📝 About This Recipe
Born in the legendary halls of Arnaud’s Restaurant in New Orleans, this sophisticated libation is a masterclass in Creole elegance. It is a refined, spirit-forward cocktail that balances the botanical depth of premium gin with the complex, herbal sweetness of Dubonnet Rouge and a whisper of orange bitters. Sipping this drink transports you directly to a velvet banquette in the 1920s, offering a taste of Big Easy history that is both crisp and timelessly glamorous.
🥗 Ingredients
The Spirits
- 2 ounces London Dry Gin (high-quality brand like Tanqueray or Beefeater)
- 1 ounce Dubonnet Rouge (a French wine-based aperitif)
- 2 dashes Orange Bitters (Regans' or Angostura orange recommended)
The Chill & Garnish
- 2 cups Cracked Ice (fresh, filtered water ice is best)
- 1 large strip Lemon Peel (wide swath with minimal white pith)
- 1 piece Luxardo Maraschino Cherry (optional, for a touch of sweetness)
👨🍳 Instructions
-
1
Begin by chilling your glassware. Place a classic coupe or Nick & Nora glass in the freezer for at least 10 minutes, or fill it with ice and water while you prepare the drink.
-
2
Select a heavy-bottomed mixing glass. Unlike shaken tropical drinks, this Creole classic is stirred to maintain a crystal-clear, silky texture.
-
3
Measure out 2 ounces of London Dry Gin and pour it into the mixing glass. The high proof and juniper notes provide the necessary backbone for the aperitif wine.
-
4
Add 1 ounce of Dubonnet Rouge. This fortified wine adds a beautiful ruby hue and notes of cinchona bark, spice, and dark berries.
-
5
Add exactly 2 dashes of orange bitters. This acts as the 'seasoning' that bridges the gap between the gin's botanicals and the Dubonnet's fruitiness.
-
6
Fill the mixing glass 3/4 full with large, solid ice cubes. Using large cubes prevents the drink from diluting too quickly.
-
7
Using a long-handled bar spoon, stir the mixture gently but rapidly. Insert the spoon down the side of the glass and move it in a fluid, circular motion for 30-45 seconds.
-
8
Feel the outside of the mixing glass; it should be frost-cold to the touch. This indicates the drink has reached the perfect temperature and slight dilution.
-
9
Discard the ice and water from your chilled serving glass and wipe away any exterior condensation.
-
10
Place a Julep strainer or Hawthorne strainer over the mixing glass and strain the liquid into the chilled coupe glass.
-
11
Take your lemon peel and hold it over the glass with the skin facing down. Squeeze it firmly to express the essential oils over the surface of the cocktail.
-
12
Rub the lemon peel along the rim of the glass to ensure the citrus aroma hits the palate first, then drop the peel into the drink or discard it.
-
13
If desired, drop a single Luxardo cherry into the bottom of the glass for a traditional New Orleans finish.
💡 Chef's Tips
Always stir, never shake, to keep the cocktail translucent and prevent 'bruising' the spirits. If Dubonnet Rouge is unavailable, a high-quality sweet vermouth like Carpano Antica is a suitable, though slightly different, substitute. Ensure your orange bitters are fresh; old bitters can lose their bright citrus punch and become overly medicinal. For the best aroma, use a vegetable peeler to get a wide, thin zest of lemon, avoiding the bitter white pith entirely.
🍽️ Serving Suggestions
Serve alongside a plate of classic Oysters Bienville or Oysters Rockefeller to cut through the richness of the seafood. Pair with spicy Cajun appetizers like boudin balls to provide a cooling, botanical contrast. Enjoy as a pre-dinner aperitif to stimulate the appetite before a heavy Creole meal. Offer with a side of lightly salted pecans for a simple, elegant cocktail hour snack.