there are some, albeit few, recipes with the use of Old Tom Gin in a Dubonnet Cocktail. In addition to Zaza Cocktail and Dubonnet Cocktail, we find the following designations, with the year of first publication in parentheses: Appetizer Cocktail (1926), Appetizer No. 1 (1917), Appetizer No. 2 (1956), Arraras Cocktail (1928), Chinita Cocktail (1930), Colonial (1953), Coronation 1953 (1965), Daunou Cocktail (1927), Dauphine Cocktail (1931), Early Bird (1951), Edner Cocktail (1916), Hevia Cocktail (1930), Jackson Cocktail (1917), Jack Zeller (1908), Merry Widow Cocktail (1916), Nassau (1930), Piccad (1977), Real Cocktail (1927), Royal Cocktail (1922), Simpático (1930), Transvaal (1956).
Zaza Cocktail – Naming.
So what should we call this drink? We decide on Zaza Cocktail. The reasons are as follows:
Because of the accumulation, only Zaza Cocktail or Dubonnet Cocktail come into consideration. All the other names appear too rarely and are only used in 15 to 20 percent of cases.
At the beginning, the term Zaza Cocktail for drinks made with Dubonnet, gin and optionally bitters predominates over the term Dubonnet Cocktail for the same combination. Moreover, in this period, a Dubonnet Cocktail is predominantly understood as a drink made with other ingredients, whereas this is not the case for a Zaza Cocktail. So we are right to call this drink a Zaza Cocktail.The first printed recipe for a Zaza cocktail that we could find dates back to 1900. This is a combination of gin, French vermouth, bitters and some maraschino juice, [3] i.e. a kind of “fancy Martini Cocktail”, and we therefore do not want to consider this finding here for the naming. Here the Martini Cocktail, or rather the Martinez Cocktail, certainly has the older naming rights. We first found the name Zaza Cocktail for a combination of Dubonnet, gin and optional bitters in the books in 1908.
Zaza Cocktail. The New York Times. 8. May 1904. [6]
But it is mentioned in the New York Times as early as 1904: [6] „The Zaza cocktail is not so old but that it is new, and it finds favor with many of the Broadwayites. It is made up of dry gin, Dubonnet, and orange bitters, served in a cocktail glass. A modification of this, known as the Dubonnet cocktail, is made of Dubonnet, brandy, and orange bitters, the only difference being the substitution of brandy for the dry gin.“
Zaza Cocktail. The Washington Herald, 15. May 1907, page 3. [4]This suggests that the Zaza Cocktail was quite popular, and not only in New York. This is the only explanation for the fact that in 1907 it was used in The Washington Herald to advertise the purchase of gin and Dubonnet from the To-Kalon Wine Co. [4]
Zaza Cocktail. The San Francisco Call, 14. December 1908, page 4. [5]
In 1908, we read about the Zaza Cocktail in The San Francisco Call. It is reported that it was introduced to French visitors coming from Korea by Jules Clerfayt and that it was drunk several times. Unfortunately, we are not told what this Zaza Cocktail drunk in San Francisco was made of. [5]
The version with Dubonnet and gin is always prepared either with or without additional bitters. A look at the recipes will tell you which version is preferred:
Zaza Cocktail – Ingredients.
It turns out that up to 1919, gin and Dubonnet are prepared without bitters in about 75 per cent of the cases; after 1941, it is only about 65 per cent. We follow this assessment and refrain from adding bitters, especially since Dubonnet itself already contains bitters. There are various possibilities for the garnish; we find a lemon zest quite suitable.
Not much can be said about the meaning of the name. No explanation can be found. There is, however, a reference by William Boothby in 1908 that the Zaza cocktail originated in France and was well known in French cafés.
But here too, unfortunately, we do not know whether the Zaza cocktail came from France and became known in the USA, or whether it originated in the USA and was made known in every French café by 1908. We think the first variant is the most likely: the cocktail originated in France.
However, some say that the drink was named after the French play “Zaza”. It was written by Pierre Berton and Charles Simon, and the first performance took place at the “Théâtre du Vaudeville” in Paris in May 1898. Also in 1898, the English-language adaptation was performed at the “Lafayette Square Opera House” in Washington, D.C. and then in 1899 at the “Garrick Theatre” in New York City. [3][7]
The Garrick Theatre is directly adjacent to Broadway. [11] The success of the Zaza Cocktail on Broadway could therefore be well explained by the performance of the stage work on Broadway.
The role of Zaza was played very successfully in Paris by Gabrielle Réjane. [7][9] In New York von Leslie Carter. [12]
Against this background, it is therefore quite conceivable that the cocktail was actually named after this piece. Its popularity in France also fits into this picture.
There is also the possibility that the cocktail was named after an opera by Ruggero Leoncavallo that premiered in Milan in 1900 and was also performed in Paris in 1903, [10] but we consider this connection very unlikely.
It is also said that the ‘Dubonnet Cocktail’ originated in New York, at the Café Martin, which was run by Jean-Baptiste Martin, who came from France. [13-236]
Add the vermouth, gin, cherry juice and bitters to a bar glass with cracked ice. Stir well; twist piece of lemon peel on top; strain off into a cocktail glass and serve.
The Zaza cocktail is not so old but that it is new, and it finds favor with many of the Broadwayites. It is made up of dry gin, Dubonnet, and orange bitters, served in a cocktail glass. A modification of this, known as the Dubonnet cocktail, is made of Dubonnet, brandy, and orange bitters, the only difference being the substitution of brandy for the gin.
Something new and delicious. 1 part Dubonnet 1 part Dry Gin
Zaza Cocktail. The Washington Herald, 15. May 1907, page 3.
1907 Frank P. Newman: American-Bar. Seite 112. Zaza Cocktail.
Verre no 5 Mettre dans un gobelet en argent un peu de glace pilée: 2 traits Pepson bitter, 1/2 verre de gin, 1/3 verre vermouth Turin. Adapter un second gobelet, frapper fortement, passer dans le verre no 5, servir avec une cerise.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 27. Dubonnet Cocktail.
100% Doubonnet Fill glass with ice. Twist of orange peel, shake, strain and serve.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 37. Jack Zeller Cocktail.
50% Booth’s orange gin 50% Doubonnet. Fill glass with ice, stir, strain and serve.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 63. Zaza Cocktail.
50% Gordon dry gin 50% Doubonnet Fill glass with ice. Stir with spoon, Serve.
1908 William Boothby: The World’s Drinks. Seite 24. Dubonnet Cocktail.
Into a mixing-glass place some cracked ice, two dashes of Orange bitters, one-third jiggerful of dry sherry an d two-thirds jiggerful of French Dubonnet; stir thoroughly, strain into a chilled cocktail-glass, squeeze a piece of lemon peel over the top and serve with ice water on the side.
1908 William Boothby: The World’s Drinks. Seite 30. Zaza Cocktail.
(FRENCH.) Half Dubonnet and half dry English gin, cooled well and served in a vermouth or cocktail-glass, is known as a Zaza Cocktail in all French cafes.
1909 Carl A. Seutter: Der Mixologist. Seite 42. Dubonnet-Cocktail.
3—4 Stückchen Kristalleis, 3 Dashes Orange-Bitters, 1/3 Cocktailglas Sherry, 2/3 „ Dubonnet. Im übrigen verfahre man wie beim vorhergehenden Rezept. Serviere ohne Kirsche und Olive.
[Anmerkung: Beim vorhergehenden Rezept steht: Mische tüchtig mit einem Barlöffel, seihe es in ein Cocktailglas, in welches eine Kirsche gelegt wurde, drücke das Öl aus einem Stückchen Zitronenschale darüber und serviere.]
1909 Carl A. Seutter: Der Mixologist. Seite 42. Zaza-Cocktail.
3—4 Stückchen Kristalleis, 1/2 Cocktailglas Dubonnet, 1/2 „ dry english Gin. Verfalle wie bei Bronx-Cocktail, serviere mit Olive.
[Anmerkung: Beim Bronx-Cocktail steht: Mische tüchtig mit einem Barlöffel, seihe es in ein Cocktailglas, in welches eine Kirsche gelegt wurde, drücke das Öl aus einem Stückchen Zitronenschale darüber und serviere.]
1909 Jacob A. Didier: The Reminder. Seite 8. Dubonnet Cocktail.
Use mixing glass. 1/2 drink dry gin. 1/2 drink Dubonnet. 1/2 glasscracked ice. Stir, strain, and serve.
1909 Jacob A. Didier: The Reminder. Seite 21. Zaza Cocktail.
Use mixing glass. 2 dashes of orange bitters. 1/3 drink of Quinquina Dubon- net. 2/3 drink of Gordon gin (dry). 1/2 glass of cracked ice. Stir, strain into cocktail glass and serve.
1910 E. Moreno: Manual del cantinero o coktelero perfecto. Seite 19. Dubonnet Cocktail.
Introdúzcanse unos pedazos de hielo en un vaso bastante grande y añádase cuanto sigue: Cherri Brandi . . . . . . . . . . 4 gotas Orange . . . . . . . . . . . . . . 2 gotas Marrasquino . . . . . . . . . . 4 gotas Quinquina Dubonnet . . . . . 1 copa Agítese muy despacio el contenido y ofrézcase la bebida con una fruta de la estación.
1910 Jacob Abraham Grohusco: Jack’s Manual. Seite 40. Dubonnet Cocktail.
100% Dubonnet Fill glass with ice. Twist of orange peel, shake, strain and serve.
1910 Jacob Abraham Grohusco: Jack’s Manual. Seite 51. Jack Zeller Cocktail.
50% orange gin 50% Doubonnet. Fill glass with ice, stir, strain and serve.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 84. Zaza Cocktail.
50% dry gin 50% Dubonnet Fill glass with ice. Stir with spoon, strain. Serve.
1910 Raymond E. Sullivan: The Barkeeper’s Manual. Seite 5. Du Bonnett Cocktail.
One pony Gin, One dash lemon, One dash Orange Bitters, Three dashes Orange Curacao, One and one-half jiggers Du Bonnett. Strain through fine ice and serve with Cherry.
1912 E. J. M.: The Great American Cocktail. Dubonnet Cocktail.
One half jigger Dubonnet Shake, strain, One half jigger Gallatin Dry Gin Serve in Glass full of ice Cocktail glass
1912 E. J.M. The Great American Cocktail. Zaza Cocktail.
One half jigger Gallatin Dry Gin Stir, strain One half jigger Dubonnet Serve in Fill glass with ice, stir, strain, Cocktail glass
1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 24. Dubonnet Cocktail.
Into a mixing-glass place some cracked ice, two dashes of Orange bitters, one-third jiggerful of dry sherry and two-thirds jiggerful of French Dubonnet; stir thoroughly, strain into a chilled cocktail-glass, squeeze a piece of lemon peel over the top and serve with ice water on the side.
1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 24. Zaza Cocktail (French).
Half Dubonnet and half dry English gin, cooled well and served in a vermouth or cocktail-glass, is known as a Zaza Cocktail in all French cafes.
1912 William Boothby: The World’s Drinks and How to Mix Them. Anhang. Dubonnet Cocktail.
Equal parts of French Dubonnet wine and Coates Plymouth gin served as cold as possible is a Dubonnet Cocktail.
1912 William Boothby: The World’s Drinks and How to Mix Them. Anhang. Za Za Cocktail.
Make the same as a Dubonnet Cocktail.
1913 Carl A. Seutter: Der Mixologist. Seite 42. Dubonnet-Cocktail.
3—4 Stückchen Kristalleis, 3 Dashes Orange-Bitters, 1/2 Cocktailglas Sherry, 1/3 „ Dubonnet. Im übrigen verfahre man wie beim vorhergehenden Rezept. Serviere ohne Kirsche und Olive.
Seite 41. Vorheriges Rezept.
Mische tüchtig mit einem Barlöffel, seihe es in ein Cocktailglas, in das eine Kirsche gelegt wurde, drücke den Saft aus einem Stückchen Zitronenschale darüber und serviere.
1913 Carl A. Seutter: Der Mixologist. Seite 42. Zaza-Cocktail.
3 – 4 Stückchen Kristalleis, 1/2 Cocktailglas Dubonnet, 1/2 „ dry english Gin. Verfahre wie bei Bronx-Cocktail, serviere mit Olive.
Seite 41. Bronx-Cocktail.
Mische tüchtig mit einem Barlöffel, seihe es in ein Cocktailglas, in das eine Kirsche gelegt wurde, drücke den Saft aus einem Stückchen Zitronenschale darüber und serviere.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 57. Dauphine-Cocktail.
Mischglas mit 3—4 Stck. Eis, 1/2 Cock- tailglas Dubonnet, 1/2 Cocktailglas Gordon dry Gin, rühren, in Cocktailglas seihen, Olive, Citronenschale.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 58. Dubonnet-Cocktail.
Mischglas mit 3—4 Stck. Eis, 3 Spritzer Orange-Bitter, 1/4 Cocktailglas Sherry, 2/3 Cocktailglas Dubonnet, rühren, in Cocktailglas seihen, Citronen- schale.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 250. Za-Za-Cocktail.
Mischglas mit 3—4 Stck. Eis, 2 Spritzer Pepson-Bitter, 1/2 Cocktailglas Gin, 1/3 Cocktailglas ital. Vermouth, rühren, in Cocktailglas seihen, Kirsche.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 21. Dubonnet Cocktail.
1914 Anonymus: The Art of Mixing Them. Seite 24. Dubonnet Cocktail.
Fill mixing glass with cracked ice; one half Dubonnet; one half sherry; slice of orange. Shake well and frappe.
1914 Anonymus: The Art of Mixing Them. Seite 31. Zaza Cocktail.
Fill large bar glass 1/3 full fine ice; 3/4 jigger dry gin; 3/4 jigger Dubonnet orange bitters. Stir; strain into cocktail glass; serve with piece of orange peel on top.
1914 Ernest P. Rawling: Rawling’s Book of Mixed Drinks. Seite 22. Dubonnet Cocktail.
Over the ice in the mixing glass pour one-half measure Dubonnet one-half measure dry gin; Stir until cold and strain into serving glass. A dash of French vermouth may be added to this drink if desired.
1914 Ernest P. Rawling: Rawling’s Book of Mixed Drinks. Seite 41. Zaza Cocktail.
Over the ice in the mixer pour one-half measure Dubonnet one-half measure dry sherry; stir well, strain and serve with a hazel nut.
1914 Jacques Straub: Drinks. Seite 25. Dubonnet Cocktail.
1915 John B. Escalante: Manual del cantinero. Seite 16. Dubonet Cocktail.
(Dubonet cockteil) USE UN VASO DE LOS DE REFRESCO Echese la necesaria cantidad de hielo para mediar el vaso, y agréguese: Ginebra (Old Tom) . . . . . . . . 1 cucharada Dubonet . . . . . . . . . . . . . . . . 1 copita Mézclese bien con una cuchara, cuélese en una copa de las de cocktail, y sírvase con una guinda.
2 parts Gin 1 part Dubonnet Shake well. Strain into cocktail glass. There’s a very easy way to tell the dif- ference between this and the cigar of the same name (no ad!) … smell ’em!
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 47. Dubonnet Cocktail.
50% Gordon Dry Gin 50% Dubonnet No Bitters whatever. Stir well, don’t shake.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 48. Edner Cocktail.
50% Dubonnet 50% Gordon Dry Gin Twist of orange peel. Fill glass with cracked ice; stir, strain and serve in cocktail glass.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 54. Jack Zeller Cocktail.
50% Orange Gin 50% Dubonnet. Fill glass with ice, stir, strain and serve.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 59. Merry Widow Cocktail.
50% Dubonnet Wine 50% Gordon Dry Gin Fill glass with ice. Stir and strain in cocktail glass, twist of orange peel serve.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 75. Zaza Cocktail.
50% Gordon Dry Gin 50% Dubonnet Fill glass with ice. Stir with spoon, strain and serve.
1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 7. Appetizer No. 1.
1/2 Gin 1/2 Dubonnet Shake well in a mixing glass with cracked ice, strain and serve.
1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 14. Dubonnet Cocktail.
1 jigger Dubonnet 1 jigger Dry Gin Stir well in a mixing glass with a cube of ice, strain and serve.
1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 19. Jackson Cocktail.
1/2 Orange Gin 1/2 Dubonnet. 2 dashes Orange Bitters Stir well in a mixing glass with cracked ice, strain and serve.
1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 34. Zaza Cocktail.
1 jigger Dry Gin 1 jigger Dubonnet. 1 piece Orange Peel Shake well in a mixing glass with cracked ice, strain and serve.
1917 Jacob A. Didier: The Reminder. Seite 8. Dubonnet Cocktail.
Use mixing glass. 1/2 drink dry gin. 1/2 drink Dubonnet. 1/2 glass cracked ice. Stir, strain, and serve.
1917 Jacob A. Didier: The Reminder. Seite 21. Zaza Cocktail.
Use mixing glass. 2 dashes of orange bitters. 1/3 drink of Quinquina Dubon- net. 2/3 drink of Gordon gin (dry), 1/2 glass of cracked ice. Stir, strain into cocktail glass and serve.
1920 Anonymus: Good Cheer. Seite 12. Dubonnet Cocktail.
1920 Carl A. Seutter: Der Mixologist. Seite 42. Dubonnet-Cocktail.
3—4 Stückchen Kristalleis, 3 Dashes Orange-Bitters, 1/3 Cocktailglas Sherry, 2/3 „ Dubonnet. Im übrigen verfahre man wie beim vorhergehenden Rezept. Serviere ohne Kirsche und Olive.
Seite 41. Vorhergehendes Rezept.
Mische tüchtig mit einem Barlöffel, seihe es in ein Cocktailglas, in welches eine Kirsche gelegt wurde, drücke den Saft aus einem Stückchen Zitronenschale darüber und serviere.
1920 Carl A. Seutter: Der Mixologist. Seite 42. Zaza-Cocktail.
3—4 Stückchen Kristalleis, 1/2 Cocktailglas Dubonnet, 1/2 „ dry english Gin. Verfahre wie bei Bronx-Cocktail, serviere mit Olive.
Seite 41. Bronx-Cocktail.
Mische tüchtig mit einem Barlöffel, seihe es in ein Cocktailglas, in welches eine Kirsche gelegt wurde, drücke den Saft aus einem Stückchen Zitronenschale darüber und serviere.
1921 Adolphe Torelli: Guide du barman. Seite 46. Dubonnet Cocktail.
Shaker avec glace pilée, un trait de curaçao, un demi-verre de gin, un demi-verre à madère de Dubonnet, frapper et passer dans verre à pied garni de zeste et servez.
1921 Adolphe Torelli: Guide du barman. Seite 125. Zaza Cocktail.
Dans shaker avec glace pilée, un trait Pepson bitter, un de noyau, un tiers de verre à madère de vermouth de Martini et Rossi, autant de gin et autant de quinquina, frapper et passer dans verre à cocktail.
1922 Robert Vermeire: Cocktails. Dubonnet Cocktail.
Dubonnet is one of the best-known appetisers in the world. It is not only used for cocktails but also as a cooler and highball.
The Dubonnet Cocktail, formerly called “Zaza Cocktail,” includes: 1/4 gill of Gin. 1/4 gill of Dubonnet. Stir up in ice, strain into a cocktail-glass, and squeeze orange-peel on top.
When desired dry, use 2/6 gill of Gin and 1/6 gill of Dubonnet instead of equal parts.
In San Francisco the Dubonnet Cocktail is made differently. Its ingredients are: 3 dashes of Orange Bitters. 2/6 gill of Dubonnet. 1/6 gill of Dry Pale Sherry. Stir up well, strain into a cocktail-glass, with a cherry and lemon-peel squeezed on top.
Another Cocktail made with Dubonnet which is very popular in London just now includes: 1 dash of Orange Bitters. 1 dash of Angostura Bitters. 1/6 gill of Dubonnet. 1/6 gill of Sherry. 1/6 gill of French Vermouth. Orange-peel squeezed on top.
1922 Robert Vermeire: Cocktails. Royal Cocktail.
Fill the bar glass half full of broken ice and add: 1 dash of Orange Bitters. 1 dash of Angostura Bitters. 2/6 gill of Gin. 1/6 gill of Dubonnet. Stir up well, strain into a cocktail-glass, add a cherry, and squeeze lemon-peel on top. This drink is called Royal because it was first introduced at the Royal Hotel in Dieppe, 1921.
1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 28. Dubonnet Cocktail.
2/3 Dubonnet, 1/3 Gin.
1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 83. Za Za Cocktail.
2 dashes of Pepson Bitters, 1/3 Nicholson Gin, 2/3 Cinzano Italian Vermouth. Shake well, strain into cocktail glass, with a cherry. (Recipe by F. Newman, Paris.)
1924 Carlo Beltramo: Carlo’s cocktails et boissons américaines. Seite 29. Dubonnet cocktail.
Se prépare dans le tumbler ou grand gobe. let à moitié rempli de glace: Part égale de Dubonnet et de gin, quelques gouttes d’orange bitter, si on le désire plus sec, il suffît de mettre 1/3 de plus de gin et 1/3 de moins de Dubonnet.
1924 Carlo Beltramo: Carlo’s cocktails et boissons américaines. Seite 29. Zaza cocktail.
Se prépare dans le tumbler à moitié rempli de glace: Quelques gouttes de bitter orange, 2/3 de Dubonnet, 1/3 de sherry sec (solera) Pale. — Bien remuer et servir dans le verre à cocktail.
1924 Carlo Beltramo: Carlo’s cocktails et boissons américaines. Seite 39. Royal cocktail.
Se prépare dans le tumbler à moitié rempli de glace: Quelques gouttes d’angostura bitter, quelques gouttes d’orange bitter, 2/3 de Gor- don Gin, 1/3 Dubonnet. — Bien remuer et servir avec une cerise et un zeste de citron.
1924 León Pujol & Oscar Muñez: Manual del cantinero. Seite 5. Appetiser No. 1.
1/2 Gordon Gin 1/2 Dubonnet. Batido en vaso, sírvase en copa cocktail.
1924 León Pujol & Oscar Muñez: Manual del cantinero. Seite 29. Dubonnet Cocktail.
2/3 Dubonnet. 1/3 Gordon Gin. Bátase en vaso y sirvase en copa cocktail.
1924 León Pujol & Oscar Muñez: Manual del cantinero. Seite 40. Zaza.
1/2 Gordon Gin. 1/2 Dubonnet. Bátase y sirvase en copa cocktail con cáscara naranja.
1924 León Pujol & Oscar Muñez: Manual del cantinero. Seite 42. Zaza (Otra manera).
Lo mismo que un clover club con una copita de crema de menta verde en el de la copa sin mezcalarse.
1925 Carl A. Seutter: Der Mixologist. Seite 42. Dubonnet-Cocktail.
3-4 Stückchen Kristalleis, 3 Dashes Orange-Bitters, 1/3 Cocktailglas Sherry, 2/3 „ Dubonnet. Im übrigen verfahre man wie beim vorhergehenden Rezept. Serviere ohne Kirsche und Olive.
[Anmerkung: Beim vorherigen Rezept steht: Mische tüchtig mit einem Barlöffel, seihe es in ein Cocktailglas, in welches eine Kirsche gelegt wurde, drücke den Saft aus einem Stückchen Zitronenschale darüber und serviere.]
1925 Carl A. Seutter: Der Mixologist. Seite 42. Zaza-Cocktail.
3-4 Stückchen Kristalleis, 1/2 Cocktailglas Dubonnet, 1/2 „ dry english Gin. Verfahre wie bei Bronx-Cocktail, serviere mit Olive.
[Anmerkung: Beim Bronx-Cocktail steht: Mische tüchtig mit einem Barlöffel, seihe es in ein Cocktailglas, in welches eine Kirsche gelegt wurde, drücke den Saft aus einem Stückchen Zitronenschale darüber und serviere.]
1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 23. Dubonnet Cocktail.
1/2 Gin, 1/2 Dubonnet. Shake and strain.
1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 35. Jackson Cocktail.
1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 64. Zaza Cocktail.
1/2 Gin, 1/2 Dubonnet. Shake and strain.
1926 Anonymus: The Cocktail Book. Seite 13. Dubonnet Cocktail.
ONE-THIRD dry gin; two-thirds Du- bonnet. Fill with ice, stir well (do not shake), and strain into a cocktail glass.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 36. Dubonnet Cocktail.
2/3 Dubonnet, 1/3 Burrough’s Beefeater Gin.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 101. Za Za Cocktail.
2 dashes of Pepson Bitters, 1/3 Nicholson Gin, 2/3 Garcia Italian Vermouth. Shake well, strain into cocktail glass, with a cherry. (Recipe by F. Newman, Paris.)
1926 W. Slagter: Cocktails. Seite 40. Appetizer Cocktail.
Vult den Shaker met eenige stukjes ijs 1/2 Cocktailglas Dubonnet 1/2 Cocktailglas Gordon Dry Gin. Behandeling als bij recept No. 87.
[Anmerkung: Bei Rezept 87 steht: Bovenstaande goed vermengen en ver- koelen en zonder het ijs in een Cocktail- glas doen. Knijpt de olie uit een stukje Citroenschil. al boven de Cocktail hou- dende en legt deze op den rand van het glas. Zie ook inleiding No. 86.]
1927 Adolphe Torelli: American Drinks Dictionary. Seite 62. Dubonnet Cocktail.
Dans un shaker avec de la glace pilée, un trait de Curaçao, un trait d’Absinthe, un demi-verre de Gin, un demi- verre de Dubonnet. Agiter, passer dans un verre à cocktail. Zeste de citron.
1927 Anonymus: El arte de hacer un cocktail y algo mas. Seite 27. Dubonnet.
1/2 ginebra inglesa. 1/2 Dubonnet. Gotas de Orange Bitters. Bátase y sírvase.
1927 Anonymus: El arte de hacer un cocktail y algo mas. Seite 38. Jack Zeller.
1/2 Old Tom Gin. 1/2 Dubonnet y bátase.
1927 Anonymus: El arte de hacer un cocktail y algo mas. Seite 82. Zaza.
1/2 ginebra inglesa. 1/2 Dubonnet. Gota de Angostura bitters.
