Arnaud's Scotch & Dubonnet Cocktail From 1951 New Orleans - Cocktails After Dark

Welcome Friends welcome back to the kitchen welcome back to cocktails after dark today we're going to do a cocktail out of the 1951 or the first year edition of Texas Bottoms Up um tetsacie was a bit of a bon vivival man about town and this cocktail book is filled with recipes from uh restaurants and bars that he visited across Canada in the United States and some of his very famous friends are in here as well the cocktail we're going to do today is called our nose and it is courtesy of our nose Restaurant in New Orleans it's a scotch cocktail so I'm going to use the Chivas Regal a 12 year old scotch fairly decent Scotch for mixing and so that'll go into this shaker and then I'm going to use an Irish whiskey um Irish whiskeys to me seem like whiskeys that are also very good for mixing so we're going to try this Copper Pot writer's tears and see how that works out we've tried it in a few other cocktails and I kind of like it next in is dubonnet and that is one ounce of duvenate in each shaker spilling everywhere and one dash of orange bitters next calls for lemon peel now the lemon peel I debated whether the lemon peel was garnish in the glass at the end or if it went in the Shaker and was shaken and based on the way that the recipe is laid out I mean the the method is Shake serve in a cocktail glass but the way it's the ingredients are laid out I think the lemon peel goes in the Shaker rather than in the glass at the end so one piece of lemon peel in each shaker and then we ice and as usual I will ice and shake these one at a time and a double strain as we usually do hey Glenn what do we have today today we have the arnos the arnos from uh we had saucier's Saucy Saucy little book yes um so it's Scotch dubonnet orange bitters lemon peel lemon peel was in the Shaker okay shall we hmm so yours is Irish whiskey writer's tears this one's Chivas hmm I'll leave it on that side just just to let's keep them straight oh this one even smells different um totally different mm-hmm totally different like night and day I don't know which one I prefer though because they're so vastly different there's something enjoyable about both of them but if you put both of those in front of me and said that's the same cocktail which I just did oh I would say no it's not the same cocktail I think I like this one better okay I find this one light and fruity yes yes this might be why I like it a little bit better maybe I'm up for a light fruity drink today um and and this one is a little bit more complex uh I'm getting some Smoky notes in it too yeah which I thought was kind of unusual because that's not a normal um that's got to be something else that's kind of brought that out yes because I remember it's not because we need to do tastings and you pair of things you bring out different flavors in Scotch right so I I so it must be the the duvenate which I think is funny because not that they change the flavor but I think dubonnet is funny because it is both the brand it's and and the drink like it's like having Scotch brand Scotch you know what I mean it's Dubai brand dubonnet does anyone else even make Dubai yes yes no maybe sort of somewhere in France no so all of us row rest of the world we get the one made in France okay same formulation made in the same place since you know whenever 18 or whatever they say anyway product of France um our neighbors just to the south of us okay they get a version um since about the 1940s since well since World War II disrupted Europe okay they get a version made in the United States a different formula do they still call it Dubai it's still called Dubai but and it's still Dubai brand so it's still doing a brand it's made under license right now it's made under license in Kentucky somewhere so it could potentially taste completely different than this bottle here definitely and so every every time I think oh next time we go to the states we should get a bottle of Dubai so we can do a comparison we'll have to between us and and them my thought process on this is let's make this again change well dubonnet is a fortified wine with aromatization does anyone else know of a red white wine red fortified wine with with Aromas added Maybe for moose yeah okay let's go let's make another one and we're gonna put in vermouth and we'll use the writer's tiers since that's the one we both all right like all right I'll do this while you do that okay two ounces writer's tears let's see if I can do it without spilling everywhere there we go one ounce Dolan red sweet vermouth on lemon rind in early dash of orange oh ice ice and Shake okay don't string well different color it's the first change completely different color okay I'm not waiting hmm it is different oh but still a lovely coffee yeah I mean I just I'm thinking yeah my thinking face on I have to find I'm I'm so focused on thinking that uh and and evaluating that I forget the joy okay I'm gonna say our nodes is a winner every variation it's a winner um I I don't I can't describe how this is a different maybe it's like a cherry flavor like there's a different fruity flavor in it my untrained palette wants to see like a cherry or a berry of some sort but that's all I got Okay so this has the most robust flavor this has a fruitier lighter flavor a little more smooth this one I find smoother still um with no one flavor jumping out like there's no it's it's a hole does that make sense like it's a it's a light cocktail yeah it could be dangerous yeah quite lovely there you go so even the way the recipe is written you can have variation depending upon if you know yeah something that is similar so I just I don't know I don't know if it's because I've had like four sips of each at this point but on that last sip of this one I did get a lemon finish on my palette and I don't know if that's just because it's built up or if the lemon is expressed a little bit more in this one because I did a great job with the lemon okay they are notes it's a winner um it's a winner whether you use dubonnet or or red vermouth um of course using red vermouth changes the name of the cocktail it's now the Julie I don't know I encourage you to have order it everywhere you go um and anyone who has had French dubonnet and American duvenate back to back let us know down in the comments section I think this summer when we uh when we get down to the States I'll bring back a bottle or two of the American and we'll do a taste test and I think this would go with whatever type of scotch you really like yeah yeah definitely thanks for stopping by see you again soon

Channel: Glen And Friends Cooking

Views: 12,857

Keywords: Glen And Friends Cooking, historical cooking, canadian cooking show, canadian cooks, scotch cocktails, dubonnet cocktail, classic cocktails, classic cocktails recipes, old cocktail books, cocktail history, classic cocktail history, whisky cocktail recipes, whiskey cocktail recipes, best whiskey cocktails, whiskey cocktails, whisky cocktails, classic cocktail recipes, cocktails after dark, glen and friends cocktails after dark, glen and friends cocktails

Id: GejkTsJAKAU

Length: 9min 48sec (588 seconds)

Published: Wed Jul 05 2023