In 1993, Heaven Hill bought the U.S. rights to Dubonnet, a sweet aperitif devised in 1846 by Parisian wine merchant and chemist Joseph Dubonnet. In the U.S. the formula wasn’t the same until Lynn House took notice and decided it was time to reformulate the aperitif to better reflect its original character. This new Dubonnet Rouge uses muscat in the base, ups the quinine, replaces corn syrup with cane sugar, and adds black currant and tea to the mix. The result is a smooth, lightly sweet aperitif with rich prune flavors, a subtle bitterness and a slight spice on the finish. It’s perfect for mixing (try it in a Dandy cocktail) or for sipping solo.
