2 oz Dubonnet Rouge
1 T lime juice
Stir with ice, strain into cocktail glass, and serve. — This recipe, occurring in two variants, is to be distinguished from that of the same name in Barflies & Cocktails (1927) and The Savoy Cocktail Book (1930), which call for equal parts gin, dry vermouth, and cassis (blackcurrant liqueur). Regarding our present recipe, the information in JM 1933 is somewhat scant by comparison with the earlier instances, which include seltzer. The change is to be traced to Straub 1913/1914, which omits the seltzer and ice. Byrrh is retained until 1916, when it is replaced with Dubonnet. I therefore add the version of JM 1908, probably imagined as a sort of lowball, in view of the ice:
2 oz Byrrh
1 T lime juice
Build in highball glass (to accommodate seltzer), stir, add two pieces of ice, stir, top off with seltzer, serve. Below I present first the 1933 recipe served “up” and then two interpretations of the earlier recipe with seltzer.
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| Jack’s Manual 1916, 1933 |
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| Jack’s Manual 1908, 1910, 1912 |
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| Jack’s Manual 1908, 1910, 1912 |
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