There’s a lovely new book I’m in the middle of at the moment, called How’s Your Drink? Cocktails, Culture and the Art of Drinking Well, by Eric Felten, author of the “How’s Your Drink?” column in the Wall Street Journal. I came across this one in a passage on Dubonnet, and thought of our lonely bottle of Dubonnet in the back of the fridge, and how I’d better remember it and use it before it goes off. Eric thoughtfully provided a recipe that I hadn’t tried before, and it was fantastic.

I would normally stir a cocktail like this, which contains only spirits, liqueur and wine, but the action of the shaking releases oils from the lemon and orange peels. If you’re a stickler about stirring clear cocktails, muddle the peels briefly before adding the ingredients and ice.

The Dandy Cocktail

1-1/2 ounces rye whiskey (we used Sazerac 6).
1-1/2 ounces Dubonnet rouge.
1/2 ounce Cointreau.
1 dash Angostura bitters.
Long strip of lemon peel.
Long strip of orange peel.

Combine with cracked ice in a shaker, and shake vigorously for 10-12 seconds. Strain into a chilled cocktail glass, and garnish with an orange twist.

This cocktail is delightfully wintry, with the spices of the Dubonnet and the bitters playing nicely together. I might even flame an orange peel over this one.