As classy as its name implies, this variation on the classic Martini is made with dry sherry in lieu of vermouth. Bone dry, with a tart savoriness and an acidic zing from the sherry, it’s the perfect aperitif to whet your appetite, and it also functions as a nightcap to help you digest a heavy meal. We recommend using fino sherry—try either Tío Pepe or Navazos Fino en Rama Sherry—which is dry, light, and salty with an almondy nuttiness.
- Add the gin, sherry and bitters to a mixing glass. Top with cubed ice and stir.
- Using a Julep strainer, strain the cocktail into a chilled coupe glass.
- Garnish with a swath of lemon peel and serve.
This cocktail first made an appearance in the mid-1800s when French Foreign Legionnaires were encouraged to drink Dubonnet Rouge—a fortified wine infused with herbs, spices and quinine—to protect against malaria. But it wasn’t until the Queen Mother got her hands on the drink in the 20th century that the Dubonnet Cocktail truly took hold. The...