1927 Anonymus: The Cocktail Book. Seite 13. Dubonnet Cocktail.
Use Mixing Glass. ONE-THIRD dry gin; two-thirds Du- bonnet. Fill with ice, stir well (do not shake), and strain into a cocktail glass.
1927 Harry McElhone: Barflies and Cocktails. Seite 25. Dubonnet Cocktail.
2/3 Dubonnet, 1/3 Gin.
1927 Harry McElhone: Barflies and Cocktails. Seite 78. Za Za Cocktail.
2 dash es of Pepson Bitters, 1/3 Nicholson Gin, 2/3 Cin- zano Italian Vermouth. Shake well, strain into cocktail glass, with a cherry. (Recipe by F. Newman, Paris.)
1927 Jean Lupoiu: 370 recettes de cocktails. Seite 34. Dubonnet Cocktail.
2/3 Dubonnet, 1/3 Gin.
1927 Jean Lupoiu: 370 recettes de cocktails. Seite 107. Zaza Cocktail.
1927 Marcel Requien & Lucien Farnoux Reynaud: L’heure du cocktail. Seite 27. Daunou-Cocktail.
1/ Gin, 2/3 Dubonnet, 1 zeste d’orange. Communiqué par Mlle Jane Renquardt.
1927 Nina Toye & A. H. Adair: petits & grands verres. Seite 62. Le cocktail au quinquina. Zaza Cocktail.
Frapper ensemble quatre verres de quinquina, deux verres de xérès sec et une cuillerée de bitter à l’orange . Servir avec une cerise et un zeste de citron. VARIANTE Frapper ensemble deux verres de quinquina, deux verres de xérès et d eux verres de vermouth français. Ajouter une demi-cuillerée de bitter angostura et de bitter à l’orange. Servir avec un zeste de citron.
1927 Paul E. Lowe: Drinks. Seite 95. Zaza Cocktail.
Fill large bar glass 1-3 full fine ice. jigger dry gin. 3/4 jigger Dubonnet orange bitters. Stir; strain into cocktail glass; serve with piece of orange peel on top.
1927 Pedro Chicote: El bar americano en España. Seite 68. Real-Cocktail.
Prepárese en un gran vaso de cristal: 3 ó 4 pedacitos de hielo. 6 gotas de Orange bitters. 6 – de Angostura. 1/2 copita de gin. 1/2 – de Dubonet. Agítese muy bien y sírvase en copa de cocktail, con una rodaja de naranja.
1927 Pedro Chicote: El bar americano en España. Seite 73. Zaza-Cocktail.
Prepárese en un gran vaso de cristal: 4 ó 5 pedacitos de hielo. 1/2 copita de Dubonet. 1/2 – de gin. Agítese y sírvase en copa de cocktail, agre- gándole una guinda.
1927 Piero Grandi: Cocktails. Seite 34. Dubonnet Cocktail.
2/3 Dubonnet, 1/3 Gin.
1927 Piero Grandi: Cocktails. Seite 59. Za Za Cocktail.
2 gouttes de Campari Bitter, 1/3 de Nichol- son Gin, 2/3 de Cinzano Vermouth Italien. Mé- langez bien, versez dans un verre à Cocktail, servez avec un cherry.
1928 Anonymus: The Cocktail Book. Seite 13. Dubonnet Cocktail.
Use Mixing Glass. ONE-THIRD dry gin; two-thirds Du- bonnet. Fill with ice, stir well (do not shake), and strain into a cocktail glass. strain into cocktail glass.
1928 Charles Nicholas Reinhardt: „Cheerio!“. Seite 10. Dubonnet Cocktail.
Mix in container two-thirds part Dubonnet, one-third dry gin, fill with ice, stir well, but do not shake, and strain into cocktail glass.
1928 Pedro Chicote: Cocktails. Seite 109. Arraras-Cocktail.
Prepárese en cocktelera: Unos pedacitos de hielo. 8 ó 10 gotas de Angostura bitters. 3/4 de copita de gin Górdon. Una cuchárada de lás de café de Dubonnet. Agítese y sírvase en copa de cocktail.
1928 Pedro Chicote: Cocktails. Seite 138. Dubonnet-Cocktail.
Prepárese en cocktelera: Hielo picado. Unas gotas de Orange bitters. 1/2 copita de Dubonnet. 1/2 – de dry gin. Agítese y sírvase en copa de cocktail.
1928 Pedro Chicote: Cocktails. Seite 209. Real-Cocktail.
Prepárese en un gran vaso de cristal: 3 o 4 pedacitos de hielo. 6 gotas de Orange bitters. 6 – de Angostura. 1/2 copita de gin. 1/2 – de Dubonnet. Agítese muy bien y sírvase en copa de cocktail, con una rodaja de naranja
1928 Pedro Chicote: Cocktails. Seite 232. Zaza-Cocktail.
Prepárese en un gran vaso de cristal: 4 ó 5 pedacitos de hielo. 1/2 copita de Dubonnet. 1/2 – de gin. Agítese y sírvase en copa de cocktail; agregándole una guinda.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 62. Dubonnet Cocktail.
Dans un shaker avec de la glace pilée, un trait de Curaçao, un trait d’Absinthe, un demi-verre de Gin, un demi- verre de Dubonnet. Agiter, passer dans un verre à cocktail. Zeste de citron.
1929 Juan A. Laser: Libro de cocktail. The Cocktail Book. Seite 9. Dubonnet Cocktail.
Use la copa fría Una tercera parte de Gordon Gin. Dos terceras partes de Dubonett. En un vaso con dos trozos de hielo revuélvalo, (no lo bata) cuélelo y sírvalo en una copa de Cock- tail, fría.
1929 Juan A. Laser: Libro de cocktail. The Cocktail Book. Seite 35. Dubonnet Cocktail.
Use a chilled glass One third part of Gordon Gin. Two thirds parts of Dubonett. Put all into a glass with two pieces of ice, stir (do not shake) strain and serve in chilled cocktail glass.
1929 Schürger Rezsö: A Mixer. Seite 14. Dubonnet.
1 pob. Dubonnet 4 gyüiszü Orange Bitters (frappé)
1930 Anonymus: Here’s How. Seite 11. Dubonnet Cocktail.
1930 Charles Nicholas Reinhardt: „Cheerio!“. Seite 2. Dubonnet Cocktail.
Mix in container two thirds part Dubonnet, one third dry gin, fill with ice, stir well, but do not shake, and strain into cocktail glass.
1930 Edgar Baudoin: Les Meilleurs Cocktails. Seite 33. Dubonnet Cocktail.
2/3 Dubonnet, 1/3 Gin.
1930 F. Koki: Cocktails. Dubonnet-Cocktail.
Gebrauche ein Barglas mit Eis. 3 Dashes Orange-Bitters, 1/3 Cocktailglas Sherry, 2/3 ” Dubonnet. Mische gut mit einem Barlöffel, seihe es in ein Cocktailglas, drücke den Saft aus einem Stückchen Zitronenschale darüber und serviere.
1930 F. Koki: Cocktails. Zaza-Cocktail.
Gebrauche ein Barglas mit Eis. 1/2 Cocktailglas Dubonnet, 1/2 ” Dry Gin; mische gut mit einem Barlöffel, seihe es in ein Cocktailglas, presse den Saft aus einem Stückchen Zitronenschale darüber und serviere.
1930 Gedelp: Los „cock-tails“ mas abrosos. Seite 33. Simpático.
Hielo picado. Media copa de gin. Media copa de Dubonet. Bitter.
1930 Gerardo Corrales: Club de cantineros de la Republica de Cuba. Seite 37. Dubonnet Cocktail.
1/3 ginebra seca. 2/3 Dubonnet. Bátase. Cascarita de limón.
1930 Gerardo Corrales: Club de cantineros de la Republica de Cuba. Seite 45. Jack Zeller Cocktail.
1/2 ginebra Old Tom. 1 /2 Dubonnet. Revuélvase.
1930 Gerardo Corrales: Club de cantineros de la Republica de Cuba. Seite 71. Zaza Cocktail.
1/2 ginebra seca. 1/2 Dubonnet. Gotas Angostura.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 62. Dubonnet Cocktail.
1/2 Dubonnet. 1/2 Dry Gin. Stir well and strain into cocktail glass.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 181. Zaza Cocktail.
1/2 Dubonnet. 1/2 Dry Gin. Shake well and strain into cocktail glass.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 36. Dubonnet Cocktail.
2/3 Dubonnet, 1/3 Gin.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 91. Za Za Cocktail.
2 dashes of Pepson Bitters, 1/3 Nicholson’s Gin, 2/3 Italian Vermouth. Shake well, strain into cocktail glass, with a Cherry. (Recipe by F. Newman, Paris.)
1930 Jere Sullivan: The Drinks of Yesteryear. Seite 24. Nassau.
Long Island 1/2 Dubonnet Wine Society’s Own. 1/2 Orange Gin . Shake well and strain into cocktail glass.
1930 Judge Jr.: Noble Experiments. Seite 58. Dubonnet Cocktail.
1930 Miguel R. Reguera: Cocktails. Seite 53. Royal Cocktail.
En una cocktelera, con hielo picado: 10 gotas de curazao y Angostura 1/2 copa de Dubonnet 1/2 ” de ginebra. Agítese y sírvase con corteza de limón.
1930 Pedro Chicote: Le ley mojada. Seite 122. Chinita-Cocktail.
Prepárese en cocktelera: Unos pedacitos de hielo. 1/2 copita de gin. 1/2 — de Dubonnet. Agítese y sírvase en copa de cocktail.
1930 Pedro Chicote: Le ley mojada. Seite 139. Dubonnet-Cocktail.
Prepárese en cocktelera: Hielo picado. Unas gotas de Orange bitters. 1/2 copita de Dubonnet. 1/2 — de dry gin. Agítese y sírvasé en copa de cocktail.
1930 Pedro Chicote: Le ley mojada. Seite 160. Hevia-Cocktail.
Prepárese en cocktelera: Unos pedacitos de hielo. Unas gotas de Orange bitters. 1/2 copita de gin Grand Captain. 1/2 — de Dubonnet. Agítese y sírvase en copa de cocktail.
1930 Pedro Chicote: Le ley mojada. Seite 223. Real-Cocktail.
Prepárese en un gran vaso de cristal: 3 ó 4 pedacitos de hielo. 6 gotas de Orange bitters. 6 — de Angostura. 1/2 copita de gin. 1/2 — de Dubonnet. Agítese muy bien y sírvase en copa de cocktail, con una rodaja de naranja.
1930 Pedro Chicote: Le ley mojada. Seite 252. Zaza-Cocktail.
Prepárese en un gran vaso de cristal: 4 ó 5 pedacitos de hielo. 1/2 copita de Dubonnet. 1/2 — de gin. Agítese y sírvase en copa de cocktail, agregándo- le una guinda.
1930 Ridgely Hunt & George S. Chappell: The Saloon in the Home. Seite 71. The Zaza.
1/2 Gin. 1/2 Dubonnet. Note: The true beauty of a cocktail can only be brought out by the use of plenty of ice and elbow grease.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 36. Dubonnet.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 89. Zaza, No. 2.
Gin . . . . . . . . . . . . . . 1/3 jigger It. Vermouth . . . . . . . . . . 2/3 jigger . Creme de Menthe . . . . . 2 dashes Shake well with ice, strain into chilled cocktail glass, add Maraschino cherry and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 89. Zaza, No. 3.
Dubonnet . . . . . . . . . . 1/2 jigger Sherry . . . . . . . . . . . 1/2 jigger Stir well with ice, strain into chilled cocktail glass, add French hazel nut and serve.
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 173. Zaza.
Two dashes Orange Bitters One-third Tom Gin Two-thirds Dubonnet Stir; strain
Seite 105-106:
The stage, whether or not it drove men to drink in those days, certainly inspired much drinking, and suc- cessful plays often stood godfather for bartenders’ con- ceptions. …
Mrs. Leslie Carter must have heard, when she helped put Mr. Belasco large on the theatrical map, that “Zaza” made one of its biggest hits in the form of an invention of a Waldorf barman. The Zaza cocktail was somewhat milder than the Salome, for only one- third of its content was Old Tom Gin, that being allied with two-thirds Dubonnet and two dashes of Orange Bitters.
1931 Blanche Z. De Baralt: Cuban Cookery. Seite 128. Dubonnet Cocktail.
One third part Gordon Gin Two thirds Dubonnet Put all into a glass with two pieces of ice, stir, (do not shake) strain and serve in well chilled cocktail glass.
1931 Dominique Migliorero: L’art du shaker. Seite 22. Dubonnet Cocktail.
2 traits orange Bitters, 1/2 Gin, 1/2 Dubonnet. Bien glacer dans le verre à mélanges et servir dans verre a cocktail. Presser un zeste d’orange par-dessus.
1931 Dominique Migliorero: L’art du shaker. Seite 77. Za-Za Cocktail.
1 Ecorce d’orange, 1/2 Gin, 1/2 Dubonnet. Bien glacer. Passer dans un verre à cocktail. Servir.
1931 John: „Happy Days!“. Seite 43. Dubonnet Cocktail.
50 per cent Gordon Dry Gin 50 per cent Dubonnet. Stir well. Don’t shake.
1931 John: „Happy Days!“. Seite 54. Merry Widow Cocktail.
50 per cent Dubonnet Wine 50 per cent Gordon Dry Gin Fill glass with ice; stir and strain in cocktail glass, twist of orange peel and serve.
1932 Al Hirschfeld: Manhattan Oases. Seite 74. Dubonnet Cocktail.
2/3 Dubonnet, 1/3 gin. Shake well and pour into cocktail glass.
1932 Anonymus: One Hundred Ways. Seite 21. Dubonnet Cocktail.
1/3 gin 2/3 Dubonnet 1 thinly sliced piece of lemon peel Stir thoroughly with ice, strain, twist lemon peel and insert. Serve in glass No. 1.
2/3 of Dubonet. 1/3 of Gordon Gin. Shake with ice, and serve in a Manhattan glass with a peel of a lemon.
1932 James A. Wiley: The Art of Mixing. Seite 13. Dubonnet Cocktail.
2/3 Dubonnet, 1/3 Gin, jiggle with lotsa ice and pour.
1933 Anonymus: Bottoms Up! Y Como! Dubonnet.
1. Two thirds Dubonnet. 2. One third dry Gin.* Cocktail glass. Very cold, Stir. Strain. Squeeze lemon peel. *Use London Dry Gin.
1933 Anonymus: Hollywood’s Favorite Cocktail Book. Seite 16. Dubonnet Cocktail.
1/2 Dubonnet 1/2 Dry Gin Stir well and strain into cock- tail glass.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 62. Dubonnet Cocktail.
2/3 Dubonnet, 1/3 Old Tom Gin.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 132. Zaza Cocktail.
1/2 Dubonnet, 1/2 Sherry.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 150. Dubonnet Cocktail (2).
1/3 Bacardi, 1/3 Dubonnet, Juice of half Lemon, Teaspoonful of Grenadine.
1933 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 23. Dubonet Cocktail.
2/3 of Dubonet. 1/3 of Gordon Gin. Shake with ice, and serve in a Manhattan glass with a peel of a lemon.
1933 Anonymus: The Bartender’s Friend. Seite 68. Dubonnet Cocktail.
Dubonnet Shake up equal parts of Dubonnet and Dry Gin gin with plenty of shaved ice. Strain Ice into cocktail glass with twist of orange Orange Peel peel.
1933 Anonymus: The Cocktail Book. Seite 13. Dubonnet Cocktail.
ONE-THIRD dry gin; two-thirds Du- bonnet. Fill with ice, stir well (do not shake), and strain into a cocktail glass.
1933 Antonio Josa: Cocktelera universal. Seite 23. Dubonet Cocktail.
1/2 de Dubonet. 1/2 de Gin. AI servirlo se le añade una corteza de naranja.
1933 Antonio Josa: Cocktelera universal. Seite 50. Zaza Cocktail.
1/2 de Dubonet. 1/2 de Gin.
1933 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 7. Doubonnet Cocktail.
1 jigger Doubonnet Fill glass with ice Twist of orange peel Shake, strain, and serve.
1933 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 21. Zaza Cocktail.
1/2 jigger Gordon dry gin 1/2 jigger Dubonnet Fill glass with ice. Stir with spoon, strain, and serve.
1933 George A. Lurie: Here’s How. Seite 31. Dubonnet.
1934 Anonymus: Angostura Recipes. Seite 24. Dubonnet Cocktail as mixed at The Embassy Club.
1/2 Dubonnet 1/2 Gin 3 Dashes Angostura Stir with ice, strain and serve.
1934 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 23. Dubonet Cocktail.
2/3 of Dubonet. 1/3 of Gordon Gin. Shake with ice, and serve in a Manhattan glass with a peel of a lemon.
1934 Anonymus: The Complete bartender’s Guide. Seite 102. Dubonnet Cocktail.
1 pony Dry gin. 2 ponies Dubonet. Frappe till icy cold. Serve in cocktail glass.
1934 Anonymus: What goes with what. Seite 6. Dubonnet Cocktail.
Fill mixing glass with cracked ice, one-half Dubonnet, one-half Sherry, and slice of Orange. Shake well and Frappe.
1934 A. T. Neirath: Rund um die Bar. Seite 228. Za-Za-Cocktail.
Originalrezept von Frank Newman Paris Pepsin ist ein eiweißarti- ger Bestandteil des Magen- saftes und wird aus Lab- magen (Kälber-Käsemagen) von Saugkälbern hergestellt. Lab-Essenz ist der wei- nige Auszug aus Labmagen und wird als verdauungsför- derndes Mittel in der Medizin verwendet. 2 D. [Dash] Pepsin-Essenz 1/3 Dry Gin 2/3 Ital. Vermouth 1/3 Cognac M-Gl. [Mischglas] K. [Kirsche] Z. [Zitronenspirale]
1934 A. T. Neirath: Rund um die Bar. Seite 172. Dubonnet-Cocktail.
1/3 Gin 2/3 Dubonnet M-Gl. [Mischglas] O. [Olive] Z. [Zitronenspirale]
1934 Bernard: 100 Cocktails. Seite 32. Dubonnet Cocktail.
1/3 gill of Dubonnet. 1/6 gill of Dry Gin. 1/2 teaspoonful of Orange Bitters. 1/2 shakerful of broken Ice. The shaker is half filled with broken ice and the Dry Gin is added. Next add the Dubonnet and the Orange Bitters. Shake up and pass through a strainer into a cocktail glass. This is a very good apéritif.
1934 Bernard: 100 Cocktails. Seite 58. Royal Cocktail.
1/4 gill of Dubonnet. 1/2 gill of Gin. 2 dashes of Orange Bitters. 1 or 2 dashes of Orange Peel Juice. 1 Cherry. 1/2 tumblerful of broken Ice. The tumbler is half filled with broken ice and the Orange Bitters added. Then, add the Dubonnet and the Gin. Stir well and pass through a strainer into a small wine glass. Serve with a cherry and a dash of orange peel juice on top. This cocktail makes an excellent apéritif.
1934 Charles Nicholas Reinhardt: Punches and Cocktails. Seite 2. Dubonnet Cocktail.
Mix in container two thirds part Dubonnet, one third dry gin, fill with ice, stir well, but do not shake, and strain into cocktail glass.
1934 G. F. Steele: My New Cocktail Book. Seite 43. Dubonnet.
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 44. Dubonnet Cocktail.
2/3 Dubonnet, 1/3 Burrough’s Beefeater Gin.
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 110. Za Za Cocktail.
2 dashes of Pepson Bitters, 1/3 Nicholson’s Gin, 2/3 Cinzano Italian Vermouth. Shake well, strain into cocktail glass, with a Cherry. (Recipe by F. Newman, Paris.)
1934 Ira A. Altschul: Drinks as They Were Made Before Prohibition. Seite 8. Dubonnet.
Use small mixing glass. Two limps or cubes of ice. One-half jigger Dubonnet. One-half jigger Dry gin. Stir well and strain.
1934 Irvin S. Cobb: Irvin S. Cobb’s Own Recipe Book. Seite 40. Dubonnet.
1/2 Dubonnet, 1/2 Paul Jones Four Star Gin. Stir with cracked ice, strain and add twist of Lemon Peel. One of the world’s best appetizers. I heartily endorse it.
1934 Magnus Bredenbek: What Shall We Drink. Seite 18. Dubonnet Cocktail.
MIXING A DUBONNET COCKTAIL To make a Dubonnet Cocktail is one of the simplest opera- tions of them all. Two ounces of gin and two ounces of Dubonnet, a French preparation whose ingredients are secret, should be shaken until cold and served in cocktail glass. Easy, isn’t it? Try it with whisky or rum, instead of gin. Maybe you’ll like it. I do.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 3. Appetizer No. 1.
1/2 Gin 1/2 Dubonnet Stir well with cracked ice, and strain. Use glass number 1
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 25. Dubonnet Cocktail.
1/2 Jigger Dubonnet 1/2 Jigger Dry Gin Stir well with a cube of ice and strain. Add a twist of Lemon Peel. Use glass number 1
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 43. Jackson Cocktail.
1/2 Gin 1/2 Dubonnet 2 Dashes Orange Bitters Stir well with a cracked ice and strain. Use glass number 1
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 103. Zaza Cocktail.
1 Jigger Dry Gin 1 Jigger Dubonnet 1 Piece Orange Peel Stir well with cracked ice and strain. Use glass number 1.
1934 Tom & Jerry: How to Mix Drinks [collectiv1801]. Seite 102. Dubonnet Cocktail.
1 pony Dry gin. 2 ponies Dubonet. Frappe till icy cold. Serve in cocktail glass.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 63. Dubonnet.
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 78. Zaza No. 2.
Two dashes Orange Bitters One-third Tom Gin Two-thirds Dubonnet (Stir)
Seite 22-23:
The stage, whether or not it drove men to drink in those days, certainly inspired much drinking, and success- ful plays often stood godfather for bartenders’ concep- tions. …
Mrs. Leslie Carter must have heard, when she helped make David Belasco loom larger on the theatrical map, that “Zaza” made one of its biggest hits in the form of an invention of a Waldorf barman. The Zaza cocktail was somewhat milder than the Salome, for only one-third of its content was Old Tom Gin, that being allied with two- thirds Dubonnet and tw’o dashes of Orange Bitters.
1935 Anonymus: Fancy Drinks. Seite 14. Dubonnet (Sweet).
2/3 Dubonnet 1/3 Gin Slice Orange Peel
1935 Anonymus: Sloppy Joes Cocktail Manual. Seite 23. Dubonnet Cocktail.
2/3 of Dubonet. 1/3 of Gordon Gin. Shake with Ice, and serve in a Manhattan glass with a peel of a lime.
1935 Anonymus: The Art of Mixing Drinks. Seite 54. Dubonnet Cocktail.
(As served at the Embassy Club) 1 Pony of Dubonnet 1 Pony dry gin 3 Dashes of Angostura bitters
1935 George Pillaert: Le Bar Américan. Seite 37. Dubonnet Cocktail.
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 29. Dubonnet.
In mixing-glass: a dash of Angostura Bitters, one glass of Dubonnet; stir slightly and serve with Lemon peel.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 217. Dubonnet Cocktail.
Usese la cocktelera. Unos pedacitos de hielo. Una cucharadita de jarabe de Granadina Fortuny. 1/2 parte de Dry Gin Sumner’s. 1/2 parte de Dubonnet. Agítese, cuélese y sírvase en copa de 90 gramos.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 387. Zaza Cocktail.
Usese la cocktelera. Unos pedacitos de hielo. 1/2 parte de Dubonnet. 1/2 parte de Dry Gin Sumner’s. Una cucharadita de parabe de Grosella Fortuny. Agítese, cuélese y sírvase en copa de 90 gramos.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 28. Dubonnet Cocktail.
1/3 dry gin. 2/3 Dubonnet. Shake well and serve. Dress with lime peel.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 41. Jack Zeller Cocktail.
1/2 Tom gin. 1/2 Dubonnet. Stir well and serve.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 60. Zaza Cocktail.
1/2 dry gin. 1/2 Dubonnet. Drops of Angostura bitters.
1937 John R. Iverson: Liquid Gems. Seite 47. Dubonett Cocktail.
Bar glass — Ice 1 oz. Dubonett Wine 1/2 oz. Gin 1/4 oz. French Vermouth Twist of lemon peel Stir, strain and serve in cocktail glass. No decoration.
Observations This is not a very powerful drink, but the pe- culiar flavor of Dubonett gives this cocktail a certain distinction all its own. It is recommended as a fairly satisfactory appetizer as well.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 95. Dubonnet Cock-Tail.
Tercera parte ginebra BOOTH ‘S. Dos terceras partes Dubonnet. Bátase. Cascarita de limón.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 104. Jack Zeller Cock-Tail.
Media parte ginebra Old Tom. Media parte Dubonnet. Revuélvase.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 127. Zaza Cock-Tail.
Media parte ginebra BOOTH ‘S. Media parte Dubonnet. Gotas Angostura.
1937 United Kingdom Bartender’s Guild: Approved Cocktails. Dubonnet.
50% Dubonnet. 50% Dry Gin. Stir and strain into cocktail glass.
1937 United Kingdom Bartender’s Guild: Approved Cocktails. Dubonnet Royal.
2 dashes Angostura. 2 dashes Orange Curaçao. 66 2/3 % Dubonnet. 33 1/3 % Gin. Mix and strain into glass. Add dash of Absinthe on top. Serve with a Maraschino cherry.
1937 William J. Tarling: Café Royal Cocktail Book. Dubonnet.
1/2 Dubonnet. 1/2 Dry Gin. Stir and strain into cocktail glass.
1937 William J. Tarling: Café Royal Cocktail Book. Dubonnet Royal.
2 dashes Angostura. 2 dashes Orange Curasao. 2/3 Dubonnet. 1/3 Gin. Mix and strain into glass. Add dash of Absinthe on top. Serve with a Maraschino cherry.
