The Dubarry is a nearly forgotten classic that combines Gin, dry Vermouth, and a hint of Anise. The balance of the spicy sharpness of the Gin, the bitter depth of the Angostura, and the sweet freshness of the Pernod creates a complex yet harmonious flavor profile. Perfect for those seeking a drink with character – not too sweet, not too bitter, but with a clear direction. The lemon peel spiral adds a citrus note without overpowering the taste.
Here’s what you need for the Dubarry
1 dash of Pernod (approx. 0.2 cl)
1 dash of Angostura Bitters (approx. 0.2 cl)
4 cl London Dry Gin
2 cl dry Vermouth (Vermouth Dry)
Ice cubes
1 lemon peel spiral (as garnish)
Key points to consider
The Dubarry relies on the balance between Gin and Vermouth. It’s important that the Gin doesn’t become too dominant – a London Dry Gin with a clear juniper note and a touch of citrus works best. The Pernod should only be used sparingly, as it can overpower the other flavors. When stirring: don’t stir too quickly, as this will melt the ice too much and dilute the drink. Squeeze the lemon peel spiral just before serving – the oils evaporate quickly and should be released directly into the glass.
Variations
- Dubarry with orange peel — Replace the lemon peel spiral with an orange peel. The sweeter note of the orange harmonizes well with the Anise and softens the bitterness of the Angostura.
- Dubarry with Absinthe — Instead of Pernod, use a dash of Absinthe. This enhances the Anise note and adds a subtle smoky depth. Caution: Absinthe is more intense, so use it sparingly.
- Dubarry with grapefruit juice — Add 0.5 cl of freshly squeezed grapefruit juice. The bitter freshness of the grapefruit emphasizes the dry note of the Vermouth and makes the drink a bit fruitier.
Frequently asked questions
Can I make the Dubarry with a different Gin?
Yes, but it will change the character of the drink. A Gin with a pronounced citrus note or floral aromas (e.g., a New Western Dry Gin) can make the Dubarry fruitier or more floral. A classic London Dry Gin with a clear juniper note remains the best choice for the original balance.
Why is the Dubarry stirred and not shaken?
The Dubarry consists of clear spirits and Vermouth, which don’t require an emulsion. Stirring keeps the drink clear and allows the flavors to blend evenly without adding too much air or melting ice. Shaking would make it cloudy and overly diluted.
Can I omit the Pernod?
Technically yes, but then the typical Anise note that defines the Dubarry will be missing. Without Pernod, the drink becomes more bitter and loses its characteristic spice. If no Pernod is available, another Anise liqueur (e.g., Pastis) can be used in the same quantity.
What is the best glass to use?
A classic cocktail glass (Martini glass) is ideal, as it concentrates the aromas and maintains the temperature. Alternatively, a small wine glass with a similar shape can be used. It’s important to chill the glass beforehand to prevent the drink from warming up unnecessarily.
