GIN & DUBONNET
bottled properly.
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BOTTLED TOGETHER AND READY TO POUR
Dry, gently bitter, quietly warming.
It goes down rather easily for something with opinions.
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What’s going on in the glass
Two parts Dubonnet.
One part gin.
That’s the starting point, not the whole story.
Once they’re brought together, something else happens — the bitterness softens, the botanicals settle, and the whole thing becomes rounder than either part on its own.
It’s not complicated.
It’s just considered.
Mixed once. Bottled once.
Left alone after that.
How it tends to be taken
There’s no correct way. These are just the usual ones.
Straight, over ice
The simplest option. Dry, clean, unadorned.
It rarely hangs about in the glass.
With soda
Longer, lighter, and surprisingly civilised.
Often poured when the day hasn’t quite finished yet.
With Champagne
Unnecessary. Indulgent. Entirely deliberate.
Best enjoyed by people who’ve stopped asking permission.
When it works
Before dinner.
After dinner.
Occasionally instead of both.
Straight, long, or lifted.
It’s flexible like that.
Why it’s already mixed
Because measuring, debating, and second-guessing are excellent ways to talk yourself out of a drink.
By bottling it once, the decision is made early and well.
After that, you’re free to get on with things.
Convenience has always been the most persuasive ingredient.