1938 Anonymus: Cocktails. Seite 10. Dubonnet Cocktail.
1938 Anonymus: Sloppy Joe’s Cocktail Manual. Seite 23. Dubonet Cocktail.
2/3 of Dubonet. 1/3 of Gordon Gin. Shake with ice, and serve in a Manhattan glass with a peel of a lime.
1938 Anonymus: The Merry Mixer. Dubonnet (Dry) Cocktail.
1/2 Dubonnet 1/2 Schenley’s Silver Wedding Gin Stir well and strain into cocktail glass,
1938 Anonymus: The Merry Mixer. Dubonnet (Sweet) Cocktail.
2/3 Dubonnet 1/3 Schenley’s Silver Wedding Gin Slice Orange Peel Stir and strain into cocktail glass.
1938 Bud Caroll: Popular Drinks of Today. Seite 14. Dubonnet.
Dubonnet . . . . . . . . 1/2 jigger Gin . . . . . . . . . . . . 1/2 jigger . Maraschino . . . . . 1 dash Stir well in bar glass with cube ice. Serve in chilled large cocktail glass.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 110. Dubonnet Cocktail – No. 1.
1/2 Dubonnet 1/2 Dry Gin Stir well Strain into Cocktail Glass
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 110. Dubonnet Cocktail – No. 2.
1 pony Dry Gin 1 pony Dubonnet 2 dashes Maraschino 2 drops French Vermouth Shake well Strain into Cocktail Glass
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 120. Jackson Cocktail.
2 dashes Orange Bitters 1/2 Orange Gin 1/2 Dubonnet Stir well Strain into Cocktail Glass
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 148. Zaza Cocktail – No. 1.
1 pony Dubonnet 1 pony Dry Gin Shake well Strain into Cocktail Glass
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 148. Zaza Cocktail – No. 2.
1 pony Dubonnet 1 pony Sherry Shake well Strain into Cocktail Glass
1938 Jean Lupoiu: Cocktails. Seite 60. Dubonnet Cocktail.
Dans le verre à mélange: 1 jet de Bitter Campari, 1 verre de Dubonnet. Mélanger et servir avec un zeste de citron.
1938 Jean Lupoiu: Cocktails. Seite 60. Dubonnet Cocktail (Special).
Dans le verre à mélange: 1/2 Dubonnet, 1/2 Gordon’s Dry Gin. Mélanger et servir.
1938 Jean Lupoiu: Cocktails. Seite 155. Zaza Cocktail.
Dans le verre à mélange: 1 jet de Bitter Campari, 1/2 Dubonnet, 1/2 Booth’s Yellow Gin. Mélanger et servir.
1938 Robert Vermeire: L’art du cocktail. Seite 27. Dubonnet.
Verre à mélange: Doux 2/3 Dubonnet et 1/3 gin. Demi-sec 1/2 Dubonnet et 1/2 gin. Sec 1/3 Dubonnet et 2/3 gin. Remuer à la cuiller. Passer dans le verre et presser pelure d’orange dessus.
A San Francisco ce cocktail se prépare: 3 traits d’orange bitter. 1/3 sherry pale dry. 2/3 Dubonnet.
«Dubonnet spécial» au shaker: 1 trait d’orange bitter. 1 trait d’angostura bitter. 1/3 dry pale sherry warri. 1/3 vermouth Chappaz. 1/3 Dubonnet. Frapper. Passer dans le verre dans lequel on a pressé d’avance une pelure d’orange et une pelure de citron. Ce cocktail est connu en Belgique sous le nom de «ROBERT’S SPECIAL». Je l’ai créé à la suite du vote de la loi Vandervelde en 1919 qui défend la vente dans les lieux publics de tous les spiritueux titrant plus de 18°.
1938 Robert Vermeire: L’art du cocktail. Seite 43. Royal.
Verre à mélange: 1 trait d’orange bitter. 1 trait d’angostura bitter. 2/3 gin. 1/3 Dubonnet. Remuer à la cuiller. Passer dans le verre. Ajouter cerise et presser pelure de citron dessus. (Recette Royal Hôtel Dieppe, 1921.)
1938 Robert Vermeire: L’art du cocktail. Seite 52. Za-Za.
Verre à mélange: 1 trait d’angostura bitter. 1/2 gin. 1/2 Dubonnet. Bien remuer et passer dans le verre. Avant la guerre 1914-1918 ce cocktail était très populaire sur le continent, on le faisait alors de la façon suivante: Verre à mélange: 2 traits de pepson bitter. 1/3 dry gin. 2/3 vermouth italien. Remuer à la cuiller. Passer dans le verre et ajouter une cerise.
1939 Ambrose Heath: Good Drinks. Seite 28. Dubonnet.
1/2 Dubonnet 1/2 Dry Gin
1939 Anonymus: Bar La Florida Cocktails. Seite 30. Dubonnet Cocktail.
1/2 Dubonnet. 1/2 Veterano Brandy. 1/2 Teaspoonful Curacao. Do not shake. Strain and serve very cold.
1939 Anonymus: Cuna del Daiquiri Cocktail. Seite 27. Dubonnet Cocktail.
1/2 Dubonnet. 1/2 Gin. 1/2 Teaspoonful Curacao. Do not shake. Strain and serve very cold.
1939 Anonymus: Floridita Cocktails. Seite 29. Dubonnet Cocktail.
1/2 Dubonnet. 1/2 Ginebra Seagrams. 1/2 Teaspoonful Curacao. Do not shake. Strain and serve very cold.
1939 Anonymus: Sloppy Joe’s Cocktail Manual. Seite 22. Dubonet Cocktail.
2/3 of Dubonet. 1/3 of Gordon Gin. Shake with ice, and serve in a Manhattan glass with a peel of a lime.
1940 Anonymus: Professional Mixing Guide. Seite 30. Dubonnet Cocktail.
1/2 Dry Gin, 1/2 Dubonnet. Stir in a thoroughly chilled cocktail glass. (The Dubonnet should also be well chilled before serving.)
1940 Anonymus: Recipes. Seite 18. Dubonnet Cocktail.
Use mixing glass – 2 cubes ice 2/3 jigger Dubonnet 2/3 jigger Gin Stir. Strain into cocktail glass and serve with cherry.
1940 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 17. Dubuonet Cocktail.
2/3 of Dubonet. 1/3 of Gordon Gin. Shake with ice, and serve in a Manhattan glass with a peel of a lime.
1940 Charles: The Cocktail Book. Seite 52. Dubonnet Cocktail.
1/4 gill of Dubonnet, 1/4 gill of dry gin. Use the mixing glass. Serve with a little lemon-peel juice squeezed on top.
1940 Crosby Gaige: Crosby Gaige’s Cocktail Guide. Seite 31. Put On Your Old Dubonnet.
1/2 part Dry Gin 1/2 part Dubonnet (chilled) Stir in a chilled cocktail glass.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 3. Appetizer No. 1.
1/2 Gin 1/2 Dubonnet Stir well with cracked ice, and strain. Use glass number 1
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 25. Dubonnet Cocktail.
1/2 Jigger Dubonnet 1/2 Jigger Dry Gin Stir well with a cube of ice and strain. Add a twist of Lemon Peel. Use glass number 1
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 43. Jackson Cocktail.
1/2 Gin 1/2 Dubonnet 2 Dashes Orange Bitters Stir well with a cracked ice and strain. Use glass number 1
1940 Pedro Talavera: Los secretos del cocktail. Seite 77. Dubonet Cocktail.
En un gran vaso de cristal, unos pedacitos de hielo. 6 gotaas de Orange Bit- ter. 1/2 copa de Captain’s Gin. 1/2 ídem de Dubonet. Se agita bien y se pasa al vaso núm. 3, con, una cereza.
Dubonnet Cocktail. Pedro Talavera, Los secretos del cocktail, 1940. Page 77.
1941 W. C. Whitfield: Here’s How. Seite 54. Dubonnet.
1/2 Dubonnet 1/2 Dry Gin
1943 Oscar Haimo: Cocktail Digest. Seite 37. Dubonnet Cocktail.
1 1/3 oz. Dubonnet 1 1/3 oz. Gin Twist of Lemon Peel Stir.
1943 Oscar Haimo: Cocktail Digest. Seite 52. Merry Widow Cocktail.
1 1/3 oz. Gin 1 1/ Dubonnet Twist of Lemon Peel Shake.
1943 Oscar Haimo: Cocktail Digest. Seite 77. Zaza Cocktail.
1 1/3 oz. Dubonnet 1 1/3 oz. Gin Twist of orange peel Decorate ivith cherry Stir.
1944 Crosby Gaige: The Standard Cocktail Guide. Seite 35. Merry Widow Cocktail.
1 jigger Gin 1 jigger Dubonnet Dash of Orange Bitters Stir with cracked ice. Serve with twist of Lemon Peel.
1944 Crosby Gaige: The Standard Cocktail Guide. Seite 73. Dubonnet Cocktail.
1 jigger Dubonnet 1 jigger Gin Stir in chilled Cocktail glass. Add twist of Lemon Peel.
1 oz. Dubonnet 1 oz. Rye Whiskey 1 Dash Orange Bitters
1944 Oscar Haimo: Cocktail Digest. Seite 47. Dubonnet Cocktail.
1 1/3 oz. Dubonnet 1 1/3 oz. Gin Twist of Lemon Peel Stir.
1944 Oscar Haimo: Cocktail Digest. Seite 93. Zaza Cocktail.
1 1/3 oz. Dubonnet 1 1/3 oz. Sloe Gin Twist of orange peel Decorate with cherry Stir.
1945 R. M. Barrows & Betty Stone: 300 Ways to Mix Drinks. Seite 19. Zaza Cocktail.
1 1/2 Oz. Dry Gin 1 1/2 Oz. Dubonnet Stir well with ice and strain. 1 Twist of Orange Peel
1946 Bill Kelly: The Roving Bartender. Seite 31. Dubonnet Cocktail.
3/4 oz. Dubonnet 1 oz. dry gin Twist lemon peel. Stir.
1946 Lucius Beebe: The Stork Club Bar Book. Seite 46. Dubonnet Cocktail.
1 1/3 oz. Dubonnet 1 1/3 oz. gin Twist of lemon peel. Stir and serve chilled in 3 oz. cocktail glass.
1946 Lucius Beebe: The Stork Club Bar Book. Seite 89. Merry Widow.
1 1/3 oz. gin 1 1/3 oz. dubonnet Twist of lemon peel. Stir and serve in 3 oz. cocktail glass.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 52. Dubonnet Cocktail.
1 1/3 oz. Dubonnet 1 1/3 oz. Gin Stir Twist of Lemon Peel
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 105. Zaza Cocktail.
1 1/3 oz. Byrrh 1 1/3 oz. Sloe Gin Twist of orange peel Stir.
1947 A. Vermeys: Cocktails. Seite 39. Dubonnet Cocktail.
1 trait Bitter Campari; 1 verre Dubonnet. Servir avec zeste de citron.
1947 A. Vermeys: Cocktails. Seite 39. Dubonnet Cocktail Special.
1/2 Dubonnet; 1/2 Dry Gin. Autre recette: 2/3 Dubonnet; 1/3 Dry Gin; 1 trait Absin- the; 1 trait Anisette. Servir avec zeste de citron et courte paille.
1947 A. Vermeys: Cocktails. Seite 94. Zaza Cocktail (Le Cocktail au Quinquina).
2/3 Quinquina; 1/3 Xérès sec; 1 trait Bitter Orange. Servir avec cerise et zeste de citron. Autre recette: 1/3 Quinquina; 1/3 Xérès; 1/3 Noilly; 1 trait Angustura; 1 trait Bitter Orange. Servir avec zeste de citron. Autre recette: 1 trait Bitter Campari; 1/2-Dubonnet; 1/2 Gin.
1947 Pedro Chicote: Cocktails mundiales. Seite 111. Arraras-Cocktail.
Prepárese en cocktelera: Unos pedacitos de hielo. 8 ó 10 gotas de Angostura bitters. 3/4 de copita de gin español. Una cucharada de las de café de Dubonnet. Agítese y sírvase en copa de cocktail.
1947 Pedro Chicote: Cocktails mundiales. Seite 140. Chinita-Cocktail.
Prepárese en cocktelera: Unos pedacitos de hielo. 1/2 copita de gin. 1/2 copita de Dubonnet. Agítese y sírvase en copa de cocktail.
1947 Pedro Chicote: Cocktails mundiales. Seite 147. Dubonnet-Cocktail.
Prepárese en cocktelera: Hielo picado. Unas gotas de Orange bitters. 1/2 copita de Dubonnet. 1/2 copita de dry gin. Agítese y sírvase en copa de cocktail.
1947 Pedro Chicote: Cocktails mundiales. Seite 256. Zaza-Cocktail.
4 ó 5 pedacitos de hielo. 1/2 copita de Dubonnei. 1/2 copita de ginebra española. Agítese y sírvase en copa de cocktail, añadiéndole una guinda.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 62. Dubonnet Cocktail.
Dans un shaker avec de la glace pilée, un trait de Curaçao, un trait d’Absinthe, un demi-verre de Gin, un demi- verre de Dubonnet. Agiter, passer dans un verre à cocktail. Zeste de citron.
1948 Bill Kelly: The Roving bartender. Seite 46. Zaza Cocktail.
1/4 oz. benedictine 1/4 oz. French Vermouth 1 oz. gin Shake. Twist orange peel.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 177. Dubonnet.
1 part Dubonnet 1 part Gin Follow instructions for the Dry Picon, above.
[Stir with cracked ice. A twist of lemon over each drink.]
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 263. Za-Za.
The most common version of this drink is equal parts of gin and Dubonnet, decorated with a twist of lemon peel. A second version substitutes sloe gin for the dry gin. A third version substitutes dry sherry for the gin. Still another version consists of a Sweet Martini with a dash of creme de menthe.
1948 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 10. Dubonnet Cocktail.
1 jigger Dubonnet Fill glass with ice Twist of orange peel Shake, strain, and serve.
1948 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 32. Zaza Cocktail.
1/2 jigger Gordon dry gin 1/2 jigger Dubonnet Fill glass with ice Stir with spoon, strain, and serve.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 342. Dubonnet No. 1.
1 Ginebra. 1 Dubonnet. Hielo. Batirlo 15 veces, colarlo y sei virio con una cascarita de limón.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 373. Dubonnet.
1 vasito de Dubonnet. 1/2 vasito de jarabe de limón. Servido en un vaso gran- de con hielo y soda o ga- seosa.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 387. Jack Zeller.
1/2 ginebra Old Tom. 1/2 Dubonnet. Hielo. Revuélvase, cuéle- se y sírvase.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 399. Zaza.
1/2 ginebra seca. 1/2 Dubonnet Gotas de Angostura. Hielo. Revuélvase, cuélese y sírvase.
1948 Jean Lupoiu: Cocktails. Seite 47. Dubonnet Cocktail.
Dans le verre à mélange: 1 jet de Bitter Campari, 1 verre de Dubonnet. Mélanger et servir avec un zeste de citron.
1948 Jean Lupoiu: Cocktails. Seite 47. Dubonnet Cocktail (Special).
Dans le verre à mélange: 1/2 Dubonnet, 1/2 SEACERS Dry Gin. Mélanger et servir.
1948 Jean Lupoiu: Cocktails. Seite 112. Zaza Cocktail.
Dans le verre à mélange: 1 jet de Bitter Campari, 1/2 Dubonnet, 1/2 SEACER’S Gin. Mélanger et servir.
1948 Maurice Bonnet: Le livre d’or du bar americain. Seite 89. Dubonnet-Cocktail.
Dans un shaker: 1 cuillerée glace pilée, 3 gouttes curacao , 3 gouttes anisette, 1/2 verre à liqueur de Gin, 1/2 verre à Madère Dubonnet. Agiter, verre à cocktail. 1 zeste de citron.
1948 Trader Vic: Bartender’s Guide. Seite 98. Appetizer Cocktail.
1 oz. gin 1 oz. Dubonnet Stir with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 122. Dubonnet Cocktail.
3/4 oz. gin 3/4 oz. Dubonnet Stir with large ice; strain into chilled cocktail glass. Twist lemon peel over drink. Variations: (1) Wet chilled cocktail glass with French vermouth and toss out; add 2 dashes mara- schino liqueur to above formula. (2) Add 1 dash orange bit- ters. (3) Add 1 dash French vermouth.
1948 Trader Vic: Bartender’s Guide. Seite 122. Dubonnet Dry Cocktail.
1 oz. gin 1/2 oz. Dubonnet Stir with large ice; strain into chilled cocktail glass. Twist lemon peel over drink.
1948 Trader Vic: Bartender’s Guide. Seite 173. Roc-A-Coe Cocktail.
3/4 oz. gin 3/4 oz. sherry Stir with cracked ice; strain into chilled cocktail glass. Serve with maraschino cherry.
1948 Trader Vic: Bartender’s Guide. Seite 196. Zaza Cocktail.
3/4 dry gin 3/4 oz. Dubonnet . 1 piece orange peel Stir with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 252. Dubonnet Cocktail.
1/2 oz. Dubonnet 1/2 oz. sherry 1/2 oz. French vermouth 1 dash orange bitters . 2 drops Angostura bitters Stir with cracked ice; strain into chilled cocktail glass. Twist lemon peel over drink.
1948 Trader Vic: Bartender’s Guide. Seite 258. Zaza Cocktail 2.
3/4 oz. Dubonnet 3/4 oz. gin Shake with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 258. Zaza Cocktail 3.
3/4 oz. sherry 3/4 oz. Dubonnet Stir with cracked ice; strain into chilled cocktail glass.
1949 Anonymus: Bottoms Up. Seite 16. Dubonnet Cocktail.
1 1/2 oz. Dubonnet 3/4 oz. Dry Gin 1 Dash Orange Bitters may be added Stir well with cracked Ice, strain into 3 oz. Cocktail glass. Twist of Lemon Peel on top and drop in glass.
1949 Anonymus: Bottoms Up. Seite 18. Dubonnet Cocktail.
1 1/2 oz. Dubonnet 3/4 oz. Dry Gin 1 Dash. Orange Bitters may be added Stir well with cracked Ice, strain into 3 oz. Cocktail glass. Twist of Lemon Peel on top and drop in glass.
1949 Anonymus: Professional Mixing Guide. Seite 31. Dubonnet Cocktail.
1/2 Dry Gin, 1/2 Dubonnet. Stir in a thoroughly chilled cocktail glass. (The Dubonnet should also be well chilled before serving).
1949 Emile Bauwens: Livre de Cocktails. Seite 41. Dubonnet Cocktail.
1 Trait Orange Bitter – 1/2 Gordon’s Gin – 1/2 Dubonnet – Remuer au verre à mélange et passer dans un verre à cocktail; avant de servir, ajouter un zeste d’orange.
1949 Emile Bauwens: Livre de Cocktails. Seite 49. Jackson Cocktail.
2 Traits Orange Bitter – 1/2 Dubonnet – 1/2 Orange Gordon’s Gin – Remuer au verre à mélange et passer dans un verre à cocktail;
1949 Emile Bauwens: Livre de Cocktails. Seite 77. Royal Cocktail.
1 Trait Orange Bitter – 1 Trait Angostura Bitter – 2/3 Gin – 1/3 Dubonnet – Remuer au verre à mélange et passer dans un verre à cocktail. (Recette Robert’s – Le Zoute).
1949 Emile Bauwens: Livre de Cocktails. Seite 95. Zaza Cocktail.
1 Trait Angosturo Bitter – 1/2 Gordon’s Gin – 1/2 Dubonnet – Remuer au verre à mélange et passer dans un verre à cocktail.
Zaza cocktail. Emile Bauwens, Livre de cocktails, 1949. Pagee 95.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 342. Dubonnet-Cocktail.
1 d. Orangebitter, 1/3 Gin, 2/3 Dubonnet. Rühren. Olive zum fertigen Cocktail.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 378. Jackson-Cocktail.
2 d. Orangebitter, 1/2 Gordon’s dry Gin, 1/2 Dubonnet. Schütteln.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 470. Zaza-Cocktail.
1/3 Gin, 1/3 ital. Vermouth, 1/3 Dubonnet. Gut rühren.
1949 Wilhelm Stürmer: Cocktails by William. Seite 51. Dubonnet Cocktail.
1949 Wilhelm Stürmer: Cocktails by William. Seite 51. Dubonnet Cocktail.
2/3 Dry Gin, 1/3 Cordial Medoc, Saft von einer Limone.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 45. Appetizer [No. 1].
1 part Dubonnet 1 part Gin Stir well with cracked ice and strain.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 53. Dubonnet / Jackson.
1 part Dubonnet 1 part Gin Stir with large piece ice and strain. Twist of lemon peel. Add 2 dashes Orange Bitters and get JACKSON.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 70. Royal No. 3.
1/2 oz. Dubonnet 2 drops Angostura Bitters 1 dash Orange Bitters 1 oz. Gin Stir with cracked ice and strain.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 77. Zaza.
1/2 jigger Dubonnet 1 piece Orange Peel 1/2 jigger Dry Gin Stir with cracked ice and strain.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 122. Dubonnet.
1 dash Orange Bitters 1/2 oz. Dubonnet 2 drops Angostura Bitters 1/2 oz. French Vermouth . 1/2 oz. Sherry Stir with cracked ice and strain. Twist of lemon peel.
1951 Anonymus: L’abc per miscelare i cocktails. Seite 20. Dubonnet.
2/3 Dubonnet, 1/3 Old Rider’s Gin.
1951 Anonymus: The Holiday Drink Book. Seite 13. Dubonnet Cocktail.
1/2 Dubonnet 1/2 dry gin Stir in ice, strain into cocktail glass. Twist of lemon peel optional.
1/2 jigger Dubonnet 1/2 jigger dry gin Ice Stir well, and strain into cocktail glass.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 94. Early Bird.
By Hy Gardner, Columnist, New York Herald Tribune, and Radio Commentator 1 jigger Dubonnet 1 jigger dry gin Shake and pour over the rocks in glass. Add twist lemon peel.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 260. Zaza.
1952 Anonymus: Cocktails. Seite 72. Dubonnet Cocktail.
Dans un verre à cocktail: Un demi-morceau de sucre, Trois traits Amaro Felsina Buton , Deux traits curaçao, Un verre à cocktail de Dubonnet bien frais, Ajouter un zeste d’orange.
1952 Anonymus: Cocktails. Seite 100. Zaza.
Dans un verre à mélange: Un trait d’angustura bitters. 1/2 de Dubonnet, 1/2 de gin, Bien remuer et servir.
1952 Charles: The Cocktail Bar. Seite 52. Dubonnet Cocktail.
1/4 gill of Dubonnet, 1/4 gill of dry gin. Use the mixing glass. Serve with a little lemon-peel juice squeezed on top.
1952 Charles: The Cocktail Bar. Seite 82. Royal Cocktail.
1 dash of Angostura bitters, 1 dash of orange bitters, 1/6 gill of Dubonnet, 1/3 gill of dry gin. Use the mixing glass. Serve with a cherry and a little lemon-peel juice squeezed on top.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 123. Dubonnet.
50-50 gin and Dubonnet Stirred with a citrus twist
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 125. Zaza.
2 dashes orange bitters 1/3 Tom gin 2/3 Dubonnet (stir)
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 150. Dubonnet Cocktail.
1/2 Dubonnet 1/2 gin Slice of lemon Stir with ice and strain into cocktail glass. (Whisky, sherry, vermouth or rum may be used in place of gin; the combinations are legion.)
1953 Anonymus: Manual del bar. Seite 168. Colonial.
. 30 gramos de Dubonnet. Batido. 50 gramos de Dry Gin. Servido en una copa de 90 gramos, con el zu- mo de una corteza de limón.
1953 Anonymus: Manual del bar. Seite 177. Dubonnet.
. 40 gramos de Dubonnet. Batido. 40 gramos de Dry Gin. Servido en una copa de 90 gramos.
1953 Anonymus: Manual del bar. Seite 272. Zaza.
. 1 cucharadita de Jarabe de Refrescado. Grosella. Servido en una copa de 40 gramos de Dubonnet. 90 gramos. 35 gramos de Dry Gin.
1953 Anonymus: The ABC of Cocktails. Seite 16. Dubonnet Cocktail.
1 part Gin 1 part Dubonnet Stir with ice, and strain into cocktail glass. Twist lemon peel over the drink.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 61. Dubonnet.
1/2 Dubonnet. 1/2 Dry Gin. Stir and Strain. Add Twist of Lemon Peel.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 90. Zaza.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 175. Dubonnet.
1 part Dubonnet 1 part Gin Follow instructions for the Dry Picon, above.
Seite 174. Picon (Dry).
Stir with cracked ice. A twist of lemon over each drink.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 269. Za-Za.
The most common version of this drink is equal parts of gin and Dubonnet, decorated with a twist of lemon peel. A second version substitutes sloe gin for the dry gin. A third version substitutes dry sherry for the gin. Still another version consists of a Sweet Martini with a dash of crème de menthe.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 41. Dubonnet Cocktail.
1 1/2 oz. Dubonnet 3/4 oz. Gin 1 Dash Orange Bitters may be added. Stir well with cracked Ice and strain into 3 oz. Cocktail glass. Twist of Lemon Peel on top and drop in glass.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 141. Zaza Cocktail.
1 oz. Dubonnet 1 Piece Orange Peel 1 oz. Dry Gin Stir with cracked Ice and strain into 3 oz. Cocktail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 59. Dubonnet Cocktail.
1 1/2 oz. Dubonnet 3/4 oz. Old Mr. Boston Dry Gin 1 Dash Orange Bitters may be added Stir well with cracked Ice and strain into 3 oz. Cocktail glass. Twist of Lemon Peel on top and drop in glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 157. Zaza Cocktail.
1 1/2 oz. Old Mr. Boston Dry Gin 3/4 oz. Dubonnet 1 Twist Orange Peel Stir well with cracked Ice and strain into 3 oz. Cocktail glass.
1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 56. Dubonnet Cocktail.
Un trait Orange Bitter Un verre de Dubonnet Zeste de citron.
1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 92. Zaza Cocktail.
Un trait Angostura 1/2 Dubonnet 1/2 Gin.
