Posts Tagged ‘Dubonnet Rouge’

*Recent ruminations from LUPEC Boston, in case you missed ‘em in the Dig.

As you read this, we’re living it up in New Orleans for the five days of boozy revelry known as Tales of the Cocktail. In addition to attending the classes, parties and tasting rooms that fill the days and nights, LUPEC Boston will team up with our New York brethren to host our very own Spirited Dinner at the Redfish Grill.

Times are tough with the current oil spill in the Gulf—several LUPEC members will take a break from the Tales action to help with relief efforts there. In light of this, we’re excited to support local restaurants during the festival.

We’re also pumped about the welcome cocktail we’ve created for this event, which combines Dubonnet Rouge, allspice dram and Combier L’Original (the original triple sec), with sparkling wine. Never before available in the US, Combier has just been released in Boston and is coming to a bar/liquor store near you soon.

Distilled in the heart of France’s Loire Valley, Combier is made from hand-selected orange peels sourced from Haiti, sugar beets from Normandy and a proprietary blend of ingredients from the Loire Valley. The Combier family developed their recipe in 1834. The liqueur is made in a triple distillation process (hence “triple sec”) where ingredients are distilled three times in the same copper pot stills first used by the Combier family. The taste is more natural, versatile and stable than the sugar- and water-based concoctions that pass for triple sec today.

With the Anacaona Aperitif, ingredients from France, Haiti and the Caribbean mingle in the glass. We’ve named the drink for Queen Anacaona, one of the earliest Taino leaders to fight off Spanish conquest of Haiti in the late 15th century. She resisted in vain but is revered to this day as one of the nation’s founders.

Drink with us vicariously by mixing up one of these tonight!


1 oz Dubonnet Rouge

.75 oz Combier L’Original

1 barspoon St. Elizabeth’s Allspice Dram

3 dashes angostura orange bitters

brut champagne or sparkling wine

Stir ingredients with ice and strain into an aperitif glass. Top with 2 oz brut sparkling wine.

For garnish, squeeze an orange peel over the drink to release the oil, rub rim of glass, then

discard peel.


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by Pink Lady

Thanks to everyone who came out for our spectacular Sip & Shop at Grand yesterday! LUPEC was thrilled to team up with the Boston Shaker store to welcome special guests Dale & Jill DeGroff, who signed many books and shook many hands as we manned the Absinthe fountain and doled out delicious, spooky punch (recipes below.)

Special props to all who attended in costume, as well. We had a tough time deciding on the best one, with Wonder Woman, Quailman, and Jackie Kennedy, and more all strong contenders. The final winner was the Beekeeper, whose attention to detail (real bee carcasses attached to his jumpsuit and his very own bee) put his costume over the top. The Beekeeper was awarded a free ticket to the LUPEC Boston Tiki Bash. We can’t wait to see what he dreams up for that dress-up party.

Relive the moment at home with an individual-sized version of the cocktails we served as punch :

.75 oz Hendricks
.75 oz Lillet
.75 oz Cointreau
.75 oz lemon
dash of absinthe

Shake with ice & strain into a chilled vintage cocktail glass. Originally a hangover helped designed to help moisten the clay on any given Tuesday.
1 oz Bourbon
1 oz Dubonnet Rouge
.5 oz Cherry Heering
.5 oz Orange Juice
Angostura Orange Bitters

Shake with ice & strain into a chilled cocktail glass. A riff on the Blood & Sand, only far more ghoulish.


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by Pink Lady

LUPEC loves our liquor but for many of us, it was the history, the lore, and the tales of the cocktail that inspired our enthusiasm for that great American invention. We are drinkers, yes, but we are also preservationists, and it tugged at many of our heartstrings to learn that the signature “Monteleone Cocktail” of the Carousel Bar at the storied Hotel Monteleone fell victim to the ravages of time.

On this, the 60th anniversary year of the Carousel Bar, the Hotel Monteleone will make those lemons into lemonade (or perhaps, a delicious sour?) and create a new Monteleone Cocktail. They’ve put the call out to mixologists everywhere. On behalf of LUPEC Boston, we offer the following contributions to the noble cause.


1 oz Sazerac Rye
1 oz Brandy (If using VS Cognac, change the proportions to 1.5 oz Rye, .75 oz Cognac)
.5 oz Dubonnet Rouge
.25 oz Raspberry Syrup*
1 barspoon Orgeat

Dash Peychaud’s bitters

Stir and strain into a chilled cocktail glass. Garnish with a flamed orange peel.


1.5 Sazerac Rye
.75 VSOP Cognac
.5 Dubonnet Rouge
.25 Raspberry Syrup*
.25 fresh orange juice
1 barspoon Orgeat
Dash Peychaud’s bitters
Shake and strain into a chilled cocktail class.  Garnish with a flamed orange peel.

3/4 cup water
3/4 cup sugar
Heat until sugar is dissolved, then let cool for 20 minutes
Add 1 cup fresh raspberries to warm syrup and mash until well broken up.  Let sit until syrup is completely cool, then strain out seeds.
Refrigerate in an airtight container for up to 2 weeks.

Recipes will be judged by VIPs who will be at the Carousel Anniversary Celebration on May 21 – check back for updates on the winning recipe!

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