1.5 shots Dubonnet red
0.5 shots triple sec
2 dashes Angostura bitters
stir with ice in a shaker can, fine strain into a cocktail glass or coupe. Garnish with an orange zest; you can express the oil onto the cocktail if you have a mind.
Drinkboy in 2006 apparently - I think he meant this recipe here - via Difford's guide
I won't go on about the photo. I finally took my own advice/got the time to do it properly, and used a tripod, a sharp prime lens, a dark room (not a darkroom), manual focus to get the glass properly in focus and a mini Maglite(tm) to light paint. Two take-aways I've found from recent efforts:
- that the eye naturally goes to the near lip of the glass, ie where your mouth should be in the natural order of things. Unless there's a really good reason (usually a garnish), that's the bit that needs to be in focus. Getting the stem sharp matters very little.
- Ultra-shallow depth of field may be lovely in its place, but just like in macro photography its place is not necessarily here. If you want everything out of focus apart from the garnish then fine, but with the round lip of the glass going away from the camera it will have a very small zone of focus: it tends to give the eye not enough to anchor on, and the shot ends up looking blurry. Your're probably near the minimum focus distance of the lens anyway, which makes DOF a potential problem, so stopping down is usually helpful. Especially if you're light painting, when it gives you more time to eliminate shadows. This was a 5s exposure at f/6.3, ISO100 for reference.
Ok, I lied. Hopefully I pay attention in future, and/or get my dark field set-up working.
This drink, to be blunt, is not my usual sort of thing. It's sweet, strong, a little bitter and definitely old school, and I served it up with a little trepidation. One thing I did do was to even out the measures of Dubonnet and Calvados (by which I mean Lambig, of course) so it would be less a Calvados martini and more a... wet Calvados martini, I suppose. Anyway, it went down easily enough for both of us, and is definitely suitable as an aperitif, although I wouldn't want one with a meal. If you like Calvados and Dubonnet you should definitely give it a shot. Sip it slowly, you're not getting another.
I much prefer honest guesswork about the roots of a cocktail over just-so stories of dubious historical provenance stated as the truth (just wait until next week's cocktail for more on that). Whatever came first, there's a whole family of very similar cocktails, which Mr Difford - in his inestimable but rather kitchen-sink style - has included. The drink is basically a Dandy made with Calvados rather than bourbon - especially the way I've mixed it with less spirit and more Dubonnet than standard. (Of course, the Dandy is essentially a sweet Manhattan with Dubonnet in place of vermouth). There's plenty of variations on this theme: A Bushranger is made with white rum and no triple sec (I'm not convinced), a Barney Barnato is made with Cognac and Grand Marnier in place of triple sec, or even the quantities out and you get a Crux. Go a bit silly with gin and Swedish punsch and you end up with a Princess Marina. And why not, as Barry Norman would say.
If I did it again? I might go for the Barney Barnato, despite the silly name. I might need some better Cognac first though, and that's a slippery slope!