1953 S. S. Field: The American Drinking Book. Seite 215. Dubonnet.
1/3 jigger of dry gin, 2/3 jigger of Dubonnet. Stir with cracked ice, strain and serve with twist of lemon peel.
1954 Eddie Clark: King Cocktail. Seite 30. Dubonnet Cocktail.
2/3 Dry Gin 1/3 Dubonnet Stir well and strain into a cocktail glass. Serve twist of orange peel on drink.
1954 Marcel Pace: Nos Meilleures boissons. Dubonnet Cocktail.
Dans le verre à mélange In mixing-glass 1/2 DUBONNET 1/2 BOOTH’S GIN un zeste de citron twist of lemon peel
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 61. Dubonnet.
1/2 Dubonnet. 1/2 Dry Gin. Stir and Strain. Add Twist of Lemon Peel.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 90. Zaza.
1955 Jean Lupoiu: Cocktails. Seite 54. Dubonnet Cocktail (Special).
Dans le verre à mélange 1/2 Dubonnet, 1/2 SEAGERS Dry Gin. Mélanger et servir.
1955 Jean Lupoiu: Cocktails. Seite 119. Zaza Cocktail.
Dans le verre à mélange: 1 jet Bitter Orange, 1/2 Dubonnet, 1/2 SEAGER’S Gin. Mélanger et servir.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 34. Appetizer No. 2 or Dubonnet.
1/2 Dry Gin 1/2 Dubonnet Stir well with ice and strain into glass. The juice of 1/2 Orange or a dash of Angostura Bitters may be added if desired.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 49. Jackson.
1/2 Dry Gin 1/2 Dubonnet 2 Dashes Orange Bitters Stir well with ice and strain into glass.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 66. Transvaal.
1/2 Gin 1/2 Dubonnet 3 Dashes Orange Bitters Stir well with ice and strain into glass.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 70. Zaza.
1 Jigger Dry Gin 1 Jigger Dubonnet 1 Twist Orange Peel Stir well with ice and strain into glass.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 20. Appetizer II.
Timbale à mélange, glace 1/2 Dry Gin 1/2 Dubonnet Bien remuer en timbale et passer dans verre à cocktail. A volonté ajouter jus d’une 1/2 orange ou 1 trait d’An- gostura. Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 39. Dubonnet.
Timbale à mélange, glace 1/2 Dubonnet 1/2 Dry Gin Bien remuer en timbale et passer dans verre à cocktail. Essence de citron. Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 52. Jackson.
Timbale à mélange, glace 1/3 Dry Gin 1/2 Dubonnet 2 traits Orange Bien remuer en timbale et passer dans verre à cocktail. Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 94. Transvaal.
Timbale à mélange, glace 1/2 Gin 1/2 Dubonnet 3 traits Orangebitter Bien remuer en timbale et passer dans verre à cocktail. Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 101. Zaza.
Shaker, glace 1/2 Dry Gin 1/2 Dubonnet 1 zeste d’orange Bien frapper au shaker et passer dans verre à cocktail. Mélangeur électr. : voir note.
1957 Lawrence Blochman: Here’s How. Seite 44. Dubonnet Cocktail.
2 parts dry gin 1 part Dubonnet Stir with ice, strain. Make the proportions half and half, add a dash of Angostura bitters, and you have got your- self a Zaza. Zaza to you.
1959 Anonymus: Manual de cocteleria. Dubonnet Cocktail.
1/2 onza de Ginebra Seca 1 1/2 onza de Dubonnet Revuelto y servido en copa de cocktail con cascara de limón.
1959 Anonymus: Manual de cocteleria. Zaza Cocktail.
Gotas de Angostura bitter 1 onza de Ginebra Seca 1 onza de Dubonnet Revuelto y en copa de cocktail.
1959 Fernando Gaviria: El coctel y sus derivados. Seite 39. Dubonnet.
Prepárese en cocklelera: Unos pedacitos de hielo. El jugo de media naranja. Una parte de buena Ginebra. Una parte de Dubonet. Agítese, sírvase en copa de cocktail con una corteza de naranja.
1960 Anonymus: Recetas para cocteles. Seite 29. Dubonnet Cocktail.
1/2 onza de Ginebra Seca 1 1/2 onza de Dubonnet Revuelto y servido en copa de cocktail con cas- cara de limón.
1960 Anonymus: Recetas para cocteles. Seite 60. Zaza Cocktail.
Gotas de Angostura Bitter 1 onza de Ginebra Seca 1 onza de Dubonnet Revuelto y en copa de cocktail.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 61. Dubonnet.
1/2 Dubonnet. 1/2 Dry Gin. Stir and Strain. Add Twist of Lemon Peel.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 90. ZaZa.
1963 Eddie Clarke: Shaking in the 60’s. Seite 95. Dubonnet Cocktail.
1 1/2 measures gin 1/2 measure Dubonnet Stir well and strain into a cocktail glass. Serve twist of orange peel on drink.
1963 Luigi Veronelli: I cocktails. Seite 127. Dubonnet Cocktail.
1 bicchiere e 1/2 di dry gin 1/2 bicchiere di dubonnet 2 scorzette di limone senza nulla del bianco interno ghiaccio tritato Introdurre qualche cucchiaiata di ghiaccio tritato nel mi- xer. Versare II dry gin ed il dubonnet. Mescolare piuttosto forte usando l’apposito cucchiaio, lasciar riposare uno o due secondi, riprendere infine a mescolare ma lentamente. Servire subito (filtrando) in bicchieri guarniti con una scorzetta di limone.
1965 Harry Schraemli: Manuel du bar. Seite 488. Zaza Cocktail.
1/3 gin, 1/3 vermouth rouge,1/3 Dubonnet. Bien remuer.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 63. Dubonnet Cocktail.
1 ounce Dubonnet 1 ounce dry gin Stir with large pieces of ice. Strain into glass. If desired, twist lemon peel over glass and add a dash of orange bitters or of dry vermouth. Dubonnet Dry Cocktail: Use 1 1/2 ounces dry gin and 3/4 ounce Dubonnet.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 65. Merry Widow Cocktail #1.
1 1/2 ounces Dubonnet or Byrrh 1 1/2 ounces dry vermouth or dry . gin Stir well with cracked ice. Strain into cocktail glass. Serve with twist of lemon peel.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 67. Zaza Cocktail #1.
1 ounce sherry 1 ounce Dubonnet Stir with cracked ice. Strain into cocktail glass.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 67. Zaza Cocktail #2.
1 ounce Byrrh 1 ounce sloe gin Stir with cracked ice. Strain into cocktail glass.
1966 Harry Schraemli: Le roi du bar. Seite 75. Coronation 1953 (cocktail).
Mixingglass. 1/8 Dubonnet, 7/8 gin. Olive farcie.
1966 Harry Schraemli: Le roi du bar. Seite 108. Jackson Cocktail.
1966 Harry Schraemli: Le roi du bar. Seite 182. Zaza Cocktail.
Mixingglass. 1/3 gin, 1/3 vermouth 1/3 Dubonnet
1966 John Doxat: Booth’s Handbook of Cocktails and Mixed Drinks. Seite 116. Dubonnet Cocktail.
1/2 Dubonnet 1/2 Dry Gin Stir, strain into cocktail-glass.
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 51. Dubonnet Cocktail.
1 1/3 oz. Dubonnet, 1 1/3 oz. Gin Stir with Ice & Strain. Twist of Lemon Peel.
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 103. Zaza Cocktail.
1 1/3 oz. Byrrh, 1 1/3 oz. Sloe Gin. Twist of Orange Peel. Stir with Ice & Strain.
1968 Anonymus: The Dieter’s Drink Book. Seite 10. Dubonnet / Dry Dubonnet.
1 oz. Dubonnet 1 oz. gin, 80 proof Stir ingredients well with cracked ice. Strain into chilled cocktail glass. Add lemon twist. Dry Dubonnet: Make as above, using 1 1/2 oz. gin, 3/4 oz. Dubonnet.
1968 Anonymus: The Dieter’s Drink Book. Seite 10. Dubonnet / Dry Dubonnet.
1 oz. Dubonnet 1 oz. gin, 80 proof Stir ingredients well with cracked ice. Strain into chilled cocktail glass. Add lemon twist. Dry Dubonnet: Make as above, using 1 1/2 oz. gin, 3/4 oz. Dubonnet.
1972 Anonymus: Recipes – Wines and Spirits. Seite 45. Dubonnet Cocktail.
To make 1 cocktail 2 ounces red Dubonnet 1 ounce gin A dash of orange bitters (optional) 3 to 4 ice cubes 1 strip orange peel A 4-ounce cocktail glass, chilled Combine the Dubonnet , gin, orange bitters (if you wish) and ice cubes in a mixing glass. Stir very gently with a bar spoon, place a strainer over the mixing glass, and pour into a cocktail glass. Twist the orange peel over the cocktail glass to release the oil, and rub the cut edge of the peel around the inside rim of the glass, but do not drop it in.
1972 Leo Cotton: Old Mr. Boston. Seite 32. Dubonnet Cocktail.
1 1/2 oz. Dubonnet 3/4 oz. Old Mr. Boston Dry Gin 1 Dash Orange Bitters if desired. Stir well with cracked ice and strain into 3 oz. cocktail glass. Twist of lemon peel on top and drop in glass.
1972 Leo Cotton: Old Mr. Seite 112. Zaza Highball.
1 1/2 oz. Old Mr. Boston Dry Gin 3/4 oz. Dubonnet 1 Twist Orange Peel Stir well with cracked ice and strain into 3 oz. cocktail glass.
1 ounce gin 1/2 ounce dark Dubonnet Stir with cracked ice until cold. Strain into chilled small pil- sener or other cocktail glass. Add a twist of lemon peel.
1973 Anonymus: 500 Ways to Mix Drinks. Seite 44. Zaza Cocktail.
1 jigger dry gin 1 jigger Dubonnet Stir well with ice and strain into cocktail glass. Garnish with a twist of orange peel.
1973 Anonymus: 500 Ways to Mix Drinks. Seite 58. Dubonnet.
1976 Brian F. Rea – Brian’s Booze Guide. Seite 47. Dubonnet Cocktail.
Stir/strain into pre-chilled cocktail glass 1 1⁄2 ounces Gin 1 ounce Dubonnet Wine Garnish with lemon twist
1976 Harry Craddock: The Savoy Cocktail Book. Seite 62. Dubonnet Cocktail.
1/2 Dubonnet. 1/2 Dry Gin. Stir well and strain into cocktail glass.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 88. Jackson Cocktail.
2 Dashes Orange Bitters. 1/2 Gin. 1/2 Dubonnet. Stir well and strain into cocktail glass.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 181. Zaza Cocktail.
1/2 Dubonnet. 1/2 Dry Gin. Shake well and strain into cocktail glass.
1977 Stan Jones: Jones’ Complete Barguide. Seite 187. Dubonnet Cocktail.
For your little old lady. Most recipes call for equal parts of Dubonnet and Gin or those that don’t call for more Dubonnet. And then there are the various additions of garnishes, etc.
cocktail glass stir 1 1/4 oz Dubonnet 1 1/4 oz Gin lemon twist
1977 Stan Jones: Jones’ Complete Barguide. Seite 271. Dubonnet Cocktail.
Cocktail Glass Stir 1 dash Angostura bitters 1-1/4 oz Dubonnet 1-1/4 oz gin Lemon twist
Variation Add bitters of choice to above. Vary amounts of Dubonnet & gin.
Variation
1 oz Dubonnet 3/4 oz dry vermouth 3/4 oz dry sherry 1 dash orange bitters 1 dash Angostura bitters Lemon twist
1977 Stan Jones: Jones’ Complete Barguide. Seite 316. Jackson.
Cocktail Glass Stir 1-1/4 oz gin 1-1/4 oz Dubonnet 2 dashes orange bitters
1977 Stan Jones: Jones’ Complete Barguide. Seite 364. Piccad.
Cocktail Glass Stir 1-1/4 oz gin 1-1/4 oz Dubonnet 1 dash Angostura bitters Mix with 3 lemon twists
1977 Stan Jones: Jones’ Complete Barguide. Seite 384. Royal Cocktail.
Cocktail Glass Shake 1 egg 1 oz lemon (or lime) juice 1 tsp sugar 1-1/2 oz gin
Variation 1 oz gin 3/4 oz dry vermouth 3/4 oz cherry flavored brandy or maraschino liqueur
Variation 1-3/4 oz gin 3/4 oz Dubonnet 1 dash orange bitters 1 dash Angostura bitters
1977 Stan Jones: Jones’ Complete Barguide. Seite 418. Transvaal.
Cocktail Glass Stir 1-1/4 oz gin 1-1/4 oz Dubonnet 2 dashes orange bitters
1977 Stan Jones: Jones’ Complete Barguide. Seite 441. Zaza.
Cocktail Glass Stir 1-3/4 oz gin 3/4 oz Dubonnet
Variation 1-1/4 oz sherry 1-1/4 oz Dubonnet
Variation 1-3/4 oz Old Tom gin 3/4 oz Dubonnet 1 dash orange bitters
2008 Dale Degroff: The Essential Cocktail. Seite 74. Dubonnet Cocktail. 1 ounce Dubonnet Rouge; 1 ounce London dry gin; garnish: lemon peel.
2009 Gaz Regan: The Bartender’s Gin Compendium. Seite 268. Dubonnet Cocktail. 45 ml Dubonnet Rouge; 45 ml gin; garnish: 1 lemon twist.
2012 Tom Sandham: World’s Best Cocktails. Seite 269. Dubonnet Cocktail. 30 ml Dubonnet; 30 ml gin; dash orange bitters; garnish: lemon slice.
2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 66. Dubonnet Cocktail. 60 ml Dubonnet Rouge; 30 ml gin (Beefeater or Gordon’s); garnish: lemon wheel.
2017 Gary Regan: The Joy of Mixology. Seite 207. Dubonnet Cocktail. 1 1/2 ounces Dubonnet Rouge; 1 1/2 ounces gin; garnish: lemon twist.
45 ml Hayman Royal Dock gin
45 ml Dubonnet
Preparation: Stirred. Sprinkle with a lemon zest.
Alternatively and currently preferred by us:
45 ml Finsbury 47 gin
45 ml Antica Torino vino chinato
Preparation: 3 ice cubes, stirred for 30 seconds (90 times). Sprinkle with a lemon zest.
This drink was already enjoyed by the Queen Mum, and Elizabeth II is also said to have it daily, shortly before lunch. She prefers it made with one part gin and two parts Dubonnet. [1] [2]
In terms of ingredients, this is a simple drink, but in terms of naming it, it is more difficult. It is mainly published as Zaza Cocktail or Dubonnet Cocktail. However, there are also drinks with a completely different recipe under these two names. In addition, a combination of Dubonnet, gin and optionally bitters is also published under other names. In our collection of recipes in the appendix, however, we do not differentiate according to the type of gin, so that recipes with Orange Gin and Old Tom Gin are also included. Only this gives a complete overview, especially as there are some, albeit few, recipes with the use of Old Tom Gin in a Dubonnet Cocktail. In addition to Zaza Cocktail and Dubonnet Cocktail, we find the following designations, with the year of first publication in parentheses: Appetizer Cocktail (1926), Appetizer No. 1 (1917), Appetizer No. 2 (1956), Arraras Cocktail (1928), Chinita Cocktail (1930), Colonial (1953), Coronation 1953 (1965), Daunou Cocktail (1927), Dauphine Cocktail (1931), Early Bird (1951), Edner Cocktail (1916), Hevia Cocktail (1930), Jackson Cocktail (1917), Jack Zeller (1908), Merry Widow Cocktail (1916), Nassau (1930), Piccad (1977), Real Cocktail (1927), Royal Cocktail (1922), Simpático (1930), Transvaal (1956).
So what should we call this drink? We decide on Zaza Cocktail. The reasons are as follows:
Because of the accumulation, only Zaza Cocktail or Dubonnet Cocktail come into consideration. All the other names appear too rarely and are only used in 15 to 20 percent of cases.
At the beginning, the term Zaza Cocktail for drinks made with Dubonnet, gin and optionally bitters predominates over the term Dubonnet Cocktail for the same combination. Moreover, in this period, a Dubonnet Cocktail is predominantly understood as a drink made with other ingredients, whereas this is not the case for a Zaza Cocktail. So we are right to call this drink a Zaza Cocktail.The first printed recipe for a Zaza cocktail that we could find dates back to 1900. This is a combination of gin, French vermouth, bitters and some maraschino juice, [3] i.e. a kind of “fancy Martini Cocktail”, and we therefore do not want to consider this finding here for the naming. Here the Martini Cocktail, or rather the Martinez Cocktail, certainly has the older naming rights. We first found the name Zaza Cocktail for a combination of Dubonnet, gin and optional bitters in the books in 1908.
But it is mentioned in the New York Times as early as 1904: [6] „The Zaza cocktail is not so old but that it is new, and it finds favor with many of the Broadwayites. It is made up of dry gin, Dubonnet, and orange bitters, served in a cocktail glass. A modification of this, known as the Dubonnet cocktail, is made of Dubonnet, brandy, and orange bitters, the only difference being the substitution of brandy for the dry gin.“
In 1908, we read about the Zaza Cocktail in The San Francisco Call. It is reported that it was introduced to French visitors coming from Korea by Jules Clerfayt and that it was drunk several times. Unfortunately, we are not told what this Zaza Cocktail drunk in San Francisco was made of. [5]
The version with Dubonnet and gin is always prepared either with or without additional bitters. A look at the recipes will tell you which version is preferred:
It turns out that up to 1919, gin and Dubonnet are prepared without bitters in about 75 per cent of the cases; after 1941, it is only about 65 per cent. We follow this assessment and refrain from adding bitters, especially since Dubonnet itself already contains bitters. There are various possibilities for the garnish; we find a lemon zest quite suitable.
Not much can be said about the meaning of the name. No explanation can be found. There is, however, a reference by William Boothby in 1908 that the Zaza cocktail originated in France and was well known in French cafés.
But here too, unfortunately, we do not know whether the Zaza cocktail came from France and became known in the USA, or whether it originated in the USA and was made known in every French café by 1908. We think the first variant is the most likely: the cocktail originated in France.
However, some say that the drink was named after the French play “Zaza”. It was written by Pierre Berton and Charles Simon, and the first performance took place at the “Théâtre du Vaudeville” in Paris in May 1898. Also in 1898, the English-language adaptation was performed at the “Lafayette Square Opera House” in Washington, D.C. and then in 1899 at the “Garrick Theatre” in New York City. [3] [7]
The Garrick Theatre is directly adjacent to Broadway. [11] The success of the Zaza Cocktail on Broadway could therefore be well explained by the performance of the stage work on Broadway.
The role of Zaza was played very successfully in Paris by Gabrielle Réjane. [7] [9] In New York von Leslie Carter. [12]
Against this background, it is therefore quite conceivable that the cocktail was actually named after this piece. Its popularity in France also fits into this picture.
There is also the possibility that the cocktail was named after an opera by Ruggero Leoncavallo that premiered in Milan in 1900 and was also performed in Paris in 1903, [10] but we consider this connection very unlikely.
It is also said that the ‘Dubonnet Cocktail’ originated in New York, at the Café Martin, which was run by Jean-Baptiste Martin, who came from France. [13-236]
Sources
Historical recipes
1900 The National Police Gazette. 15. September 1900. Zaza.
1/2 jigger French vermouth
1/2 jigger Plymouth gin
1/2 barspoon Maraschino cherry juice
7 dashes Calisaya bitters
3 dashes orange bitters
Add the vermouth, gin, cherry juice and bitters to a bar glass with cracked ice. Stir well; twist piece of lemon peel on top; strain off into a cocktail glass and serve.
Note: We were unable to view the original source, the information comes from https://homebars.barinacraft.com/post/150943927963/zaza-cocktail-drink: Zaza Cocktail – An Adulterous Affair With Dubonnet.
1904 The New York Times. 8. Mai 1904. Zaza Cocktail. https://timesmachine.nytimes.com/timesmachine/1904/05/08/120285643.pdf
The Zaza cocktail is not so old but that
it is new, and it finds favor with many of
the Broadwayites. It is made up of dry
gin, Dubonnet, and orange bitters, served
in a cocktail glass. A modification of this,
known as the Dubonnet cocktail, is made
of Dubonnet, brandy, and orange bitters,
the only difference being the substitution
of brandy for the gin.
1907 The Washington Herald, 15. Mai 1907, Seite 3. Zaza Cocktail. https://chroniclingamerica.loc.gov/lccn/sn83045433/1907-05-15/ed-1/seq-3/#date1=1789&index=2&rows=20&words=Cocktail+Zaza&searchType=basic&sequence=0&state=&date2=1963&proxtext=%22zaza+cocktail%22&y=14&x=14&dateFilterType=yearRange&page=1
Something new and delicious.
1 part Dubonnet
1 part Dry Gin
1907 Frank P. Newman: American-Bar. Seite 112. Zaza Cocktail.
Verre no 5
Mettre dans un gobelet en argent un peu de glace
pilée:
2 traits Pepson bitter,
1/2 verre de gin,
1/3 verre vermouth Turin.
Adapter un second gobelet, frapper fortement, passer
dans le verre no 5, servir avec une cerise.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 27. Dubonnet Cocktail.
100% Doubonnet
Fill glass with ice.
Twist of orange peel, shake,
strain and serve.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 37. Jack Zeller Cocktail.
50% Booth’s orange gin
50% Doubonnet.
Fill glass with ice, stir,
strain and serve.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 63. Zaza Cocktail.
50% Gordon dry gin
50% Doubonnet
Fill glass with ice.
Stir with spoon,
Serve.
1908 William Boothby: The World’s Drinks. Seite 24. Dubonnet Cocktail.
Into a mixing-glass place some cracked ice, two dashes of Orange bitters,
one-third jiggerful of dry sherry an d two-thirds jiggerful of French Dubonnet;
stir thoroughly, strain into a chilled cocktail-glass, squeeze a piece of lemon
peel over the top and serve with ice water on the side.
1908 William Boothby: The World’s Drinks. Seite 30. Zaza Cocktail.
(FRENCH.)
Half Dubonnet and half dry English gin, cooled well and served in a
vermouth or cocktail-glass, is known as a Zaza Cocktail in all French cafes.
1909 Carl A. Seutter: Der Mixologist. Seite 42. Dubonnet-Cocktail.
3—4 Stückchen Kristalleis,
3 Dashes Orange-Bitters,
1/3 Cocktailglas Sherry,
2/3 „ Dubonnet.
Im übrigen verfahre man wie beim vorhergehenden Rezept. Serviere
ohne Kirsche und Olive.
[Anmerkung: Beim vorhergehenden Rezept steht:
Mische tüchtig mit einem Barlöffel, seihe es in ein Cocktailglas, in
welches eine Kirsche gelegt wurde, drücke das Öl aus einem Stückchen
Zitronenschale darüber und serviere.]
1909 Carl A. Seutter: Der Mixologist. Seite 42. Zaza-Cocktail.
3—4 Stückchen Kristalleis,
1/2 Cocktailglas Dubonnet,
1/2 „ dry english Gin.
Verfalle wie bei Bronx-Cocktail, serviere mit Olive.
[Anmerkung: Beim Bronx-Cocktail steht:
Mische tüchtig mit einem Barlöffel, seihe es in ein Cocktailglas, in
welches eine Kirsche gelegt wurde, drücke das Öl aus einem Stückchen
Zitronenschale darüber und serviere.]
1909 Jacob A. Didier: The Reminder. Seite 8. Dubonnet Cocktail.
Use mixing glass.
1/2 drink dry gin.
1/2 drink Dubonnet.
1/2 glasscracked ice.
Stir, strain, and serve.
1909 Jacob A. Didier: The Reminder. Seite 21. Zaza Cocktail.
Use mixing glass.
2 dashes of orange bitters.
1/3 drink of Quinquina Dubon-
net.
2/3 drink of Gordon gin (dry).
1/2 glass of cracked ice.
Stir, strain into cocktail glass and
serve.
1910 E. Moreno: Manual del cantinero o coktelero perfecto. Seite 19. Dubonnet Cocktail.
Introdúzcanse unos pedazos de hielo en un vaso
bastante grande y añádase cuanto sigue:
Cherri Brandi . . . . . . . . . . 4 gotas
Orange . . . . . . . . . . . . . . 2 gotas
Marrasquino . . . . . . . . . . 4 gotas
Quinquina Dubonnet . . . . . 1 copa
Agítese muy despacio el contenido y ofrézcase la
bebida con una fruta de la estación.
1910 Jacob Abraham Grohusco: Jack’s Manual. Seite 40. Dubonnet Cocktail.
100% Dubonnet
Fill glass with ice.
Twist of orange peel, shake, strain and serve.
1910 Jacob Abraham Grohusco: Jack’s Manual. Seite 51. Jack Zeller Cocktail.
50% orange gin
50% Doubonnet.
Fill glass with ice, stir, strain and serve.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 84. Zaza Cocktail.
50% dry gin
50% Dubonnet
Fill glass with ice.
Stir with spoon, strain. Serve.
1910 Raymond E. Sullivan: The Barkeeper’s Manual. Seite 5. Du Bonnett Cocktail.
One pony Gin,
One dash lemon,
One dash Orange Bitters,
Three dashes Orange Curacao,
One and one-half jiggers Du Bonnett.
Strain through fine ice and serve with Cherry.
1912 E. J. M.: The Great American Cocktail. Dubonnet Cocktail.
One half jigger Dubonnet Shake, strain,
One half jigger Gallatin Dry Gin Serve in
Glass full of ice Cocktail glass
1912 E. J.M. The Great American Cocktail. Zaza Cocktail.
One half jigger Gallatin Dry Gin Stir, strain
One half jigger Dubonnet Serve in
Fill glass with ice, stir, strain, Cocktail glass
1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 24. Dubonnet Cocktail.
Into a mixing-glass place some cracked ice, two dashes of Orange bitters,
one-third jiggerful of dry sherry and two-thirds jiggerful of French Dubonnet;
stir thoroughly, strain into a chilled cocktail-glass, squeeze a piece of lemon
peel over the top and serve with ice water on the side.
1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 24. Zaza Cocktail (French).
