Name: Queen's Jubilee Martini
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Gin; 30 ml Dry vermouth; 30 ml Red quinquina e.g. Dubonnet, Byrrh

Ingredients

1 fl oz

Hayman's London Dry Gin

1 fl oz

Strucchi Dry Vermouth

1 fl oz

Dubonnet, Byrrh etc. rouge light quinquina

How to make

Glassware

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of skewered Fragata Green Olive..

Method

STIR all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

Garnish with skewered olive.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Queen's Jubilee Martini contains 124 calories

Alcohol content:

1.3 standard drinks
19.42% alc./vol. (38.85° proof)
17.5 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Dry vermouth — Sulphur Dioxide/Sulphites

Review

Classically a three-equal parts Perfect Martini is called the Queen. My Jubilee rendition of a Queen Martini uses Dubonnet Red (said to be one of the Queen's favourite tipples) in place of sweet vermouth. It later transpired that great minds think alike - my recipe is identical to Jacques Straub's Coronation Cocktail, only the choice of garnish differs.

Comments & Discussion

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Rik de Boer 2w

Just made up and tasted a drink that in this context, I might as well call the "Queen's Jubilee Martinez".

Same recipe as above but using a sweet (red) vermouth
1 oz. gin (citrus-forward preferred)
1 oz. Dubonnet
1 oz. sweet (red) vermouth (I found Dolin worked well)

Martinez purists will want to add a tea-spoon of Maraschino Liqueur.
And I did too.
Turned out, the drink is better without it.
Use a cherry garnish as a nod to the Maraschino Liqueur, if you wish.

Enjoy!

Matt Premium Member 1y

I think I'd like this better with the ratios skewed a bit more to the gin and away from the dry vermouth and the Dubonnet.

Tuber Magnatum Premium Member 1y

I agree, definitely would benefit from upping the gin. Next iteration with go with 1.5 oz gin.

John CARR Premium Member 2y

I felt this was significantly influenced by the choice of gin - the more savoury Four Pillars worked much better with the garnish compared to a more classic London dry, ford’s in my case. Likewise, I felt the ford’s worked better with Jacques Straub’s lemon twist.

James Brooke Premium Member 3y

Does changing the garnish and the volumes, but not the ratio, constitute a new cocktail? I'm just wondering because this is remarkably similar to Jacques Straub's Coronation Cocktail. It's might tasty, nonetheless!

Simon Difford Verified User Premium Member 3y

I didn't realise the duplication at the time of creation - I've expanded my comment and repeated the link to Straub's original.

Morten Carlsbaek Premium Member 3y

The 1930s cocktail "Amalienborg" (2 cl gin, 6 cl Dubonnet, 3 cl dry vermouth) is another variant.
This cocktail recipe is from 1930s from Axel Sørensen's black bar notebook "Lommebogen", which was published thanks to Henrik Steen Petersen at the former "Moltkes bar" in Copenhagen. Axel Sørensen was working in the old "Café de la Reine" in Copenhagen, and the recipe is named after Danish royal home the "Amalienborg". The book (in Danish only) can be read on issuu.com search ISBN 978-87-995886-0-2

John CARR Premium Member 2y

Tak morten! Fascinating info!

Tuber Magnatum Premium Member 4y

I also very much enjoyed this. Notwithstanding this is a "Queens" martini, I wonder if a lemon garnish might compliment the drink more than the brine contributed by the Queen Olive.

Simon Difford Verified User Premium Member 4y

Lemon zest, or even an orange zest twist would work very well. Best to rinse olives under cold water before serving as a garnish. Also, best to keep olives in the fridge so they don't become a "heat bomb" in the cocktail.