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    French wine aperitif based on wines with quinine. The recipe appeared in 1846 in Paris Opera quarter. Produced in three phases: red and white grapes are soaked in neutral alcohol for a month. Then the result is later enriched with mistelle and aged in oak vats for a year. Finally, flavored by percolation of cinchona bark and other secret herbs and plants. It is filtered and bottled.

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    What is combined with Dubonnet

    In cocktails, Dubonnet goes well with - Cognac,Aged rum,Benedictine,Dark cacao liqueur,Aperol
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