Half Dubonnet and half dry English gin, cooled well and served in a
vermouth or cocktail-glass, is known as a Zaza Cocktail in all French cafes.
1912 William Boothby: The World’s Drinks and How to Mix Them. Anhang. Dubonnet Cocktail.
Equal parts of French Dubonnet wine and Coates Plymouth gin served
as cold as possible is a Dubonnet Cocktail.
1912 William Boothby: The World’s Drinks and How to Mix Them. Anhang. Za Za Cocktail.
Make the same as a Dubonnet Cocktail.
1913 Carl A. Seutter: Der Mixologist. Seite 42. Dubonnet-Cocktail.
3—4 Stückchen Kristalleis,
3 Dashes Orange-Bitters,
1/2 Cocktailglas Sherry,
1/3 „ Dubonnet.
Im übrigen verfahre man wie beim vorhergehenden Rezept. Serviere
ohne Kirsche und Olive.
Seite 41. Vorheriges Rezept.
Mische tüchtig mit einem Barlöffel, seihe es in ein Cocktailglas, in
das eine Kirsche gelegt wurde, drücke den Saft aus einem Stückchen
Zitronenschale darüber und serviere.
1913 Carl A. Seutter: Der Mixologist. Seite 42. Zaza-Cocktail.
3 – 4 Stückchen Kristalleis,
1/2 Cocktailglas Dubonnet,
1/2 „ dry english Gin.
Verfahre wie bei Bronx-Cocktail, serviere mit Olive.
Seite 41. Bronx-Cocktail.
Mische tüchtig mit einem Barlöffel, seihe es in ein Cocktailglas, in
das eine Kirsche gelegt wurde, drücke den Saft aus einem Stückchen
Zitronenschale darüber und serviere.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 57. Dauphine-Cocktail.
Mischglas mit 3—4 Stck. Eis, 1/2 Cock-
tailglas Dubonnet, 1/2 Cocktailglas Gordon dry Gin,
rühren, in Cocktailglas seihen, Olive, Citronenschale.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 58. Dubonnet-Cocktail.
Mischglas mit 3—4 Stck. Eis, 3 Spritzer
Orange-Bitter, 1/4 Cocktailglas Sherry, 2/3 Cocktailglas
Dubonnet, rühren, in Cocktailglas seihen, Citronen-
schale.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 250. Za-Za-Cocktail.
Mischglas mit 3—4 Stck. Eis, 2 Spritzer
Pepson-Bitter, 1/2 Cocktailglas Gin, 1/3 Cocktailglas ital.
Vermouth, rühren, in Cocktailglas seihen, Kirsche.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 21. Dubonnet Cocktail.
1/2 Jigger Dry Gin.
1/2 Jigger Dubonnet.
1 Dash Orange Bitters.
Shake.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 28. Jack Zeller Cocktail.
1/2 Jigger Booth’s Old Tom Gin.
1/2 Jigger Dubonnet.
Stir.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 50. Zaza Cocktail.
1/2 Jigger Dry Gin.
1/2 Jigger Dubonnet.
1 Dash Angostura Bitters.
1914 Anonymus: The Art of Mixing Them. Seite 24. Dubonnet Cocktail.
Fill mixing glass with cracked ice; one half
Dubonnet; one half sherry; slice of orange. Shake
well and frappe.
1914 Anonymus: The Art of Mixing Them. Seite 31. Zaza Cocktail.
Fill large bar glass 1/3 full fine ice; 3/4 jigger
dry gin; 3/4 jigger Dubonnet orange bitters. Stir;
strain into cocktail glass; serve with piece of
orange peel on top.
1914 Ernest P. Rawling: Rawling’s Book of Mixed Drinks. Seite 22. Dubonnet Cocktail.
Over the ice in the mixing glass pour
one-half measure Dubonnet
one-half measure dry gin;
Stir until cold and strain into serving
glass. A dash of French vermouth
may be added to this drink if desired.
1914 Ernest P. Rawling: Rawling’s Book of Mixed Drinks. Seite 41. Zaza Cocktail.
Over the ice in the mixer pour
one-half measure Dubonnet
one-half measure dry sherry;
stir well, strain and serve with a hazel
nut.
1914 Jacques Straub: Drinks. Seite 25. Dubonnet Cocktail.
1/2 jigger dry gin.
1/2 jigger Dubonnet.
1 dash orange bitters. Shake.
1914 Jacques Straub: Drinks. Seite 29. Jack Zeller Cocktail.
1/2 jigger Old Tom gin.
1/2 jigger Dubonnet. Stir.
1914 Jacques Straub: Drinks. Seite 43. Zaza Cocktail.
1/2 jigger dry gin.
1/2 jigger Dubonnet.
1 dash Angostura bitters.
1915 John B. Escalante: Manual del cantinero. Seite 16. Dubonet Cocktail.
(Dubonet cockteil)
USE UN VASO DE LOS DE REFRESCO
Echese la necesaria cantidad de hielo para mediar el
vaso, y agréguese:
Ginebra (Old Tom) . . . . . . . . 1 cucharada
Dubonet . . . . . . . . . . . . . . . . 1 copita
Mézclese bien con una cuchara, cuélese en una copa de
las de cocktail, y sírvase con una guinda.
1916 Count Benvenito Martini: Cocktail-ology. Dubonnet.
2 parts Gin
1 part Dubonnet
Shake well. Strain into cocktail glass.
There’s a very easy way to tell the dif-
ference between this and the cigar of
the same name (no ad!) … smell ’em!
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 47. Dubonnet Cocktail.
50% Gordon Dry Gin
50% Dubonnet
No Bitters whatever.
Stir well, don’t shake.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 48. Edner Cocktail.
50% Dubonnet
50% Gordon Dry Gin
Twist of orange peel.
Fill glass with cracked ice; stir, strain and serve in cocktail
glass.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 54. Jack Zeller Cocktail.
50% Orange Gin
50% Dubonnet.
Fill glass with ice, stir, strain and serve.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 59. Merry Widow Cocktail.
50% Dubonnet Wine
50% Gordon Dry Gin
Fill glass with ice.
Stir and strain in cocktail glass, twist of orange peel
serve.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 75. Zaza Cocktail.
50% Gordon Dry Gin
50% Dubonnet
Fill glass with ice. Stir with spoon, strain and serve.
1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 7. Appetizer No. 1.
1/2 Gin
1/2 Dubonnet
Shake well in a mixing glass with cracked ice, strain and serve.
1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 14. Dubonnet Cocktail.
1 jigger Dubonnet
1 jigger Dry Gin
Stir well in a mixing glass with a cube of ice, strain and serve.
1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 19. Jackson Cocktail.
1/2 Orange Gin
1/2 Dubonnet.
2 dashes Orange Bitters
Stir well in a mixing glass with cracked ice, strain and serve.
1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 34. Zaza Cocktail.
1 jigger Dry Gin
1 jigger Dubonnet.
1 piece Orange Peel
Shake well in a mixing glass with cracked ice, strain and serve.
1917 Jacob A. Didier: The Reminder. Seite 8. Dubonnet Cocktail.
Use mixing glass.
1/2 drink dry gin.
1/2 drink Dubonnet.
1/2 glass cracked ice.
Stir, strain, and serve.
1917 Jacob A. Didier: The Reminder. Seite 21. Zaza Cocktail.
Use mixing glass.
2 dashes of orange bitters.
1/3 drink of Quinquina Dubon-
net.
2/3 drink of Gordon gin (dry),
1/2 glass of cracked ice.
Stir, strain into cocktail glass and
serve.
1920 Anonymus: Good Cheer. Seite 12. Dubonnet Cocktail.
1/2 shot dry gin.
1/2 shot Dubonnet.
1 dash orange bitters. Shake.
1920 Carl A. Seutter: Der Mixologist. Seite 42. Dubonnet-Cocktail.
3—4 Stückchen Kristalleis,
3 Dashes Orange-Bitters,
1/3 Cocktailglas Sherry,
2/3 „ Dubonnet.
Im übrigen verfahre man wie beim vorhergehenden Rezept. Serviere
ohne Kirsche und Olive.
Seite 41. Vorhergehendes Rezept.
Mische tüchtig mit einem Barlöffel, seihe es in ein Cocktailglas, in
welches eine Kirsche gelegt wurde, drücke den Saft aus einem Stückchen
Zitronenschale darüber und serviere.
1920 Carl A. Seutter: Der Mixologist. Seite 42. Zaza-Cocktail.
3—4 Stückchen Kristalleis,
1/2 Cocktailglas Dubonnet,
1/2 „ dry english Gin.
Verfahre wie bei Bronx-Cocktail, serviere mit Olive.
Seite 41. Bronx-Cocktail.
Mische tüchtig mit einem Barlöffel, seihe es in ein Cocktailglas, in
welches eine Kirsche gelegt wurde, drücke den Saft aus einem Stückchen
Zitronenschale darüber und serviere.
1921 Adolphe Torelli: Guide du barman. Seite 46. Dubonnet Cocktail.
Shaker avec glace pilée,
un trait de curaçao, un demi-verre de gin,
un demi-verre à madère de Dubonnet, frapper et
passer dans verre à pied garni de zeste et servez.
1921 Adolphe Torelli: Guide du barman. Seite 125. Zaza Cocktail.
Dans shaker avec glace pilée,
un trait Pepson bitter, un de noyau, un tiers
de verre à madère de vermouth de Martini et
Rossi, autant de gin et autant de quinquina,
frapper et passer dans verre à cocktail.
1922 Robert Vermeire: Cocktails. Dubonnet Cocktail.
Dubonnet is one of the best-known appetisers in the world. It is not only used for cocktails but also as a cooler and highball.
The Dubonnet Cocktail, formerly called “Zaza Cocktail,” includes:
1/4 gill of Gin.
1/4 gill of Dubonnet.
Stir up in ice, strain into a cocktail-glass, and squeeze orange-peel on top.
When desired dry, use 2/6 gill of Gin and 1/6 gill of Dubonnet instead of equal parts.
In San Francisco the Dubonnet Cocktail is made differently. Its ingredients are:
3 dashes of Orange Bitters.
2/6 gill of Dubonnet.
1/6 gill of Dry Pale Sherry.
Stir up well, strain into a cocktail-glass, with a cherry and lemon-peel squeezed on top.
Another Cocktail made with Dubonnet which is very popular in London just now includes:
1 dash of Orange Bitters.
1 dash of Angostura Bitters.
1/6 gill of Dubonnet.
1/6 gill of Sherry.
1/6 gill of French Vermouth.
Orange-peel squeezed on top.
1922 Robert Vermeire: Cocktails. Royal Cocktail.
Fill the bar glass half full of broken ice and add:
1 dash of Orange Bitters.
1 dash of Angostura Bitters.
2/6 gill of Gin.
1/6 gill of Dubonnet.
Stir up well, strain into a cocktail-glass, add a cherry, and squeeze lemon-peel on top. This
drink is called Royal because it was first introduced at the Royal Hotel in Dieppe, 1921.
1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 28. Dubonnet Cocktail.
2/3 Dubonnet, 1/3 Gin.
1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 83. Za Za Cocktail.
2 dashes of Pepson Bitters, 1/3 Nicholson Gin,
2/3 Cinzano Italian Vermouth.
Shake well, strain into cocktail glass, with a
cherry.
(Recipe by F. Newman, Paris.)
1924 Carlo Beltramo: Carlo’s cocktails et boissons américaines. Seite 29. Dubonnet cocktail.
Se prépare dans le tumbler ou grand gobe.
let à moitié rempli de glace: Part égale de
Dubonnet et de gin, quelques gouttes d’orange
bitter, si on le désire plus sec, il suffît de
mettre 1/3 de plus de gin et 1/3 de moins de
Dubonnet.
1924 Carlo Beltramo: Carlo’s cocktails et boissons américaines. Seite 29. Zaza cocktail.
Se prépare dans le tumbler à moitié rempli
de glace: Quelques gouttes de bitter orange,
2/3 de Dubonnet, 1/3 de sherry sec (solera)
Pale. — Bien remuer et servir dans le verre à
cocktail.
1924 Carlo Beltramo: Carlo’s cocktails et boissons américaines. Seite 39. Royal cocktail.
Se prépare dans le tumbler à moitié rempli
de glace: Quelques gouttes d’angostura bitter,
quelques gouttes d’orange bitter, 2/3 de Gor-
don Gin, 1/3 Dubonnet. — Bien remuer et
servir avec une cerise et un zeste de citron.
1924 León Pujol & Oscar Muñez: Manual del cantinero. Seite 5. Appetiser No. 1.
1/2 Gordon Gin
1/2 Dubonnet.
Batido en vaso, sírvase en copa cocktail.
1924 León Pujol & Oscar Muñez: Manual del cantinero. Seite 29. Dubonnet Cocktail.
2/3 Dubonnet.
1/3 Gordon Gin.
Bátase en vaso y sirvase en copa cocktail.
1924 León Pujol & Oscar Muñez: Manual del cantinero. Seite 40. Zaza.
1/2 Gordon Gin.
1/2 Dubonnet.
Bátase y sirvase en copa cocktail con cáscara naranja.
1924 León Pujol & Oscar Muñez: Manual del cantinero. Seite 42. Zaza (Otra manera).
Lo mismo que un clover club con una copita de crema de
menta verde en el de la copa sin mezcalarse.
1925 Carl A. Seutter: Der Mixologist. Seite 42. Dubonnet-Cocktail.
3-4 Stückchen Kristalleis,
3 Dashes Orange-Bitters,
1/3 Cocktailglas Sherry,
2/3 „ Dubonnet.
Im übrigen verfahre man wie beim vorhergehenden Rezept. Serviere
ohne Kirsche und Olive.
[Anmerkung: Beim vorherigen Rezept steht:
Mische tüchtig mit einem Barlöffel, seihe es in ein Cocktailglas, in
welches eine Kirsche gelegt wurde, drücke den Saft aus einem Stückchen
Zitronenschale darüber und serviere.]
1925 Carl A. Seutter: Der Mixologist. Seite 42. Zaza-Cocktail.
3-4 Stückchen Kristalleis,
1/2 Cocktailglas Dubonnet,
1/2 „ dry english Gin.
Verfahre wie bei Bronx-Cocktail, serviere mit Olive.
[Anmerkung: Beim Bronx-Cocktail steht:
Mische tüchtig mit einem Barlöffel, seihe es in ein Cocktailglas, in
welches eine Kirsche gelegt wurde, drücke den Saft aus einem Stückchen
Zitronenschale darüber und serviere.]
1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 23. Dubonnet Cocktail.
1/2 Gin, 1/2 Dubonnet.
Shake and strain.
1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 35. Jackson Cocktail.
1/2 Dubonnet, 1/2 Orange Gin, 2 dashes of
Orange Bitters.
Stir.
1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 64. Zaza Cocktail.
1/2 Gin, 1/2 Dubonnet.
Shake and strain.
1926 Anonymus: The Cocktail Book. Seite 13. Dubonnet Cocktail.
ONE-THIRD dry gin; two-thirds Du-
bonnet. Fill with ice, stir well (do
not shake), and strain into a cocktail glass.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 36. Dubonnet Cocktail.
2/3 Dubonnet, 1/3 Burrough’s Beefeater Gin.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 101. Za Za Cocktail.
2 dashes of Pepson Bitters, 1/3 Nicholson Gin,
2/3 Garcia Italian Vermouth.
Shake well, strain into cocktail glass, with a
cherry.
(Recipe by F. Newman, Paris.)
1926 W. Slagter: Cocktails. Seite 40. Appetizer Cocktail.
Vult den Shaker met eenige stukjes ijs
1/2 Cocktailglas Dubonnet
1/2 Cocktailglas Gordon Dry Gin.
Behandeling als bij recept No. 87.
[Anmerkung: Bei Rezept 87 steht:
Bovenstaande goed vermengen en ver-
koelen en zonder het ijs in een Cocktail-
glas doen. Knijpt de olie uit een stukje
Citroenschil. al boven de Cocktail hou-
dende en legt deze op den rand van het
glas. Zie ook inleiding No. 86.]
1927 Adolphe Torelli: American Drinks Dictionary. Seite 62. Dubonnet Cocktail.
Dans un shaker
avec de la glace pilée, un trait de Curaçao, un
trait d’Absinthe, un demi-verre de Gin, un demi-
verre de Dubonnet. Agiter, passer dans un verre
à cocktail. Zeste de citron.
1927 Anonymus: El arte de hacer un cocktail y algo mas. Seite 27. Dubonnet.
1/2 ginebra inglesa.
1/2 Dubonnet.
Gotas de Orange Bitters.
Bátase y sírvase.
1927 Anonymus: El arte de hacer un cocktail y algo mas. Seite 38. Jack Zeller.
1/2 Old Tom Gin.
1/2 Dubonnet y bátase.
1927 Anonymus: El arte de hacer un cocktail y algo mas. Seite 82. Zaza.
1/2 ginebra inglesa.
1/2 Dubonnet.
Gota de Angostura bitters.
1927 Anonymus: The Cocktail Book. Seite 13. Dubonnet Cocktail.
Use Mixing Glass.
ONE-THIRD dry gin; two-thirds Du-
bonnet. Fill with ice, stir well (do
not shake), and strain into a cocktail glass.
1927 Harry McElhone: Barflies and Cocktails. Seite 25. Dubonnet Cocktail.
2/3 Dubonnet, 1/3 Gin.
1927 Harry McElhone: Barflies and Cocktails. Seite 78. Za Za Cocktail.
2 dash es of Pepson Bitters, 1/3 Nicholson Gin, 2/3 Cin-
zano Italian Vermouth.
Shake well, strain into cocktail glass, with a cherry.
(Recipe by F. Newman, Paris.)
1927 Jean Lupoiu: 370 recettes de cocktails. Seite 34. Dubonnet Cocktail.
2/3 Dubonnet, 1/3 Gin.
1927 Jean Lupoiu: 370 recettes de cocktails. Seite 107. Zaza Cocktail.
2 jets Bitter Orange, 1/3 Vermouth Cin-
zano, 2/3 Gin Gordon.
1927 Marcel Requien & Lucien Farnoux Reynaud: L’heure du cocktail. Seite 27. Daunou-Cocktail.
1/ Gin, 2/3 Dubonnet,
1 zeste d’orange.
Communiqué par Mlle Jane Renquardt.
1927 Nina Toye & A. H. Adair: petits & grands verres. Seite 62. Le cocktail au quinquina. Zaza Cocktail.
Frapper ensemble quatre verres de quinquina, deux
verres de xérès sec et une cuillerée de bitter à l’orange .
Servir avec une cerise et un zeste de citron.
VARIANTE
Frapper ensemble deux verres de quinquina, deux
verres de xérès et d eux verres de vermouth français.
Ajouter une demi-cuillerée de bitter angostura et de
bitter à l’orange. Servir avec un zeste de citron.
1927 Paul E. Lowe: Drinks. Seite 95. Zaza Cocktail.
Fill large bar glass 1-3 full fine ice.
jigger dry gin.
3/4 jigger Dubonnet orange bitters.
Stir; strain into cocktail glass; serve
with piece of orange peel on top.
1927 Pedro Chicote: El bar americano en España. Seite 68. Real-Cocktail.
Prepárese en un gran vaso de cristal:
3 ó 4 pedacitos de hielo.
6 gotas de Orange bitters.
6 – de Angostura.
1/2 copita de gin.
1/2 – de Dubonet.
Agítese muy bien y sírvase en copa de cocktail,
con una rodaja de naranja.
1927 Pedro Chicote: El bar americano en España. Seite 73. Zaza-Cocktail.
Prepárese en un gran vaso de cristal:
4 ó 5 pedacitos de hielo.
1/2 copita de Dubonet.
1/2 – de gin.
Agítese y sírvase en copa de cocktail, agre-
gándole una guinda.
1927 Piero Grandi: Cocktails. Seite 34. Dubonnet Cocktail.
2/3 Dubonnet, 1/3 Gin.
1927 Piero Grandi: Cocktails. Seite 59. Za Za Cocktail.
2 gouttes de Campari Bitter, 1/3 de Nichol-
son Gin, 2/3 de Cinzano Vermouth Italien. Mé-
langez bien, versez dans un verre à Cocktail,
servez avec un cherry.
1928 Anonymus: The Cocktail Book. Seite 13. Dubonnet Cocktail.
Use Mixing Glass.
ONE-THIRD dry gin; two-thirds Du-
bonnet. Fill with ice, stir well (do
not shake), and strain into a cocktail glass.
strain into cocktail glass.
1928 Charles Nicholas Reinhardt: „Cheerio!“. Seite 10. Dubonnet Cocktail.
Mix in container two-thirds part Dubonnet, one-third
dry gin, fill with ice, stir well, but do not shake, and
strain into cocktail glass.
1928 Pedro Chicote: Cocktails. Seite 109. Arraras-Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo.
8 ó 10 gotas de Angostura bitters.
3/4 de copita de gin Górdon.
Una cuchárada de lás de café de Dubonnet.
Agítese y sírvase en copa de cocktail.
1928 Pedro Chicote: Cocktails. Seite 138. Dubonnet-Cocktail.
Prepárese en cocktelera:
Hielo picado.
Unas gotas de Orange bitters.
1/2 copita de Dubonnet.
1/2 – de dry gin.
Agítese y sírvase en copa de cocktail.
1928 Pedro Chicote: Cocktails. Seite 209. Real-Cocktail.
Prepárese en un gran vaso de cristal:
3 o 4 pedacitos de hielo.
6 gotas de Orange bitters.
6 – de Angostura.
1/2 copita de gin.
1/2 – de Dubonnet.
Agítese muy bien y sírvase en copa de cocktail,
con una rodaja de naranja
1928 Pedro Chicote: Cocktails. Seite 232. Zaza-Cocktail.
Prepárese en un gran vaso de cristal:
4 ó 5 pedacitos de hielo.
1/2 copita de Dubonnet.
1/2 – de gin.
Agítese y sírvase en copa de cocktail; agregándole
una guinda.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 62. Dubonnet Cocktail.
Dans un shaker
avec de la glace pilée, un trait de Curaçao, un
trait d’Absinthe, un demi-verre de Gin, un demi-
verre de Dubonnet. Agiter, passer dans un verre
à cocktail. Zeste de citron.
1929 Juan A. Laser: Libro de cocktail. The Cocktail Book. Seite 9. Dubonnet Cocktail.
Use la copa fría
Una tercera parte de Gordon Gin.
Dos terceras partes de Dubonett.
En un vaso con dos trozos de hielo revuélvalo,
(no lo bata) cuélelo y sírvalo en una copa de Cock-
tail, fría.
1929 Juan A. Laser: Libro de cocktail. The Cocktail Book. Seite 35. Dubonnet Cocktail.
Use a chilled glass
One third part of Gordon Gin.
Two thirds parts of Dubonett.
Put all into a glass with two pieces of ice, stir
(do not shake) strain and serve in chilled cocktail
glass.
1929 Schürger Rezsö: A Mixer. Seite 14. Dubonnet.
1 pob. Dubonnet 4 gyüiszü Orange Bitters
(frappé)
1930 Anonymus: Here’s How. Seite 11. Dubonnet Cocktail.
1/2 shot dry gin,
1/2 shot Dubonnet.
1 dash orange bitters. Shake.
1930 Charles Nicholas Reinhardt: „Cheerio!“. Seite 2. Dubonnet Cocktail.
Mix in container two thirds part Dubonnet, one third
dry gin, fill with ice, stir well, but do not shake, and
strain into cocktail glass.
1930 Edgar Baudoin: Les Meilleurs Cocktails. Seite 33. Dubonnet Cocktail.
2/3 Dubonnet, 1/3 Gin.
1930 F. Koki: Cocktails. Dubonnet-Cocktail.
Gebrauche ein Barglas mit Eis.
3 Dashes Orange-Bitters,
1/3 Cocktailglas Sherry,
2/3 ” Dubonnet.
Mische gut mit einem Barlöffel, seihe es in ein Cocktailglas,
drücke den Saft aus einem Stückchen Zitronenschale darüber
und serviere.
1930 F. Koki: Cocktails. Zaza-Cocktail.
Gebrauche ein Barglas mit Eis.
1/2 Cocktailglas Dubonnet,
1/2 ” Dry Gin;
mische gut mit einem Barlöffel, seihe es in ein Cocktailglas, presse
den Saft aus einem Stückchen Zitronenschale darüber und serviere.
1930 Gedelp: Los „cock-tails“ mas abrosos. Seite 33. Simpático.
Hielo picado.
Media copa de gin.
Media copa de Dubonet.
Bitter.
1930 Gerardo Corrales: Club de cantineros de la Republica de Cuba. Seite 37. Dubonnet Cocktail.
1/3 ginebra seca.
2/3 Dubonnet.
Bátase. Cascarita de limón.
1930 Gerardo Corrales: Club de cantineros de la Republica de Cuba. Seite 45. Jack Zeller Cocktail.
1/2 ginebra Old Tom.
1 /2 Dubonnet. Revuélvase.
1930 Gerardo Corrales: Club de cantineros de la Republica de Cuba. Seite 71. Zaza Cocktail.
1/2 ginebra seca.
1/2 Dubonnet.
Gotas Angostura.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 62. Dubonnet Cocktail.
1/2 Dubonnet.
1/2 Dry Gin.
Stir well and strain into
cocktail glass.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 181. Zaza Cocktail.
1/2 Dubonnet.
1/2 Dry Gin.
Shake well and strain into
cocktail glass.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 36. Dubonnet Cocktail.
2/3 Dubonnet, 1/3 Gin.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 91. Za Za Cocktail.
2 dashes of Pepson Bitters, 1/3 Nicholson’s Gin,
2/3 Italian Vermouth.
Shake well, strain into cocktail glass, with
a Cherry.
(Recipe by F. Newman, Paris.)
1930 Jere Sullivan: The Drinks of Yesteryear. Seite 24. Nassau.
Long Island 1/2 Dubonnet Wine
Society’s Own. 1/2 Orange Gin
. Shake well and strain into cocktail glass.
1930 Judge Jr.: Noble Experiments. Seite 58. Dubonnet Cocktail.
1/2 jigger Gin
2/3 jigger Dubonnet
1 dash Orange Bitters
Shake.
