The Dandy cocktail, is one of those where the recipe differs slightly depending on who you ask or what book you get it from. This version is from the New American Bartender’s Handbook by David Broom and the one I find makes the most balanced drink, with my own slight twist on it. Here’s the recipe:
- 2 oz Dubonnet Rouge
- 1 oz Bourbon or Rye
- 1 oz Cointreau or Triple Sec
- 2 Dashes of Angostura Bitters
Combine all ingredients in a shaker with ice, and shake for 20 seconds. Serve in a martini or cocktail glass, citrus garnish optional.
Instead of Angostura, as Dubonnet is already a fortified wine, I opted for something to give the cocktail a little more nuance and went with Root Bitters Spiced Orange. Clearly with only one bourbon in a four ounce cocktail, the whiskey isn’t the standout player unless you go with something really overproof. I chose Tincup for it’s smooth start and slow burn finish that I thought would balance well with the fortified wine and wouldn’t be entirely drowned out by the sweetness of the Triple Sec.
This is a cocktail that is a great alternative to a Manhattan and is more on the sweeter side for those afraid of bourbon, it’s definitely a sipper and would do well to also replace red wine at a meal if you wanted something a bit stronger but not overpowering. If you’re looking to kick it up a notch, use a 100 proof whiskey like Knob Creek or Whistle Pig rye and that’ll help the bourbon stand out a bit more.