Diamond Dubonnet, Ma'am? Queen's favourite tipple - created as a cure for malaria - is back in vogue for Jubilee
- Dubonnet developed in 1846 to encourage French Legionnaires to drink quinine for malaria
- Herbal fortified wine fast became high society's drink of choice
- Now Monarch's beloved Dubonnet given regal flair with edible diamonds or splashed into Royal Pimm's by Adam Davison of Kitchen Joel Antunes
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Dubonnet: The aperitif of choice for the Royals
It's not all shaking hands and cutting ribbons for the for the Queen.
The monarch is fond of a drink or two and, like her mother before her, she adores Dubonnet.
The fortified wine with herbs and quinine was invented in 1846, the result of a competition by the French Government to find a way of encouraging French Legionnaires to drink bitter quinine by disguising it in alcohol.
Meant as a punchy cure for malaria, it fast became the upper classes' aperitif of choice.
The Queen Mother drank it every day - mixed three parts Dubonnet, seven parts gin, with a twist of lemon - and was even known to take a small bottle with her on journeys, 'just in case.'
The Queen inherited her passion and enjoys a Dubonnet and gin every day before lunch, and reportedly one before bed too.
Candid photos of her taken in the grounds of Balmoral enjoying lunch al fresco reveal her little folly - a glass of deep orange Dubonnet and gin by her side.
But times have changed since Queen Elizabeth was first charmed by Dubonnet.
The burgeoning popularity of wine and flavourless, easy-to-mix spirits like vodka have seen off traditional aperitifs, meaning the Monarch is in the minority when she sips on her daily Dubonnet.
Indeed, the drink had all but fallen off the nation's bars for good - until now.
With the Jubilee fast approaching, our renewed passion for all things British is gaining pace by the minute.
Couple that with our revitalised affection for the Royals and the natural charm and value of all things with heritage, and it's easy to see why Dubonnet is making a comeback.
Just the one: The Queen enjoying a Dubonnet and gin in the grounds of Balmoral
'It's a celebration of all things British,' says Adam Davison, head barman of Kitchen Joel Antunes at Embassy Mayfair.
'It's really made a comeback for the Jubilee season. It's captured the attention of the next generation - I'm going to serve it this weekend at my sister Danielle's wedding. Like Aperol or Negroni, it's the ideal aperitif.'
At Embassy Mayfair, Dubonnet is given an update with new bedfellows like Pimm's, rum or vodka, or with its old friend gin.
An intriguing ingredient, it gives classic cocktails oomph and modern mixes an air of accomplished elegance.
Just in time for the Jubilee, Adam has reinvented Dubonnet drinks - proving that the Queen, and her mother, have impeccable taste.
Make them yourself with the recipes below for a heady introduction to partying Buckingham Palace style, or head to Embassy Restaurant in Mayfair to see how the professionals do it.
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ROYAL PIMM'S PUNCH
Packing a punch: Pimm's gets a royal upgrade with the Queen's adored Dubonnet, as well as her other favourite spirit - a dash of gin. The perfect balance of gin, Dubonnet, Pimm's and lemonade, it makes for a refreshing but heady concoction
Serves 6 - 8
INGREDIENTS
- 100ml Tanqueray Gin
- 100ml Dubonnet
- 200ml Pimm's No1
- 50ml Crème de Fraise des Bois
- 50ml Crème de Cassis
- 50ml Triple Sec
- 50ml Lemon juice
- 100ml Strong English tea
- 600ml Lemonade
- Selection of quintessential British fruits (apples, pears, strawberries, raspberries, blackberries, blueberries, gooseberries, cherries) as well as orange and lemon wheels
METHOD
Build all ingredients into a punch bowl, add ice block (smaller cubes will melt) to chill and float chopped fruits.
Build all ingredients into a punch bowl, add ice block (smaller cubes will melt) to chill and float chopped fruits.
Diamond Dubonnet is given regal flair with edible diamonds
DIAMOND DUBONNET
INGREDIENTS
- 25ml Tanqueray gin
- 50ml Dubonnet
- 2 drops Orange bitters
- Top sparkling English wine or champagne
- Garnish: Edible diamonds (available via internet)
METHOD
Shake gin, Dubonnet and orange bitters together and then double strain into glass. Top with sparkling English wine or champagne and drop a handful of edible diamonds into the flute
LONG COMMONWEALTH ICED TEA
Long Commonwealth Iced Tea: A contemporary twist on a classic, with the inspired addition of Earl Grey tea-infused vodka
INGREDIENTS
- 15ml Cîroc vodka infused with Earl Grey Tea (take a bottle of Cîroc and add packet of loose leaf Earl Grey tea. Strain out leaves)
- 15ml Gosling’s Black Seal Bermuda Rum
- 10ml Tanqueray Gin
- 10ml Triple Sec
- 25ml Lemon juice
- 10ml sugar syrup
- 2 drops Orange bitters
- 25ml Dubonnet
- Top with Tonic water
METHOD
Shake the vodka, rum, gin, Triple Sec, lemon juice, sugar and bitters together, double strain over ice. Add your Dubonnet and top with tonic water. Serve in a crystal highball with Jubilee straws.
CROWNED 60
Shake the vodka, rum, gin, Triple Sec, lemon juice, sugar and bitters together, double strain over ice. Add your Dubonnet and top with tonic water. Serve in a crystal highball with Jubilee straws.
CROWNED 60
Showstopper: The Crowned 60 is the sophisticates' choice
INGREDIENTS
- 50ml Dubonnet
- 5ml Solera Sherry
- 5ml Cherry Heering liqueur
- 15ml Egg white
- 2 small bar spoons of caster sugar
- 10ml Lime juice
- 2 dash Cherry bitters (available on the internet or at specialist off licences)
- Garnish: Fresh cherry
METHOD
Shake all ingredients together hard and double strain into a Coupette glass then drop in the cherry.
Shake all ingredients together hard and double strain into a Coupette glass then drop in the cherry.
Kitchen Joel Antunes is at Embassy Mayfair, 29 Old Burlington Street, London, W1S 3AN. Telephone: 020 7494 5660 for reservations or visit www.embassymayfair.com
Read more: http://www.dailymail.co.uk/femail/food/article-2152724/Jubilee-cocktails-Kitchen-Joel-Antunes-Queens-favourite-drink-Dubonnet-vogue.html#ixzz1wXeZhArn