1930 Miguel R. Reguera: Cocktails. Seite 53. Royal Cocktail.
En una cocktelera, con hielo picado:
10 gotas de curazao y Angostura
1/2 copa de Dubonnet
1/2 ” de ginebra.
Agítese y sírvase con corteza de limón.
1930 Pedro Chicote: Le ley mojada. Seite 122. Chinita-Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo.
1/2 copita de gin.
1/2 — de Dubonnet.
Agítese y sírvase en copa de cocktail.
1930 Pedro Chicote: Le ley mojada. Seite 139. Dubonnet-Cocktail.
Prepárese en cocktelera:
Hielo picado.
Unas gotas de Orange bitters.
1/2 copita de Dubonnet.
1/2 — de dry gin.
Agítese y sírvasé en copa de cocktail.
1930 Pedro Chicote: Le ley mojada. Seite 160. Hevia-Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo.
Unas gotas de Orange bitters.
1/2 copita de gin Grand Captain.
1/2 — de Dubonnet.
Agítese y sírvase en copa de
cocktail.
1930 Pedro Chicote: Le ley mojada. Seite 223. Real-Cocktail.
Prepárese en un gran vaso de cristal:
3 ó 4 pedacitos de hielo.
6 gotas de Orange bitters.
6 — de Angostura.
1/2 copita de gin.
1/2 — de Dubonnet.
Agítese muy bien y sírvase en copa de cocktail,
con una rodaja de naranja.
1930 Pedro Chicote: Le ley mojada. Seite 252. Zaza-Cocktail.
Prepárese en un gran vaso de cristal:
4 ó 5 pedacitos de hielo.
1/2 copita de Dubonnet.
1/2 — de gin.
Agítese y sírvase en copa de cocktail, agregándo-
le una guinda.
1930 Ridgely Hunt & George S. Chappell: The Saloon in the Home. Seite 71. The Zaza.
1/2 Gin.
1/2 Dubonnet.
Note: The true beauty of a cocktail can only be
brought out by the use of plenty of ice and elbow
grease.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 36. Dubonnet.
Gin . . . . . . . . . . . . 1/2 jigger Maraschino . . . . . . . . 2 dashes
Dubonnet . . . . . 1/2 jigger Fr. Vermouth . . . . to wet glass
Wet chilled cocktail glass with Fr. Vermouth (few drops) and throw out.
Shake other ingredients well, strain into prepared glass, add pickled hazel-
nut and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 37. Dubonnet, No. 2.
Gin . . . . . . . . . . . . . . 1/3 jigger Dubonnet . . . . . . . 1/3 jigger
. Fr. Vermouth . . . . . 1/3 jigger
Shake well with ice, strain into chilled cocktail glass, add pickled hazelnut
and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 37. Dubonnet, No. 3.
Gin . . . . . . . . 1/2 jigger Dubonnet . . . . . . . 1/2 jigger
. Orange Bitters . . . . . . 1 dash
Shake well with ice, strain into chilled cocktail glass, add pickled hazelnut
and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 37. Dubonnet, No. 4.
Dubonnet . . . . . . . . . 2/3 jigger Sherry . . . . . . . . . 1/3 jigger
. Orange Bitters . . . 2 dashes
Stir well with ice, strain into chilled cocktail glass, twist lemon peel over
and serve with ice water chaser.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 37. Dubonnet, No. 5.
Dubonnet . . . . . . . . . . . . 1/3 jigger Sherry . . . . . . . . . . . . . . . . . 1/3 jigger
Fr. Vermouth . . . . . . . . . 1/3 jigger Orange Bitters . . . . . . . . . . . . 1 dash
. Angostura . . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, twist orange peel over
and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 37. Dubonnet, No. 6.
Dubonnet . . . . . . . . . 1/3 jigger Gin . . . . . . . . . . 1/2 jigger
. Fr. Vermouth . . . . 1 dash
Stir well with ice, strain into chilled cocktail glass, twist orange peel over
and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 37. Dubonnet, Dry.
Gin . . . . . . . . . . . . . . 1/3 jigger Dubonnet . . . . . . . . . . 1/2 jigger
Stir well with ice, strain into chilled cocktail glass, twist orange peel over
and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 73. Royal.
Gin . . . . . . . . . . . . . . . 1/3 jigger Dubonnet . . . . . 1/3 jigger
Orange Bitters . . . . 1 dash Angostura . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry,
twist lemon peel over and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 73. Royal.
Dubonnet . . . . . . 1/2 jigger Gin . . . . . . 1/2 jigger
Shake well with ice, strain into chilled cocktail glass and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 89. Zaza.
Dubonnet . . . . . . . . . . 1/2 jigger Gin . . . . . . . . . . . . . . 1/2 jigger
Shake well with ice, strain into chilled cocktail glass and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 89. Zaza, No. 2.
Gin . . . . . . . . . . . . . . 1/3 jigger It. Vermouth . . . . . . . . . . 2/3 jigger
. Creme de Menthe . . . . . 2 dashes
Shake well with ice, strain into chilled cocktail glass, add Maraschino
cherry and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 89. Zaza, No. 3.
Dubonnet . . . . . . . . . . 1/2 jigger Sherry . . . . . . . . . . . 1/2 jigger
Stir well with ice, strain into chilled cocktail glass, add French hazel
nut and serve.
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 173. Zaza.
Two dashes Orange Bitters
One-third Tom Gin
Two-thirds Dubonnet
Stir; strain
Seite 105-106:
The stage, whether or not it drove men to drink in
those days, certainly inspired much drinking, and suc-
cessful plays often stood godfather for bartenders’ con-
ceptions. …
Mrs. Leslie Carter must have heard, when
she helped put Mr. Belasco large on the theatrical map,
that “Zaza” made one of its biggest hits in the form of
an invention of a Waldorf barman. The Zaza cocktail
was somewhat milder than the Salome, for only one-
third of its content was Old Tom Gin, that being allied
with two-thirds Dubonnet and two dashes of Orange
Bitters.
1931 Blanche Z. De Baralt: Cuban Cookery. Seite 128. Dubonnet Cocktail.
One third part Gordon Gin
Two thirds Dubonnet
Put all into a glass with two pieces
of ice, stir, (do not shake) strain and
serve in well chilled cocktail glass.
1931 Dominique Migliorero: L’art du shaker. Seite 22. Dubonnet Cocktail.
2 traits orange Bitters, 1/2 Gin, 1/2 Dubonnet.
Bien glacer dans le verre à mélanges et servir dans
verre a cocktail. Presser un zeste d’orange par-dessus.
1931 Dominique Migliorero: L’art du shaker. Seite 77. Za-Za Cocktail.
1 Ecorce d’orange, 1/2 Gin, 1/2 Dubonnet.
Bien glacer. Passer dans un verre à cocktail. Servir.
1931 John: „Happy Days!“. Seite 43. Dubonnet Cocktail.
50 per cent Gordon Dry Gin
50 per cent Dubonnet.
Stir well. Don’t shake.
1931 John: „Happy Days!“. Seite 54. Merry Widow Cocktail.
50 per cent Dubonnet Wine
50 per cent Gordon Dry Gin
Fill glass with ice; stir and strain in cocktail glass,
twist of orange peel and serve.
1932 Al Hirschfeld: Manhattan Oases. Seite 74. Dubonnet Cocktail.
2/3 Dubonnet, 1/3 gin. Shake well
and pour into cocktail glass.
1932 Anonymus: One Hundred Ways. Seite 21. Dubonnet Cocktail.
1/3 gin
2/3 Dubonnet
1 thinly sliced piece of lemon peel
Stir thoroughly with ice, strain, twist lemon peel and insert.
Serve in glass No. 1.
1932 Anonymus: Sloppy Joe’s Cocktail Manual 1931-32. Seite 20. Dubonet Cocktail.
2/3 of Dubonet.
1/3 of Gordon
Gin.
Shake with ice, and serve
in a Manhattan glass with a
peel of a Lemon.
1932 Anonymus: Sloppy Joe’s Cocktail Manual 1932-33. Seite 23. Dubonet Cocktail.
2/3 of Dubonet.
1/3 of Gordon
Gin.
Shake with ice, and
serve in a Manhattan
glass with a peel of
a lemon.
1932 James A. Wiley: The Art of Mixing. Seite 13. Dubonnet Cocktail.
2/3 Dubonnet, 1/3 Gin, jiggle with lotsa ice and
pour.
1933 Anonymus: Bottoms Up! Y Como! Dubonnet.
1. Two thirds Dubonnet.
2. One third dry Gin.*
Cocktail glass. Very cold, Stir. Strain.
Squeeze lemon peel.
*Use London Dry Gin.
1933 Anonymus: Hollywood’s Favorite Cocktail Book. Seite 16. Dubonnet Cocktail.
1/2 Dubonnet
1/2 Dry Gin
Stir well and strain into cock-
tail glass.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 62. Dubonnet Cocktail.
2/3 Dubonnet, 1/3 Old Tom Gin.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 132. Zaza Cocktail.
1/2 Dubonnet, 1/2 Sherry.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 150. Dubonnet Cocktail (2).
1/3 Bacardi, 1/3 Dubonnet,
Juice of half Lemon,
Teaspoonful of Grenadine.
1933 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 23. Dubonet Cocktail.
2/3 of Dubonet.
1/3 of Gordon Gin.
Shake with ice, and
serve in a Manhattan
glass with a peel of
a lemon.
1933 Anonymus: The Bartender’s Friend. Seite 68. Dubonnet Cocktail.
Dubonnet Shake up equal parts of Dubonnet and
Dry Gin gin with plenty of shaved ice. Strain
Ice into cocktail glass with twist of orange
Orange Peel peel.
1933 Anonymus: The Cocktail Book. Seite 13. Dubonnet Cocktail.
ONE-THIRD dry gin; two-thirds Du-
bonnet. Fill with ice, stir well (do
not shake), and strain into a cocktail glass.
1933 Antonio Josa: Cocktelera universal. Seite 23. Dubonet Cocktail.
1/2 de Dubonet.
1/2 de Gin.
AI servirlo se le añade una corteza de
naranja.
1933 Antonio Josa: Cocktelera universal. Seite 50. Zaza Cocktail.
1/2 de Dubonet.
1/2 de Gin.
1933 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 7. Doubonnet Cocktail.
1 jigger Doubonnet
Fill glass with ice
Twist of orange peel
Shake, strain, and serve.
1933 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 21. Zaza Cocktail.
1/2 jigger Gordon dry gin
1/2 jigger Dubonnet
Fill glass with ice.
Stir with spoon, strain, and serve.
1933 George A. Lurie: Here’s How. Seite 31. Dubonnet.
Gin . . . . . . . . . . . . 1 pony Maraschino . . . . 2 dashes
Dubonnet . . . . . . 1 pony Fr. Vermouth . . . to wet glass
Wet chilled cocktail glass with Fr. Vermouth (few drops)
and throw out. Shake other ingredients well, strain into
prepared glass, add pickled hazelnut and serve.
1933 George A. Lurie: Here’s How. Seite 31. Dubonnet, No. 2.
Gin . . . . . . . . . . . 1/3 jigger Dubonnet . . . . . . . . 1/3 jigger
. Fr. Vermouth . . . . . 1/3 jigger
Shake well with ice, strain into chilled cocktail glass, add
pickled hazelnut and serve.
1933 George A. Lurie: Here’s How. Seite 31. Dubonnet, No. 3.
Dubonnet . . . . . . 1 pony Gin . . . . . . . . . . . 1 pony
. Orange Bitters . . . . . 1 dash
Shake well with ice, strain into chilled cocktail glass, add
pickled hazelnut and serve.
1933 George A. Lurie: Here’s How. Seite 32. Dubonnet, No. 4.
Dubonnet . . . . . . 2/3 jigger Sherry . . . . . . . 1/3 jigger
. Orange Bitters . . . . . . 2 dashes
Stir well with ice, strain into chilled cocktail glass, twist
lemon peel over and serve with ice water chaser.
1933 George A. Lurie: Here’s How. Seite 32. Dubonnet, No. 5.
Dubonnet . . . . . . . 1/3 jigger Sherry . . . . . . . . . . 1/3 jigger
Fr. Vermouth . . . . 1/3 jigger Orange Bitters . . . 1 dash
. Angostura . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, twist
orange peel over and serve.
1933 George A. Lurie: Here’s How. Seite 32. Dubonnet, No. 6.
Dubonnet . . . . . . . . . . 1 pony Gin . . . . . . . . . 1 pony
. Fr. Vermouth . . . . . 1 dash
Stir well with ice, strain into chilled cocktail glass and
serve.
1933 George A. Lurie: Here’s How. Seite 32. Dubonnet, Dry.
Gin . . . . . . . . . . . 2/3 jigger Dubonnet . . . . . . 1/3 jigger
Stir well with ice, strain into chilled cocktail glass, twist
orange peel over and serve.
1933 George A. Lurie: Here’s How. Seite 71. Royal.
Gin . . . . . . . . . . . . 2/3 jigger Dubonnet . . . . . . 1/3 jigger
Orange Bitters . . .1 dash Angostura . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add
Maraschino cherry, twist lemon peel over and serve.
1933 George A. Lurie: Here’s How. Seite 88. Zaza.
Dubonnet . . . . . 1 pony Gin . . . . . . . . . . 1 pony
Shake well with ice, strain into chilled cocktail glass and
serve.
1933 George A. Lurie: Here’s How. Seite 88. Zaza, No. 2.
Gin . . . . . . . . . . 1/3 jigger It. Vermouth . . . . . 2/3 jigger
. Creme de Menthe . . . . . . 2 dashes
Shake well with ice, strain into chilled cocktail glass, add
Maraschino cherry and serve.
1933 George A. Lurie: Here’s How. Seite 88. Zaza, No. 3.
Dubonnet . . . . . . . 1 pony Sherry . . . . . . . . 1 pony
Stir well with ice, strain into chilled cocktail glass, add
French hazel nut and serve.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 62. Dubonnet Cocktail.
1/2 Dubonnet.
1/2 Dry Gin.
Stir well and strain into
cocktail glass.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 88. Jackson Cocktail.
2 Dashes Orange Bitters.
1/2 Orange Gin.
1/2 Dubonnet.
Stir well and strain into cocktail glass.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 181. Zaza Cocktail.
1/2 Dubonnet.
1/2 Dry Gin.
Shake well and strain into
cocktail glass.
1933 Harry Todd: Mixer’s Guide. Seite 23. Dubonnet Cocktail.
One-half jigger Dry gin.
One-half jigger Dubonnet.
Stir well. Don’t shake.
1933 Harry Todd: Mixer’s Guide. Seite 31. Jack Zeller Cocktail.
One-half jigger Orange gin.
One-half jigger Dubonnet.
Fill glass with ice; stir, strain and serve.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 61. Dubonnet Cocktail.
50% gin
50% Dubonnet
Stir well, don’t shake.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 62. Edner Cocktail.
50% Dubonnet
50% dry gin
Twist of orange peel
Fill glass with cracked ice; stir, strain, and serve in cocktail
glass.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 74. Jack Zeller Cocktail.
50% orange gin
50% Dubonnet
Fill glass with ice, stir, strain, and serve.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 81. Merry Widow Cocktail.
50% Dubonnet wine
50% dry gin
Fill glass with ice. Stir and strain into cocktail glass, twist
orange peel, and serve.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 109. Zaza Cocktail.
50% gin
50% Dubonnet
Fill glass with ice. Stir with spoon, strain, and serve.
1933 John F. Driscoll: The Home Bartender. Seite 12. Dubonnet Cocktail.
1/2 jigger Dubonnet, 1/2 jigger dry gin, 1 or 2 dashes
orange bitters, Ice, Mix, strain and serve.
1933 Joseph P. Santana & Charles A. Sasena: Fine Beverages. Seite 14. Dubonnet Cocktail.
Fill mixing glass with cracked ice
1 oz. Dubonnet Wine
1 oz. Gordon Gin
Stir, and strain into cocktail glass. Add a cherry
1933 Julien J. Proskauer: What’ll You Have. Seite 80. Merry Widow Cocktail.
50 per cent Dubonnet Wine
50 per cent Dry Gin
Fill glass with Ice, Stir and strain.
Add Twist of orange peel, serve.
1933 William Guyer: The Merry Mixer- Seite 24. Dubonnet (Dry).
1/2 Dubonnet . . . 1/2 Silver Wedding Gin
Stir well and strain into cocktail glass
1933 William Guyer: The Merry Mixer- Seite 24. Dubonnet (Sweet).
2/3 Dubonnet . . . 1/3 Silver Wedding Gin
Slice Orange Peel
Stir and strain into cocktail glass
1934 Anonymus: 100 Famous Cocktails. Seite 26. Dubonnet Cocktail.
One-half Dubonnet
One-half High & Dry Gin
Ice, shake well
1934 Anonymus: 100 Famous Cocktails. Seite 33. Zaza.
One-half jigger High & Dry Gin
One-half jigger Dubonnet
Ice, shake well
1934 Anonymus: A Life-Time Collection of 688 Decipes for Drinks. Seite 24. Dubonnet Cocktail.
1/2 jigger Dry Gin 1 dash Orange Bitters
1/2 jigger Dubonnet Shake
1934 Anonymus: A Life-Time Collection of 688 Decipes for Drinks. Seite 31. Jack Zeller Cocktail.
1/2 jigger Old Tom Gin 1/2 jigger Dubonnet. Stir
1934 Anonymus: A Life-Time Collection of 688 Decipes for Drinks. Seite 52. Zaza Cocktail.
1/2 jigger Dry Gin 1 dash Angostura Bitters
1/2 jigger Dubonnet
1934 Anonymus: Angostura Recipes. Seite 24. Dubonnet Cocktail as mixed at The Embassy Club.
1/2 Dubonnet
1/2 Gin
3 Dashes Angostura
Stir with ice, strain and serve.
1934 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 23. Dubonet Cocktail.
2/3 of Dubonet.
1/3 of Gordon Gin.
Shake with ice, and
serve in a Manhattan
glass with a peel of
a lemon.
1934 Anonymus: The Complete bartender’s Guide. Seite 102. Dubonnet Cocktail.
1 pony Dry gin.
2 ponies Dubonet.
Frappe till icy cold. Serve in cocktail glass.
1934 Anonymus: What goes with what. Seite 6. Dubonnet Cocktail.
Fill mixing glass with cracked ice, one-half Dubonnet, one-half
Sherry, and slice of Orange.
Shake well and Frappe.
1934 A. T. Neirath: Rund um die Bar. Seite 228. Za-Za-Cocktail.
Originalrezept von
Frank Newman
Paris
Pepsin ist ein eiweißarti-
ger Bestandteil des Magen-
saftes und wird aus Lab-
magen (Kälber-Käsemagen)
von Saugkälbern hergestellt.
Lab-Essenz ist der wei-
nige Auszug aus Labmagen
und wird als verdauungsför-
derndes Mittel in der Medizin
verwendet.
2 D. [Dash] Pepsin-Essenz
1/3 Dry Gin
2/3 Ital. Vermouth
1/3 Cognac
M-Gl. [Mischglas] K. [Kirsche] Z. [Zitronenspirale]
1934 A. T. Neirath: Rund um die Bar. Seite 172. Dubonnet-Cocktail.
1/3 Gin
2/3 Dubonnet
M-Gl. [Mischglas] O. [Olive] Z. [Zitronenspirale]
1934 Bernard: 100 Cocktails. Seite 32. Dubonnet Cocktail.
1/3 gill of Dubonnet.
1/6 gill of Dry Gin.
1/2 teaspoonful of Orange Bitters.
1/2 shakerful of broken Ice.
The shaker is half filled with broken ice and
the Dry Gin is added. Next add the Dubonnet
and the Orange Bitters. Shake up and pass
through a strainer into a cocktail glass.
This is a very good apéritif.
1934 Bernard: 100 Cocktails. Seite 58. Royal Cocktail.
1/4 gill of Dubonnet.
1/2 gill of Gin.
2 dashes of Orange Bitters.
1 or 2 dashes of Orange Peel Juice.
1 Cherry.
1/2 tumblerful of broken Ice.
The tumbler is half filled with broken ice and
the Orange Bitters added. Then, add the
Dubonnet and the Gin. Stir well and pass
through a strainer into a small wine glass.
Serve with a cherry and a dash of orange peel
juice on top.
This cocktail makes an excellent apéritif.
1934 Charles Nicholas Reinhardt: Punches and Cocktails. Seite 2. Dubonnet Cocktail.
Mix in container two thirds part Dubonnet, one third
dry gin, fill with ice, stir well, but do not shake, and
strain into cocktail glass.
1934 G. F. Steele: My New Cocktail Book. Seite 43. Dubonnet.
1/2 jigger Dry Gin
1/2 jigger Dubonnet
dash Orange bitters
1934 G. F. Steele: My New Cocktail Book. Seite 130. Zaza Cocktail.
1/2 Dubonnet
1/2 Dry Gin
1934 Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Seite 84. Dubonnet No. 1.
1 Gin
1 Dubonnet
Ice. – 15 Shakes. Strain into Cocktail Glass.
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 44. Dubonnet Cocktail.
2/3 Dubonnet, 1/3 Burrough’s Beefeater Gin.
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 110. Za Za Cocktail.
2 dashes of Pepson Bitters, 1/3 Nicholson’s Gin,
2/3 Cinzano Italian Vermouth.
Shake well, strain into cocktail glass, with a
Cherry.
(Recipe by F. Newman, Paris.)
1934 Ira A. Altschul: Drinks as They Were Made Before Prohibition. Seite 8. Dubonnet.
Use small mixing glass.
Two limps or cubes of ice.
One-half jigger Dubonnet.
One-half jigger Dry gin.
Stir well and strain.
1934 Irvin S. Cobb: Irvin S. Cobb’s Own Recipe Book. Seite 40. Dubonnet.
1/2 Dubonnet, 1/2 Paul Jones Four Star Gin. Stir with cracked
ice, strain and add twist of Lemon Peel. One of the world’s best appetizers.
I heartily endorse it.
1934 Magnus Bredenbek: What Shall We Drink. Seite 18. Dubonnet Cocktail.
MIXING A DUBONNET COCKTAIL
To make a Dubonnet Cocktail is one of the simplest opera-
tions of them all. Two ounces of gin and two ounces of
Dubonnet, a French preparation whose ingredients are
secret, should be shaken until cold and served in cocktail
glass. Easy, isn’t it? Try it with whisky or rum, instead of
gin. Maybe you’ll like it. I do.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 3. Appetizer No. 1.
1/2 Gin
1/2 Dubonnet
Stir well with cracked ice, and strain.
Use glass number 1
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 25. Dubonnet Cocktail.
1/2 Jigger Dubonnet
1/2 Jigger Dry Gin
Stir well with a cube of ice and strain. Add a
twist of Lemon Peel.
Use glass number 1
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 43. Jackson Cocktail.
1/2 Gin
1/2 Dubonnet
2 Dashes Orange Bitters
Stir well with a cracked ice and strain.
Use glass number 1
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 103. Zaza Cocktail.
1 Jigger Dry Gin
1 Jigger Dubonnet
1 Piece Orange Peel
Stir well with cracked ice and strain.
Use glass number 1.
1934 Tom & Jerry: How to Mix Drinks [collectiv1801]. Seite 102. Dubonnet Cocktail.
1 pony Dry gin.
2 ponies Dubonet.
Frappe till icy cold. Serve in cocktail glass.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 63. Dubonnet.
Gin . . . . . . . . . . 1/2 jigger Maraschino . . . . . . 2 dashes
Dubonnet . . . 1/2 jigger Fr. Vermouth . . to wet glass
Wet chilled cocktail glass with Fr. vermouth (few drops) and throw out.
Shake other ingredients well, strain into prepared glass, add pickled hazel
nut and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 63. Dubonnet, No. 2.
Gin . . . . . . . . . . . .1/3 jigger Dubonnet . . . . . . . . 1/3 jigger
. Fr. Vermouth . . . . . 1/3 jigger
Shake well with ice, strain into chilled cocktail glass, add pickled hazelnut
and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 63. Dubonnet, No. 3.
Dubonnet . . . . . . 1/2 jigger Gin . . . . . . . . . . . . . 1/2 jigger
. Orange Bitters . . . . . 1 dash
Shake well with ice, strain into chilled cocktail glass, add pickled hazelnut
and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 63. Dubonnet, No. 4.
Dubonnet . . . . . . 2/3 jigger Sherry . . . . . . . . . . . . . 1/3 jigger
. Orange Bitters . . . . . 2 dashes
Stir well with ice, strain into chilled cocktail glass, twist lemon peel over
and serve with ice water chaser.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 63. Dubonnet, No. 5.
Dubonnet . . . . . . 1/3 jigger Sherry . . . . . . . . . . . . 2 dashes
Fr. Vermouth . . . 1/3 jigger Orange Bitters . . . . . 1 dash
. Bitters . . . . . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, twist orange peel over
and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 63. Dubonnet, No. 6.
Dubonnet . . . . . . 1/2 jigger Gin . . . . . . . . . . . . . 1/2 jigger
. Fr. Vermouth . . . . . 1 dash
Stir well with ice, strain into chilled cocktail glass and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 63. Dubonnet, Dry.
Gin . . . . . . . . . . . 2/3 jigger Dubonnet . . . . . . . 1/3 jigger
Stir well with ice, strain into chilled cocktail glass, twist orange peel over
and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 93. Jackson.
Gin . . . . . . . . . . . 1/3 jigger Dubonnet . . . . . . 1/3 jigger
. Orange Bitters . . . . . . 2 dashes
Stir well with ice, strain into chilled cocktail glass, add pickled onion
and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 147. Royal.
Gin . . . . . . . . . . . . 2/3 jigger Dubonnet . . . . . . . . 1/3 jigger
Orange Bitters . . . .1 dash Bitters . . . . . . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry,
twist lemon peel over and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 182. Zaza.
Dubonnet . . . . . . . . . 1/2 jigger Gin . . . . . . . . . . . . . 1/2 jigger
Shake well with ice, strain into chilled cocktail glass and serve.
