As described, this is a wonderful and refreshing cocktail. After tasting, wanted a bit more autumnal flavour so I added a hint of Goldschlager. Wow,, what a difference. Sweeter, but that dash of tastes took this over the top.

Looking forward to trying some of your recipes. Out of apricot liqueur.

WoW, this was first sip perfect and I even forgot the orange zest. There, now added. This has got to be a five for me, there's a lot going on in there. Subtle orange cherry floral notes and the honey tempered menthol from the Benedictine and Fernet Vittone, subdued dry rye (Woodinville 100% Rye 90°), Maraska. Did add a cube, might skip that next time.

Not sweet, thanks to the lord. Elegant, interesting with a smoke twist, I find it after the Shangai Gin , but like this more. Ok I used Monkey Gin, and even when is here not the YC but Strega, is very similar but smtms i feel my cocktails jiggle more with it, maybe 'cause of saturation. :D lovely I can do it more times.

When I couldn't get the Benedictine I read the Yello Ch was the option, but not really. Here both together turns is a little bitter. It needs something else: so I am gonna divide my cocktail in two.
The first half I put some sugar -allulose on it. Lovely, the bitternes is out, and is perfectly delicious.
Now the 2nd, I put the proverbial salt described in the comments. Is completely different, but the effect is the same: no bitter. The salt make it round and oddly enough even sweet.
In order strange better than common: the salt is the quid of the question:
FUTURE GUS: do this with a pinch of salt.

Made one + half since my lime and lemon yielded more juice, which gave me some room to cut in an per-drink heavy 1/4oz overproof rum. I went a equal parts homemade grenadine (sweet tart) and simple and this thing is very good. The orange curacao plays through a bit more than expected, but combined with the tang of lemon/lime/grenadine - combining to be a little bit like a Smarties candy with those notes. The rum cuts through just enough to keep this thing from being overly candy-like overall, though.

Didn't have black sambuca and cranberry juice. Subbed in pastis and sweetened sorrel-lemon drink. Not bad, not great. Splashed in a little tonic, and that gave it some brightness and punch it was missing. The original recipe does sound better.

Great cocktail. But, Two dashes of bitters relly helps.

Nicely done Greg. I liked the taste and proportions for me personally but it would be easy to adjust the sweet/sour balance for a someone else. The violette melds well wit the orange flavor.

Any update on availability?

From Hugo Ensslin's 1916 guide Recipes For Mixed Drinks.

Just picked up 3 x 1ltr bottles at an auction for £35 (no one wanted or knew about them) for all 3 so am now in a position to use it all the time without worrying about the cost ....Manhattans here we come

2 oz Eversbusch Doppelwacholder
½ oz Campari
½ oz Berto Rosso Vermouth
3 oz Fever-Tree Mediterranean Tonic Water
4,5* 23 Sep 26

Yes, I reviewed it here:
https://www.diffordsguide.com/beer-wine-spirits/3502/dubonnet-rouge-us-made

Try it today

2026. Thanks for spotting, James.

Simon! I’m honored to see that YOU have replied!

Have you ever tasted this so-called Dubonnet? It’s truly shocking.

Went 3:2:2 with Wild Turkey 101, Punt e Mes (bottle near done), sorrel-lemon sub for sweetened cran... result was almost like a bourbon-barrel aged port... my stir could've been improved with some sparkling wine perhaps (splish of soda didn't cut it)

A bit dryer with 100% rye whiskey and Fernet Vittone. Fascinating none the less.

I used my homemade lime cordial and this was suprisingly good. I would definitely make it again.

Simon - was this created in 2006 or 2026? History section cites both years...

Ahhh I would drink this pretty regularly... Or it would at least be my go to swill if I was nearing the end of any of these bottles. Smoky enough; doesn't need no rabarbaro... Seems like a familiar recipe...

Made this 3 times. The original was good. Swapped the measures of Campari and Kahlua the second time; ok. Final one the Campari lowered to equal the Kahlua. That was the best harmony of flavors, with arguably some room to slightly up the bourbon and Punt e Mes, or not. Good stuff.

I did a split with half rye and half bourbon and was very pleased with the result. Saved this for a future occasion.