Name: Arnaud's Special
Total time: 3 min
Cuisine: Cocktail
Ingredients: 50 ml Scotch whisky; 25 ml Red quinquina e.g. Dubonnet, Byrrh; 1 dash Orange bitters

Ingredients

1 2/3 fl oz

Blended Scotch whisky

5/6 fl oz

Dubonnet, Byrrh etc. rouge light quinquina

1 dash

Orange Bitters by Angostura

How to make

Glassware

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of lemon zest twist.

Method

STIR all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

EXPRESS lemon zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Arnaud's Special contains 130 calories

Alcohol content:

1.3 standard drinks
24.87% alc./vol. (49.74° proof)
18.8 grams of pure alcohol

History

Adapted from a recipe in Ted Saucier's 1951 Bottoms Up book, this was the signature cocktail at the eponymous New Orleans restaurant during the 1940s and 50s.

ARNAUD'S
Courtesy, Arnaud's Restaurant, New Orleans
3/4 Scotch
1/3 Dubonnet
Dash orange bitters
Lemon peel
Ice
Shake. Serve in a cocktail glass.

Ted Saucier, 1951

Comments & Discussion

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Josh Sussman 2y

Here’s the recipe at French 75 at New Orleans, as of March, 2024.

Monkey Shoulder Scotch.
Laphroaig Scotch.
Dubonnet.
Amer Picon.
Apricot Liquor.

Garnish was a thick orange peel and a large cube.

The Monkey Shoulder is not peaty, and the Laphoraig is, so the overall intensity is subtle.

I think that this recipe is better than the one listed!

Marie-Therese Straus 3y

This is quite a nice aperitif. We cut some strips of orange peel and shook this vigorously to release the oils. It added a fruity note to what is a surprisingly dry, martini-like cocktail.

John Hinojos Premium Member 3y

Was looking for a different Scotch Whisky cocktail for a Burn's Night aperitif. This was perfect. The Whisky flavour was in the forefront with some herbal notes. Slight pepper, spice, and chocolate taste