1935 Adrian: Cocktail Fashions of 1936. Seite 45. Dubonnet Cocktail.
1/2 shot dry gin.
1/2 shot Dubonnet.
1 dash orange bitters. Shake.
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 78. Zaza No. 2.
Two dashes Orange Bitters
One-third Tom Gin
Two-thirds Dubonnet (Stir)
Seite 22-23:
The stage, whether or not it drove men to drink in
those days, certainly inspired much drinking, and success-
ful plays often stood godfather for bartenders’ concep-
tions. …
Mrs.
Leslie Carter must have heard, when she helped make
David Belasco loom larger on the theatrical map, that
“Zaza” made one of its biggest hits in the form of an
invention of a Waldorf barman. The Zaza cocktail was
somewhat milder than the Salome, for only one-third of
its content was Old Tom Gin, that being allied with two-
thirds Dubonnet and tw’o dashes of Orange Bitters.
1935 Anonymus: Fancy Drinks. Seite 14. Dubonnet (Sweet).
2/3 Dubonnet
1/3 Gin
Slice Orange Peel
1935 Anonymus: Sloppy Joes Cocktail Manual. Seite 23. Dubonnet Cocktail.
2/3 of Dubonet.
1/3 of Gordon Gin.
Shake with Ice, and serve
in a Manhattan glass
with a peel of a lime.
1935 Anonymus: The Art of Mixing Drinks. Seite 54. Dubonnet Cocktail.
(As served at the Embassy Club)
1 Pony of Dubonnet
1 Pony dry gin
3 Dashes of Angostura bitters
1935 George Pillaert: Le Bar Américan. Seite 37. Dubonnet Cocktail.
2/3 Dubonnet
1/3 Dry Gin Burnett
1 trait absinthe
1 trait anisette
courtes pailles
. Zeste de citron – Tumbler
1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 191. Merry Widow.
One-half each of Gin and Dubonnet and a small piece of lemon
peel twisted into the glass after the mixture has been well iced and
shaken.
1935 Leo Cotton: Old Mr. Boston. Seite 7. Appetizer No. 1 Cocktail.
1/2 Old Mr. Boston Dr Gin
1/2 Dubonnet
Shake well with cracked ice, and
strain into 3 oz. cocktail glass.
1935 Leo Cotton: Old Mr. Boston. Seite 46. Dubonnet Cocktail.
1/2 Jigger Dubonnet
1/2 Jigger Old Mr. Boston Dry
Gin
Stir well with cracked ice and strain
into 3 oz. Cocktail glass.
1935 Leo Cotton: Old Mr. Boston. Seite 142. Zaza Cocktail.
1 Jigger Old Mr. Boston Dry
Gin
1/2 Jigger Dubonnet
1 Piece Orange Peel
Stir well with cracked ice and strain
into 3 oz. Cocktail glass.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 95. Dubonnet.
1/2 Dubonnet
1/2 Dry Gin
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 108. Jackson.
2 ds. Orange Bitter
1/2 Gin
1/2 Dubonnet
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 151. Zaza.
1/2 Dubonnet
1/2 Dry Gin
1936 Anonymus: Cocktails, Drinks and Snacks. Seite 6. Du Bonnet Cocktail.
1 1-2 oz. gin
1 1-2 Dubonnet
1 1-2 orange juice
Ice, 15 shakes, strain into cocktail glass.
1936 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 23. Dubonet Cocktail.
2/3 of Dubonet.
1/3 of Gordon Gin.
Shake with ice, and serve
in a Manhattan glass
with a peel of a lime.
1936 Bill Edwards: Drinks. Seite 38. Dubonnet.
1 part Dry Gin
1 part Dubonnet.
1936 Bill Edwards: Drinks. Seite 73. Zaza.
1 part Dry Gin
2 parts Italian Vermouth
2 dashes Angostura Bitters per cocktail
Serve with a cherry.
1936 Elvezio Grassi: 1000 Misture. Seite 38. Dubonnet Cocktail (Serie Larsen).
Agitare nel shaker con ghiac-
cio;
10% Curaçao bianco
10% Assenzio o Mistrà
40% Gin dry
40% Dubonnet.
Servite con buccia limone.
1936 Elvezio Grassi: 1000 Misture. Seite 38. Zazà Cocktail (Serie Craddock).
Agitare nel shaker con ghiaccio:
50 % Dubonnet
50 % Dry gin.
Servite.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 153. Dubonnet Cocktail.
3 glasses dry gin 3 glasses Dubonnet
. 1/2 teaspoon orange bitters
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 29. Dubonnet.
In mixing-glass: a dash of
Angostura Bitters, one glass
of Dubonnet; stir slightly and
serve with Lemon peel.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 217. Dubonnet Cocktail.
Usese la cocktelera.
Unos pedacitos de hielo.
Una cucharadita de jarabe de Granadina
Fortuny.
1/2 parte de Dry Gin Sumner’s.
1/2 parte de Dubonnet.
Agítese, cuélese y sírvase en copa de 90
gramos.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 387. Zaza Cocktail.
Usese la cocktelera.
Unos pedacitos de hielo.
1/2 parte de Dubonnet.
1/2 parte de Dry Gin Sumner’s.
Una cucharadita de parabe de Grosella
Fortuny.
Agítese, cuélese y sírvase en copa de 90
gramos.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 28. Dubonnet Cocktail.
1/3 dry gin.
2/3 Dubonnet.
Shake well and serve.
Dress with lime peel.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 41. Jack Zeller Cocktail.
1/2 Tom gin.
1/2 Dubonnet.
Stir well and serve.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 60. Zaza Cocktail.
1/2 dry gin.
1/2 Dubonnet.
Drops of Angostura bitters.
1937 John R. Iverson: Liquid Gems. Seite 47. Dubonett Cocktail.
Bar glass — Ice
1 oz. Dubonett Wine
1/2 oz. Gin
1/4 oz. French Vermouth
Twist of lemon peel
Stir, strain and serve in cocktail
glass.
No decoration.
Observations
This is not a very powerful drink, but the pe-
culiar flavor of Dubonett gives this cocktail a
certain distinction all its own. It is recommended
as a fairly satisfactory appetizer as well.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 95. Dubonnet Cock-Tail.
Tercera parte ginebra BOOTH ‘S.
Dos terceras partes Dubonnet.
Bátase. Cascarita de limón.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 104. Jack Zeller Cock-Tail.
Media parte ginebra Old Tom.
Media parte Dubonnet. Revuélvase.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 127. Zaza Cock-Tail.
Media parte ginebra BOOTH ‘S.
Media parte Dubonnet.
Gotas Angostura.
1937 United Kingdom Bartender’s Guild: Approved Cocktails. Dubonnet.
50% Dubonnet.
50% Dry Gin.
Stir and strain into cocktail glass.
1937 United Kingdom Bartender’s Guild: Approved Cocktails. Dubonnet Royal.
2 dashes Angostura.
2 dashes Orange Curaçao.
66 2/3 % Dubonnet.
33 1/3 % Gin.
Mix and strain into glass. Add dash of Absinthe on
top. Serve with a Maraschino cherry.
1937 William J. Tarling: Café Royal Cocktail Book. Dubonnet.
1/2 Dubonnet.
1/2 Dry Gin.
Stir and strain into cocktail glass.
1937 William J. Tarling: Café Royal Cocktail Book. Dubonnet Royal.
2 dashes Angostura.
2 dashes Orange Curasao.
2/3 Dubonnet.
1/3 Gin.
Mix and strain into glass. Add dash
of Absinthe on top. Serve with a
Maraschino cherry.
1938 Anonymus: Cocktails. Seite 10. Dubonnet Cocktail.
2/3 Jigger Dubonnet
1/3 Jigger Dry Gin
Serve with lemon peel.
1938 Anonymus: Sloppy Joe’s Cocktail Manual. Seite 23. Dubonet Cocktail.
2/3 of Dubonet.
1/3 of Gordon Gin.
Shake with ice, and serve
in a Manhattan glass
with a peel of a lime.
1938 Anonymus: The Merry Mixer. Dubonnet (Dry) Cocktail.
1/2 Dubonnet
1/2 Schenley’s Silver Wedding Gin
Stir well and strain into cocktail glass,
1938 Anonymus: The Merry Mixer. Dubonnet (Sweet) Cocktail.
2/3 Dubonnet
1/3 Schenley’s Silver Wedding Gin
Slice Orange Peel
Stir and strain into cocktail glass.
1938 Bud Caroll: Popular Drinks of Today. Seite 14. Dubonnet.
Dubonnet . . . . . . . . 1/2 jigger Gin . . . . . . . . . . . . 1/2 jigger
. Maraschino . . . . . 1 dash
Stir well in bar glass with cube ice. Serve in chilled
large cocktail glass.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 110. Dubonnet Cocktail – No. 1.
1/2 Dubonnet
1/2 Dry Gin
Stir well
Strain into Cocktail Glass
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 110. Dubonnet Cocktail – No. 2.
1 pony Dry Gin
1 pony Dubonnet
2 dashes Maraschino
2 drops French Vermouth
Shake well
Strain into Cocktail Glass
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 120. Jackson Cocktail.
2 dashes Orange Bitters
1/2 Orange Gin
1/2 Dubonnet
Stir well
Strain into Cocktail Glass
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 148. Zaza Cocktail – No. 1.
1 pony Dubonnet
1 pony Dry Gin
Shake well
Strain into Cocktail Glass
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 148. Zaza Cocktail – No. 2.
1 pony Dubonnet
1 pony Sherry
Shake well
Strain into Cocktail Glass
1938 Jean Lupoiu: Cocktails. Seite 60. Dubonnet Cocktail.
Dans le verre à mélange:
1 jet de Bitter Campari, 1 verre de
Dubonnet.
Mélanger et servir avec un zeste de
citron.
1938 Jean Lupoiu: Cocktails. Seite 60. Dubonnet Cocktail (Special).
Dans le verre à mélange:
1/2 Dubonnet, 1/2 Gordon’s Dry Gin.
Mélanger et servir.
1938 Jean Lupoiu: Cocktails. Seite 155. Zaza Cocktail.
Dans le verre à mélange:
1 jet de Bitter Campari, 1/2 Dubonnet,
1/2 Booth’s Yellow Gin.
Mélanger et servir.
1938 Robert Vermeire: L’art du cocktail. Seite 27. Dubonnet.
Verre à mélange:
Doux 2/3 Dubonnet et 1/3 gin.
Demi-sec 1/2 Dubonnet et 1/2 gin.
Sec 1/3 Dubonnet et 2/3 gin.
Remuer à la cuiller. Passer dans le verre
et presser pelure d’orange dessus.
A San Francisco ce cocktail se prépare:
3 traits d’orange bitter.
1/3 sherry pale dry.
2/3 Dubonnet.
«Dubonnet spécial» au shaker:
1 trait d’orange bitter.
1 trait d’angostura bitter.
1/3 dry pale sherry warri.
1/3 vermouth Chappaz.
1/3 Dubonnet.
Frapper. Passer dans le verre dans lequel
on a pressé d’avance une pelure d’orange et
une pelure de citron. Ce cocktail est connu
en Belgique sous le nom de «ROBERT’S
SPECIAL». Je l’ai créé à la suite du vote de la
loi Vandervelde en 1919 qui défend la vente
dans les lieux publics de tous les spiritueux
titrant plus de 18°.
1938 Robert Vermeire: L’art du cocktail. Seite 43. Royal.
Verre à mélange:
1 trait d’orange bitter.
1 trait d’angostura bitter.
2/3 gin.
1/3 Dubonnet.
Remuer à la cuiller. Passer dans le verre.
Ajouter cerise et presser pelure de citron
dessus.
(Recette Royal Hôtel Dieppe, 1921.)
1938 Robert Vermeire: L’art du cocktail. Seite 52. Za-Za.
Verre à mélange:
1 trait d’angostura bitter.
1/2 gin.
1/2 Dubonnet.
Bien remuer et passer dans le verre.
Avant la guerre 1914-1918 ce cocktail
était très populaire sur le continent, on le
faisait alors de la façon suivante:
Verre à mélange:
2 traits de pepson bitter.
1/3 dry gin.
2/3 vermouth italien.
Remuer à la cuiller. Passer dans le verre
et ajouter une cerise.
1939 Ambrose Heath: Good Drinks. Seite 28. Dubonnet.
1/2 Dubonnet
1/2 Dry Gin
1939 Anonymus: Bar La Florida Cocktails. Seite 30. Dubonnet Cocktail.
1/2 Dubonnet.
1/2 Veterano Brandy.
1/2 Teaspoonful Curacao.
Do not shake. Strain and
serve very cold.
1939 Anonymus: Cuna del Daiquiri Cocktail. Seite 27. Dubonnet Cocktail.
1/2 Dubonnet.
1/2 Gin.
1/2 Teaspoonful Curacao.
Do not shake. Strain and serve
very cold.
1939 Anonymus: Floridita Cocktails. Seite 29. Dubonnet Cocktail.
1/2 Dubonnet.
1/2 Ginebra Seagrams.
1/2 Teaspoonful Curacao.
Do not shake. Strain and serve
very cold.
1939 Anonymus: Sloppy Joe’s Cocktail Manual. Seite 22. Dubonet Cocktail.
2/3 of Dubonet.
1/3 of Gordon Gin.
Shake with ice, and serve in
a Manhattan glass with a
peel of a lime.
1940 Anonymus: Professional Mixing Guide. Seite 30. Dubonnet Cocktail.
1/2 Dry Gin, 1/2 Dubonnet. Stir in a
thoroughly chilled cocktail glass.
(The Dubonnet should also be well
chilled before serving.)
1940 Anonymus: Recipes. Seite 18. Dubonnet Cocktail.
Use mixing glass – 2 cubes ice
2/3 jigger Dubonnet
2/3 jigger Gin
Stir. Strain into cocktail glass and serve
with cherry.
1940 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 17. Dubuonet Cocktail.
2/3 of Dubonet.
1/3 of Gordon Gin.
Shake with ice, and serve in a
Manhattan glass with a peel of
a lime.
1940 Charles: The Cocktail Book. Seite 52. Dubonnet Cocktail.
1/4 gill of Dubonnet,
1/4 gill of dry gin.
Use the mixing glass. Serve with a little lemon-peel juice
squeezed on top.
1940 Crosby Gaige: Crosby Gaige’s Cocktail Guide. Seite 31. Put On Your Old Dubonnet.
1/2 part Dry Gin
1/2 part Dubonnet (chilled)
Stir in a chilled cocktail glass.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 3. Appetizer No. 1.
1/2 Gin
1/2 Dubonnet
Stir well with cracked ice, and strain.
Use glass number 1
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 25. Dubonnet Cocktail.
1/2 Jigger Dubonnet
1/2 Jigger Dry Gin
Stir well with a cube of ice and strain. Add a
twist of Lemon Peel.
Use glass number 1
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 43. Jackson Cocktail.
1/2 Gin
1/2 Dubonnet
2 Dashes Orange Bitters
Stir well with a cracked ice and strain.
Use glass number 1
1940 Pedro Talavera: Los secretos del cocktail. Seite 77. Dubonet Cocktail.
En un gran vaso de
cristal, unos pedacitos de
hielo.
6 gotaas de Orange Bit-
ter.
1/2 copa de Captain’s
Gin.
1/2 ídem de Dubonet.
Se agita bien y se pasa
al vaso núm. 3, con, una
cereza.
1941 W. C. Whitfield: Here’s How. Seite 54. Dubonnet.
1/2 Dubonnet
1/2 Dry Gin
1943 Oscar Haimo: Cocktail Digest. Seite 37. Dubonnet Cocktail.
1 1/3 oz. Dubonnet
1 1/3 oz. Gin
Twist of Lemon Peel
Stir.
1943 Oscar Haimo: Cocktail Digest. Seite 52. Merry Widow Cocktail.
1 1/3 oz. Gin
1 1/ Dubonnet
Twist of Lemon Peel
Shake.
1943 Oscar Haimo: Cocktail Digest. Seite 77. Zaza Cocktail.
1 1/3 oz. Dubonnet
1 1/3 oz. Gin
Twist of orange peel
Decorate ivith cherry
Stir.
1944 Crosby Gaige: The Standard Cocktail Guide. Seite 35. Merry Widow Cocktail.
1 jigger Gin
1 jigger Dubonnet
Dash of Orange Bitters
Stir with cracked ice. Serve with twist of
Lemon Peel.
1944 Crosby Gaige: The Standard Cocktail Guide. Seite 73. Dubonnet Cocktail.
1 jigger Dubonnet
1 jigger Gin
Stir in chilled Cocktail glass. Add twist of
Lemon Peel.
1944 Harmann Burney Burke: Burke’s Complete Cocktail & Drinking Recipes. Seite 84. Dubonnet Cocktail No. 1.
1 Gin
1 Dubonnet
Ice. — 15 Shakes. Strain into Cocktail Glass.
1944 Nick Thomas: Bartender’s Friend. Dubonnet.
1 oz. Dubonnet
1 oz. Rye Whiskey
1 Dash Orange Bitters
1944 Oscar Haimo: Cocktail Digest. Seite 47. Dubonnet Cocktail.
1 1/3 oz. Dubonnet
1 1/3 oz. Gin
Twist of Lemon Peel
Stir.
1944 Oscar Haimo: Cocktail Digest. Seite 93. Zaza Cocktail.
1 1/3 oz. Dubonnet
1 1/3 oz. Sloe Gin
Twist of orange peel
Decorate with cherry
Stir.
1945 R. M. Barrows & Betty Stone: 300 Ways to Mix Drinks. Seite 19. Zaza Cocktail.
1 1/2 Oz. Dry Gin
1 1/2 Oz. Dubonnet
Stir well with ice and strain.
1 Twist of Orange Peel
1946 Bill Kelly: The Roving Bartender. Seite 31. Dubonnet Cocktail.
3/4 oz. Dubonnet
1 oz. dry gin
Twist lemon peel. Stir.
1946 Lucius Beebe: The Stork Club Bar Book. Seite 46. Dubonnet Cocktail.
1 1/3 oz. Dubonnet
1 1/3 oz. gin
Twist of lemon peel. Stir and serve chilled
in 3 oz. cocktail glass.
1946 Lucius Beebe: The Stork Club Bar Book. Seite 89. Merry Widow.
1 1/3 oz. gin
1 1/3 oz. dubonnet
Twist of lemon peel. Stir and serve in 3 oz.
cocktail glass.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 52. Dubonnet Cocktail.
1 1/3 oz. Dubonnet
1 1/3 oz. Gin
Stir
Twist of Lemon Peel
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 105. Zaza Cocktail.
1 1/3 oz. Byrrh
1 1/3 oz. Sloe Gin
Twist of orange peel
Stir.
1947 A. Vermeys: Cocktails. Seite 39. Dubonnet Cocktail.
1 trait Bitter Campari; 1 verre Dubonnet.
Servir avec zeste de citron.
1947 A. Vermeys: Cocktails. Seite 39. Dubonnet Cocktail Special.
1/2 Dubonnet; 1/2 Dry Gin.
Autre recette:
2/3 Dubonnet; 1/3 Dry Gin; 1 trait Absin-
the; 1 trait Anisette. Servir avec zeste de
citron et courte paille.
1947 A. Vermeys: Cocktails. Seite 94. Zaza Cocktail (Le Cocktail au Quinquina).
2/3 Quinquina; 1/3 Xérès sec; 1 trait Bitter
Orange. Servir avec cerise et zeste de citron.
Autre recette:
1/3 Quinquina; 1/3 Xérès; 1/3 Noilly; 1 trait
Angustura; 1 trait Bitter Orange. Servir avec
zeste de citron.
Autre recette:
1 trait Bitter Campari; 1/2-Dubonnet; 1/2
Gin.
1947 Pedro Chicote: Cocktails mundiales. Seite 111. Arraras-Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo.
8 ó 10 gotas de Angostura bitters.
3/4 de copita de gin español.
Una cucharada de las de café de Dubonnet.
Agítese y sírvase en copa de cocktail.
1947 Pedro Chicote: Cocktails mundiales. Seite 140. Chinita-Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo.
1/2 copita de gin.
1/2 copita de Dubonnet.
Agítese y sírvase en copa de cocktail.
1947 Pedro Chicote: Cocktails mundiales. Seite 147. Dubonnet-Cocktail.
Prepárese en cocktelera:
Hielo picado.
Unas gotas de Orange bitters.
1/2 copita de Dubonnet.
1/2 copita de dry gin.
Agítese y sírvase en copa de cocktail.
1947 Pedro Chicote: Cocktails mundiales. Seite 256. Zaza-Cocktail.
4 ó 5 pedacitos de hielo.
1/2 copita de Dubonnei.
1/2 copita de ginebra española.
Agítese y sírvase en copa de cocktail, añadiéndole
una guinda.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 62. Dubonnet Cocktail.
Dans un shaker
avec de la glace pilée, un trait de Curaçao, un
trait d’Absinthe, un demi-verre de Gin, un demi-
verre de Dubonnet. Agiter, passer dans un verre
à cocktail. Zeste de citron.
1948 Bill Kelly: The Roving bartender. Seite 46. Zaza Cocktail.
1/4 oz. benedictine
1/4 oz. French Vermouth
1 oz. gin
Shake. Twist orange peel.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 177. Dubonnet.
1 part Dubonnet
1 part Gin
Follow instructions for the Dry Picon, above.
[Stir with cracked ice. A twist of lemon over each
drink.]
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 263. Za-Za.
The most common version of this drink is equal
parts of gin and Dubonnet, decorated with a twist of
lemon peel.
A second version substitutes sloe gin for the dry gin.
A third version substitutes dry sherry for the gin.
Still another version consists of a Sweet Martini
with a dash of creme de menthe.
1948 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 10. Dubonnet Cocktail.
1 jigger Dubonnet
Fill glass with ice
Twist of orange peel
Shake, strain, and serve.
1948 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 32. Zaza Cocktail.
1/2 jigger Gordon dry gin
1/2 jigger Dubonnet
Fill glass with ice
Stir with spoon, strain, and serve.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 342. Dubonnet No. 1.
1 Ginebra.
1 Dubonnet.
Hielo. Batirlo 15 veces,
colarlo y sei virio con una
cascarita de limón.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 373. Dubonnet.
1 vasito de Dubonnet.
1/2 vasito de jarabe de limón.
Servido en un vaso gran-
de con hielo y soda o ga-
seosa.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 387. Jack Zeller.
1/2 ginebra Old Tom.
1/2 Dubonnet.
Hielo. Revuélvase, cuéle-
se y sírvase.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 399. Zaza.
1/2 ginebra seca.
1/2 Dubonnet
Gotas de Angostura.
Hielo. Revuélvase, cuélese
y sírvase.
1948 Jean Lupoiu: Cocktails. Seite 47. Dubonnet Cocktail.
Dans le verre à mélange:
1 jet de Bitter Campari, 1 verre de
Dubonnet.
Mélanger et servir avec un zeste de
citron.
1948 Jean Lupoiu: Cocktails. Seite 47. Dubonnet Cocktail (Special).
Dans le verre à mélange:
1/2 Dubonnet, 1/2 SEACERS Dry Gin.
Mélanger et servir.
1948 Jean Lupoiu: Cocktails. Seite 112. Zaza Cocktail.
Dans le verre à mélange:
1 jet de Bitter Campari, 1/2 Dubonnet,
1/2 SEACER’S Gin.
Mélanger et servir.
1948 Maurice Bonnet: Le livre d’or du bar americain. Seite 89. Dubonnet-Cocktail.
Dans un shaker:
1 cuillerée glace pilée,
3 gouttes curacao ,
3 gouttes anisette,
1/2 verre à liqueur de Gin,
1/2 verre à Madère Dubonnet.
Agiter, verre à cocktail.
1 zeste de citron.
1948 Trader Vic: Bartender’s Guide. Seite 98. Appetizer Cocktail.
1 oz. gin 1 oz. Dubonnet
Stir with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 122. Dubonnet Cocktail.
3/4 oz. gin 3/4 oz. Dubonnet
Stir with large ice; strain into chilled cocktail glass. Twist
lemon peel over drink. Variations: (1) Wet chilled cocktail
glass with French vermouth and toss out; add 2 dashes mara-
schino liqueur to above formula. (2) Add 1 dash orange bit-
ters. (3) Add 1 dash French vermouth.
1948 Trader Vic: Bartender’s Guide. Seite 122. Dubonnet Dry Cocktail.
1 oz. gin 1/2 oz. Dubonnet
Stir with large ice; strain into chilled cocktail glass. Twist
lemon peel over drink.
1948 Trader Vic: Bartender’s Guide. Seite 173. Roc-A-Coe Cocktail.
3/4 oz. gin 3/4 oz. sherry
Stir with cracked ice; strain into chilled cocktail glass. Serve
with maraschino cherry.
1948 Trader Vic: Bartender’s Guide. Seite 196. Zaza Cocktail.
3/4 dry gin 3/4 oz. Dubonnet
. 1 piece orange peel
Stir with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 252. Dubonnet Cocktail.
1/2 oz. Dubonnet 1/2 oz. sherry
1/2 oz. French vermouth 1 dash orange bitters
. 2 drops Angostura bitters
Stir with cracked ice; strain into chilled cocktail glass. Twist
lemon peel over drink.
1948 Trader Vic: Bartender’s Guide. Seite 258. Zaza Cocktail 2.
3/4 oz. Dubonnet 3/4 oz. gin
Shake with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 258. Zaza Cocktail 3.
3/4 oz. sherry 3/4 oz. Dubonnet
Stir with cracked ice; strain into chilled cocktail glass.
1949 Anonymus: Bottoms Up. Seite 16. Dubonnet Cocktail.
1 1/2 oz. Dubonnet
3/4 oz. Dry Gin
1 Dash Orange Bitters may be
added
Stir well with cracked Ice, strain into
3 oz. Cocktail glass. Twist of Lemon
Peel on top and drop in glass.
1949 Anonymus: Bottoms Up. Seite 18. Dubonnet Cocktail.
1 1/2 oz. Dubonnet
3/4 oz. Dry Gin
1 Dash. Orange Bitters may be
added
Stir well with cracked Ice, strain
into 3 oz. Cocktail glass. Twist of
Lemon Peel on top and drop in
glass.
1949 Anonymus: Professional Mixing Guide. Seite 31. Dubonnet Cocktail.
1/2 Dry Gin, 1/2 Dubonnet. Stir in
a thoroughly chilled cocktail glass.
(The Dubonnet should also be
well chilled before serving).
1949 Emile Bauwens: Livre de Cocktails. Seite 41. Dubonnet Cocktail.
1 Trait Orange Bitter –
1/2 Gordon’s Gin –
1/2 Dubonnet –
Remuer au verre à mélange et passer
dans un verre à cocktail; avant de
servir, ajouter un zeste d’orange.
1949 Emile Bauwens: Livre de Cocktails. Seite 49. Jackson Cocktail.
2 Traits Orange Bitter –
1/2 Dubonnet –
1/2 Orange Gordon’s Gin –
Remuer au verre à mélange et passer
dans un verre à cocktail;
1949 Emile Bauwens: Livre de Cocktails. Seite 77. Royal Cocktail.
1 Trait Orange Bitter –
1 Trait Angostura Bitter –
2/3 Gin –
1/3 Dubonnet –
Remuer au verre à mélange et passer
dans un verre à cocktail.
(Recette Robert’s – Le Zoute).
1949 Emile Bauwens: Livre de Cocktails. Seite 95. Zaza Cocktail.
1 Trait Angosturo Bitter –
1/2 Gordon’s Gin –
1/2 Dubonnet –
Remuer au verre à mélange et passer
dans un verre à cocktail.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 342. Dubonnet-Cocktail.
1 d. Orangebitter, 1/3 Gin, 2/3 Dubonnet. Rühren. Olive
zum fertigen Cocktail.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 378. Jackson-Cocktail.
2 d. Orangebitter, 1/2 Gordon’s dry Gin, 1/2 Dubonnet.
Schütteln.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 470. Zaza-Cocktail.
1/3 Gin, 1/3 ital. Vermouth, 1/3 Dubonnet. Gut rühren.
1949 Wilhelm Stürmer: Cocktails by William. Seite 51. Dubonnet Cocktail.
1/2 Dubonnet,
1/2 Dry Gin,
3 Spritzer Angosturabitter.
1949 Wilhelm Stürmer: Cocktails by William. Seite 51. Dubonnet Cocktail.
2/3 Dry Gin,
1/3 Cordial Medoc,
Saft von einer Limone.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 45. Appetizer [No. 1].
1 part Dubonnet 1 part Gin
Stir well with cracked ice and strain.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 53. Dubonnet / Jackson.
1 part Dubonnet 1 part Gin
Stir with large piece ice and strain. Twist of lemon peel.
Add 2 dashes Orange Bitters and get JACKSON.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 70. Royal No. 3.
1/2 oz. Dubonnet 2 drops Angostura Bitters
1 dash Orange Bitters 1 oz. Gin
Stir with cracked ice and strain.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 77. Zaza.
1/2 jigger Dubonnet
1 piece Orange Peel
1/2 jigger Dry Gin
Stir with cracked ice and strain.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 122. Dubonnet.
1 dash Orange Bitters 1/2 oz. Dubonnet
2 drops Angostura Bitters 1/2 oz. French Vermouth
. 1/2 oz. Sherry
Stir with cracked ice and strain. Twist of lemon peel.
1951 Anonymus: L’abc per miscelare i cocktails. Seite 20. Dubonnet.
2/3 Dubonnet, 1/3 Old Rider’s Gin.
1951 Anonymus: The Holiday Drink Book. Seite 13. Dubonnet Cocktail.
1/2 Dubonnet
1/2 dry gin
Stir in ice, strain into cocktail glass.
Twist of lemon peel optional.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 89. Dubonnet Cocktail.
1/2 jigger Dubonnet
1/2 jigger dry gin
Ice
Stir well, and strain into cocktail glass.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 94. Early Bird.
By Hy Gardner, Columnist, New York Herald Tribune, and Radio
Commentator
1 jigger Dubonnet
1 jigger dry gin
Shake and pour over the rocks in
glass. Add twist lemon peel.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 260. Zaza.
1 jigger dry gin
1 jigger Dubonnet
Ice
Shake well. Strain into cocktail glass.
1952 Anonymus: Cocktails. Seite 72. Dubonnet Cocktail.
Dans un verre à cocktail:
Un demi-morceau de sucre,
Trois traits Amaro Felsina Buton ,
Deux traits curaçao,
Un verre à cocktail de Dubonnet bien frais,
Ajouter un zeste d’orange.
1952 Anonymus: Cocktails. Seite 100. Zaza.
Dans un verre à mélange:
Un trait d’angustura bitters.
1/2 de Dubonnet,
1/2 de gin,
Bien remuer et servir.
1952 Charles: The Cocktail Bar. Seite 52. Dubonnet Cocktail.
1/4 gill of Dubonnet,
1/4 gill of dry gin.
Use the mixing glass. Serve with a little lemon-peel juice
squeezed on top.
1952 Charles: The Cocktail Bar. Seite 82. Royal Cocktail.
1 dash of Angostura bitters,
1 dash of orange bitters,
1/6 gill of Dubonnet,
1/3 gill of dry gin.
Use the mixing glass. Serve with a cherry and a little
lemon-peel juice squeezed on top.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 123. Dubonnet.
50-50 gin and Dubonnet
Stirred with a citrus twist
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 125. Zaza.
2 dashes orange bitters
1/3 Tom gin
2/3 Dubonnet (stir)
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 150. Dubonnet Cocktail.
1/2 Dubonnet
1/2 gin
Slice of lemon
Stir with ice and strain into cocktail
glass. (Whisky, sherry, vermouth or
rum may be used in place of gin; the
combinations are legion.)
1953 Anonymus: Manual del bar. Seite 168. Colonial.
. 30 gramos de Dubonnet.
Batido. 50 gramos de Dry Gin.
Servido en una copa de
90 gramos, con el zu-
mo de una corteza de
limón.
1953 Anonymus: Manual del bar. Seite 177. Dubonnet.
. 40 gramos de Dubonnet.
Batido. 40 gramos de Dry Gin.
Servido en una copa de
90 gramos.
1953 Anonymus: Manual del bar. Seite 272. Zaza.
. 1 cucharadita de Jarabe de
Refrescado. Grosella.
Servido en una copa de 40 gramos de Dubonnet.
90 gramos. 35 gramos de Dry Gin.
1953 Anonymus: The ABC of Cocktails. Seite 16. Dubonnet Cocktail.
1 part Gin
1 part Dubonnet
Stir with ice, and strain into cocktail
glass. Twist lemon peel over the
drink.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 61. Dubonnet.
1/2 Dubonnet.
1/2 Dry Gin.
Stir and Strain.
Add Twist of Lemon Peel.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 90. Zaza.
1/2 Dry Gin.
1/2 Dubonnet.
1 Dash Angostura.
Stir and Strain.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 175. Dubonnet.
1 part Dubonnet
1 part Gin
Follow instructions for the Dry Picon, above.
Seite 174. Picon (Dry).
Stir with cracked ice. A twist of lemon over each drink.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 269. Za-Za.
The most common version of this drink is equal parts of gin
and Dubonnet, decorated with a twist of lemon peel.
A second version substitutes sloe gin for the dry gin.
A third version substitutes dry sherry for the gin.
Still another version consists of a Sweet Martini with a dash of crème
de menthe.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 41. Dubonnet Cocktail.
1 1/2 oz. Dubonnet
3/4 oz. Gin
1 Dash Orange Bitters may be added.
Stir well with cracked Ice and strain into 3 oz.
Cocktail glass. Twist of Lemon Peel on top and
drop in glass.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 141. Zaza Cocktail.
1 oz. Dubonnet
1 Piece Orange Peel
1 oz. Dry Gin
Stir with cracked Ice and strain into 3 oz. Cocktail
glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 59. Dubonnet Cocktail.
1 1/2 oz. Dubonnet
3/4 oz. Old Mr. Boston Dry Gin
1 Dash Orange Bitters may be
added
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass. Twist of
Lemon Peel on top and drop in glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 157. Zaza Cocktail.
1 1/2 oz. Old Mr. Boston Dry Gin
3/4 oz. Dubonnet
1 Twist Orange Peel
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass.
1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 56. Dubonnet Cocktail.
Un trait Orange Bitter
Un verre de Dubonnet
Zeste de citron.
1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 92. Zaza Cocktail.
Un trait Angostura
1/2 Dubonnet
1/2 Gin.
1953 S. S. Field: The American Drinking Book. Seite 215. Dubonnet.
1/3 jigger of dry gin, 2/3 jigger of Dubonnet. Stir with
cracked ice, strain and serve with twist of lemon peel.
1954 Eddie Clark: King Cocktail. Seite 30. Dubonnet Cocktail.
2/3 Dry Gin
1/3 Dubonnet
Stir well and strain into a
cocktail glass. Serve twist of
orange peel on drink.
1954 Marcel Pace: Nos Meilleures boissons. Dubonnet Cocktail.
Dans le verre à mélange In mixing-glass
1/2 DUBONNET
1/2 BOOTH’S GIN
un zeste de citron twist of lemon peel
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 61. Dubonnet.
1/2 Dubonnet.
1/2 Dry Gin.
Stir and Strain.
Add Twist of Lemon Peel.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 90. Zaza.
1/2 Dry Gin.
1/2 Dubonnet.
1 Dash Angostura.
Stir and Strain.
1955 Jean Lupoiu: Cocktails. Seite 54. Dubonnet Cocktail (Special).
Dans le verre à mélange
1/2 Dubonnet, 1/2 SEAGERS Dry Gin.
Mélanger et servir.
1955 Jean Lupoiu: Cocktails. Seite 119. Zaza Cocktail.
Dans le verre à mélange:
1 jet Bitter Orange, 1/2 Dubonnet, 1/2
SEAGER’S Gin.
Mélanger et servir.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 34. Appetizer No. 2 or Dubonnet.
1/2 Dry Gin
1/2 Dubonnet
Stir well with ice and strain into
glass. The juice of 1/2 Orange
or a dash of Angostura Bitters
may be added if desired.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 49. Jackson.
1/2 Dry Gin
1/2 Dubonnet
2 Dashes Orange Bitters
Stir well with ice and strain into
glass.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 66. Transvaal.
1/2 Gin
1/2 Dubonnet
3 Dashes Orange Bitters
Stir well with ice and strain into
glass.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 70. Zaza.
1 Jigger Dry Gin
1 Jigger Dubonnet
1 Twist Orange Peel
Stir well with ice and strain into
glass.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 20. Appetizer II.
Timbale à mélange, glace
1/2 Dry Gin
1/2 Dubonnet
Bien remuer en timbale et
passer dans verre à cocktail.
A volonté ajouter jus d’une
1/2 orange ou 1 trait d’An-
gostura.
Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 39. Dubonnet.
Timbale à mélange, glace
1/2 Dubonnet
1/2 Dry Gin
Bien remuer en timbale et
passer dans verre à cocktail.
Essence de citron.
Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 52. Jackson.
Timbale à mélange, glace
1/3 Dry Gin
1/2 Dubonnet
2 traits Orange
Bien remuer en timbale et
passer dans verre à cocktail.
Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 94. Transvaal.
Timbale à mélange, glace
1/2 Gin
1/2 Dubonnet
3 traits Orangebitter
Bien remuer en timbale et
passer dans verre à cocktail.
Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 101. Zaza.
Shaker, glace
1/2 Dry Gin
1/2 Dubonnet
1 zeste d’orange
Bien frapper au shaker et
passer dans verre à cocktail.
Mélangeur électr. : voir note.
1957 Lawrence Blochman: Here’s How. Seite 44. Dubonnet Cocktail.
2 parts dry gin 1 part Dubonnet
Stir with ice, strain. Make the proportions half and half,
add a dash of Angostura bitters, and you have got your-
self a Zaza. Zaza to you.
1959 Anonymus: Manual de cocteleria. Dubonnet Cocktail.
1/2 onza de Ginebra Seca
1 1/2 onza de Dubonnet
Revuelto y servido en copa de cocktail
con cascara de limón.
1959 Anonymus: Manual de cocteleria. Zaza Cocktail.
Gotas de Angostura bitter
1 onza de Ginebra Seca
1 onza de Dubonnet
Revuelto y en copa de cocktail.
1959 Fernando Gaviria: El coctel y sus derivados. Seite 39. Dubonnet.
Prepárese en cocklelera:
Unos pedacitos de hielo.
El jugo de media naranja.
Una parte de buena Ginebra.
Una parte de Dubonet.
Agítese, sírvase en copa de cocktail con
una corteza de naranja.
1960 Anonymus: Recetas para cocteles. Seite 29. Dubonnet Cocktail.
1/2 onza de Ginebra Seca
1 1/2 onza de Dubonnet
Revuelto y servido en copa de cocktail con cas-
cara de limón.
1960 Anonymus: Recetas para cocteles. Seite 60. Zaza Cocktail.
Gotas de Angostura Bitter
1 onza de Ginebra Seca
1 onza de Dubonnet
Revuelto y en copa de cocktail.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 61. Dubonnet.
1/2 Dubonnet.
1/2 Dry Gin.
Stir and Strain.
Add Twist of Lemon Peel.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 90. ZaZa.
1/2 Dry Gin.
1/2 Dubonnet.
1 Dash Angostura.
Stir and Strain.
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 42. Dubonnet cocktail.
2/3 Dubonnet
1/3 Gin
1 zeste d’orange
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 117. Zaza.
1/2 Dubonnet
1/2 Gin
1 trait de Campari
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 117. Zaza de Paris.
1/2 Dubonnet
1/4 Sherry
1/4 Curaçao
1 zeste de citron
1 cerise
1963 Eddie Clarke: Shaking in the 60’s. Seite 95. Dubonnet Cocktail.
1 1/2 measures gin
1/2 measure Dubonnet
Stir well and strain into a cocktail glass. Serve
twist of orange peel on drink.
1963 Luigi Veronelli: I cocktails. Seite 127. Dubonnet Cocktail.
1 bicchiere e 1/2 di dry gin
1/2 bicchiere di dubonnet
2 scorzette di limone senza nulla del bianco interno
ghiaccio tritato
Introdurre qualche cucchiaiata di ghiaccio tritato nel mi-
xer. Versare II dry gin ed il dubonnet. Mescolare piuttosto
forte usando l’apposito cucchiaio, lasciar riposare uno o
due secondi, riprendere infine a mescolare ma lentamente.
Servire subito (filtrando) in bicchieri guarniti con una
scorzetta di limone.
1964 Anonymus: Manual del bar. Seite 141. Za-Za.
1/2 Dubonnet.
1/2 Dry Gin.
1 golpe de Bitter Angos-
tura.
Cocktelera.
1964 Anonymus: Manual del bar. Seite 272. Za-Za.
. 1/2 Dubonnet.
Batido. 1/2 Dry Gin.
Servir en una copa de 1 Golpe Angostura Bitter.
90 gramos.
1964 Anonymus: Peter Pauper’s Drink Book. Seite 11. Dubonnet Cocktail.
1 part Gin
1 part Dubonnet
Twist lemon peel over the drink.
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 65. Dubonnet.
1/2 Dubonnet.
1/2 Dry Gin.
Add Twist of Lemon Peel.
MIXING GLASS.
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 91. ZaZa.
1/2 Dry Gin.
1/2 Dubonnet.
1 Dash Angostura.
MIXING GLASS.
1965 Harry Schraemli: Manuel du bar. Seite 388. Coronation 1953.
Dans un verre à bar 1/8 Dubonnet, 7/8 gin. Très bien remuer. Passer
dans un verre à cocktail. Ajouter une olive farcie.
1965 Harry Schraemli: Manuel du bar. Seite 421. Jackson Cocktail.
2 dashes orangebitter, 1/2 Gordon’s dry gin, 1/2 Dubonnet. Agiter.
1965 Harry Schraemli: Manuel du bar. Seite 488. Zaza Cocktail.
1/3 gin, 1/3 vermouth rouge,1/3 Dubonnet. Bien remuer.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 63. Dubonnet Cocktail.
1 ounce Dubonnet 1 ounce dry gin
Stir with large pieces of ice. Strain into glass. If desired, twist lemon
peel over glass and add a dash of orange bitters or of dry vermouth.
Dubonnet Dry Cocktail: Use 1 1/2 ounces dry gin and 3/4 ounce
Dubonnet.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 65. Merry Widow Cocktail #1.
1 1/2 ounces Dubonnet or Byrrh 1 1/2 ounces dry vermouth or dry
. gin
Stir well with cracked ice. Strain into cocktail glass. Serve with twist
of lemon peel.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 67. Zaza Cocktail #1.
1 ounce sherry 1 ounce Dubonnet
Stir with cracked ice. Strain into cocktail glass.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 67. Zaza Cocktail #2.
1 ounce Byrrh 1 ounce sloe gin
Stir with cracked ice. Strain into cocktail glass.
1966 Harry Schraemli: Le roi du bar. Seite 75. Coronation 1953 (cocktail).
Mixingglass. 1/8 Dubonnet, 7/8 gin. Olive
farcie.
1966 Harry Schraemli: Le roi du bar. Seite 108. Jackson Cocktail.
Shaker. 2 d [dash] orangebitter, 1/2 Gordon’s dry
gin, 1/2 Dubonnet.
1966 Harry Schraemli: Le roi du bar. Seite 182. Zaza Cocktail.
Mixingglass. 1/3 gin, 1/3 vermouth
1/3 Dubonnet
1966 John Doxat: Booth’s Handbook of Cocktails and Mixed Drinks. Seite 116. Dubonnet Cocktail.
1/2 Dubonnet
1/2 Dry Gin
Stir, strain into cocktail-glass.
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 51. Dubonnet Cocktail.
1 1/3 oz. Dubonnet, 1 1/3 oz. Gin
Stir with Ice & Strain. Twist of Lemon Peel.
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 103. Zaza Cocktail.
1 1/3 oz. Byrrh, 1 1/3 oz. Sloe Gin.
Twist of Orange Peel. Stir with Ice & Strain.
1968 Anonymus: The Dieter’s Drink Book. Seite 10. Dubonnet / Dry Dubonnet.
1 oz. Dubonnet
1 oz. gin, 80 proof
Stir ingredients well with cracked ice. Strain
into chilled cocktail glass. Add lemon twist.
Dry Dubonnet: Make as above, using 1 1/2 oz.
gin, 3/4 oz. Dubonnet.
1968 Anonymus: The Dieter’s Drink Book. Seite 10. Dubonnet / Dry Dubonnet.
1 oz. Dubonnet
1 oz. gin, 80 proof
Stir ingredients well with cracked ice. Strain
into chilled cocktail glass. Add lemon twist.
Dry Dubonnet: Make as above, using 1 1/2 oz.
gin, 3/4 oz. Dubonnet.
1972 Anonymus: Recipes – Wines and Spirits. Seite 45. Dubonnet Cocktail.
To make 1 cocktail
2 ounces red Dubonnet
1 ounce gin
A dash of orange bitters
(optional)
3 to 4 ice cubes
1 strip orange peel
A 4-ounce cocktail glass, chilled
Combine the Dubonnet , gin, orange bitters (if you wish) and ice cubes in
a mixing glass. Stir very gently with a bar spoon, place a strainer over the
mixing glass, and pour into a cocktail glass. Twist the orange peel over
the cocktail glass to release the oil, and rub the cut edge of the peel
around the inside rim of the glass, but do not drop it in.
1972 Leo Cotton: Old Mr. Boston. Seite 32. Dubonnet Cocktail.
1 1/2 oz. Dubonnet
3/4 oz. Old Mr. Boston Dry Gin
1 Dash Orange Bitters if desired.
Stir well with cracked ice and strain
into 3 oz. cocktail glass. Twist of
lemon peel on top and drop in glass.
1972 Leo Cotton: Old Mr. Seite 112. Zaza Highball.
1 1/2 oz. Old Mr. Boston Dry Gin
3/4 oz. Dubonnet
1 Twist Orange Peel
Stir well with cracked ice and strain
into 3 oz. cocktail glass.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 87. Dubonnet Cocktail.
3/4 ounce gin
3/4 ounce dark Dubonnet
Stir with ice cubes. Strain into chilled cocktail glass. Add a
twist of lemon peel.
Variations: (1) Moisten chilled cocktail glass with French ver-
mouth and toss out; add 2 dashes maraschino liqueur to above
formula. (2) Add 1 dash orange bitters to above formula. (3)
Add 1 dash French vermouth to above formula.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 87. Dubonnet Dry Cocktail.
1 ounce gin
1/2 ounce dark Dubonnet
Stir with cracked ice until cold. Strain into chilled small pil-
sener or other cocktail glass. Add a twist of lemon peel.
1973 Anonymus: 500 Ways to Mix Drinks. Seite 44. Zaza Cocktail.
1 jigger dry gin
1 jigger Dubonnet
Stir well with ice and strain
into cocktail glass. Garnish
with a twist of orange peel.
1973 Anonymus: 500 Ways to Mix Drinks. Seite 58. Dubonnet.
1 jigger dry gin
1 jigger Dubonnet
1 dash orange bitters
2 ice cubes
Blend 5 to 8 seconds. Strain
into cocktail glasses.
1973 Oscar Haimo: Cocktail and Wine Digest. Seite 51. Dubonnet Cocktail.
1-1/3 oz. Dubonnet, 1-1/3 oz. Gin
Stir with Ice & Strain. Twist of Lemon Peel.
1973 Oscar Haimo: Cocktail and Wine Digest. Seite 103. Zaza Cocktail.
1 1/3 oz. Byrrh, 1 1/3 oz. Sloe Gin.
Twist of Orange Peel. Stir with Ice & Strain.
1976 Anonymus: International Guide to Drinks. Seite 49. Dubonnet.
1/2 Dubonnet
1/2 gin
Twist of lemon peel
Mixing glass
1976 Anonymus: International Guide to Drinks. Seite 68. ZaZa.
1/2 gin
1/2 Dubonnet
Dash Angostura bitters
Mixing glass
1976 Brian F. Rea – Brian’s Booze Guide. Seite 47. Dubonnet Cocktail.
Stir/strain into pre-chilled cocktail glass
1 1⁄2 ounces Gin
1 ounce Dubonnet Wine
Garnish with lemon twist
1976 Harry Craddock: The Savoy Cocktail Book. Seite 62. Dubonnet Cocktail.
1/2 Dubonnet.
1/2 Dry Gin.
Stir well and strain into
cocktail glass.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 88. Jackson Cocktail.
2 Dashes Orange Bitters.
1/2 Gin.
1/2 Dubonnet.
Stir well and strain into cocktail glass.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 181. Zaza Cocktail.
1/2 Dubonnet.
1/2 Dry Gin.
Shake well and strain into
cocktail glass.
1977 Stan Jones: Jones’ Complete Barguide. Seite 187. Dubonnet Cocktail.
For your little old lady. Most recipes call for equal parts of Dubonnet and
Gin or those that don’t call for more Dubonnet. And then there are the various additions of
garnishes, etc.
cocktail glass stir
1 1/4 oz Dubonnet
1 1/4 oz Gin
lemon twist
1977 Stan Jones: Jones’ Complete Barguide. Seite 271. Dubonnet Cocktail.
Cocktail Glass Stir
1 dash Angostura bitters
1-1/4 oz Dubonnet
1-1/4 oz gin
Lemon twist
Variation
Add bitters of choice to above.
Vary amounts of Dubonnet &
gin.
Variation
1 oz Dubonnet
3/4 oz dry vermouth
3/4 oz dry sherry
1 dash orange bitters
1 dash Angostura bitters
Lemon twist
1977 Stan Jones: Jones’ Complete Barguide. Seite 316. Jackson.
Cocktail Glass Stir
1-1/4 oz gin
1-1/4 oz Dubonnet
2 dashes orange bitters
1977 Stan Jones: Jones’ Complete Barguide. Seite 364. Piccad.
Cocktail Glass Stir
1-1/4 oz gin
1-1/4 oz Dubonnet
1 dash Angostura bitters
Mix with 3 lemon twists
1977 Stan Jones: Jones’ Complete Barguide. Seite 384. Royal Cocktail.
Cocktail Glass Shake
1 egg
1 oz lemon (or lime) juice
1 tsp sugar
1-1/2 oz gin
Variation
1 oz gin
3/4 oz dry vermouth
3/4 oz cherry flavored brandy
or
maraschino liqueur
Variation
1-3/4 oz gin
3/4 oz Dubonnet
1 dash orange bitters
1 dash Angostura bitters
1977 Stan Jones: Jones’ Complete Barguide. Seite 418. Transvaal.
Cocktail Glass Stir
1-1/4 oz gin
1-1/4 oz Dubonnet
2 dashes orange bitters
1977 Stan Jones: Jones’ Complete Barguide. Seite 441. Zaza.
Cocktail Glass Stir
1-3/4 oz gin
3/4 oz Dubonnet
Variation
1-1/4 oz sherry
1-1/4 oz Dubonnet
Variation
1-3/4 oz Old Tom gin
3/4 oz Dubonnet
1 dash orange bitters
2008 Dale Degroff: The Essential Cocktail. Seite 74. Dubonnet Cocktail. 1 ounce Dubonnet Rouge; 1 ounce London dry gin; garnish: lemon peel.
2009 Gaz Regan: The Bartender’s Gin Compendium. Seite 268. Dubonnet Cocktail. 45 ml Dubonnet Rouge; 45 ml gin; garnish: 1 lemon twist.
2012 Tom Sandham: World’s Best Cocktails. Seite 269. Dubonnet Cocktail. 30 ml Dubonnet; 30 ml gin; dash orange bitters; garnish: lemon slice.
2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 66. Dubonnet Cocktail. 60 ml Dubonnet Rouge; 30 ml gin (Beefeater or Gordon’s); garnish: lemon wheel.
2017 Gary Regan: The Joy of Mixology. Seite 207. Dubonnet Cocktail. 1 1/2 ounces Dubonnet Rouge; 1 1/2 ounces gin; garnish: lemon twist.
explicit capitulum
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