Minneapolis, Minnesota, United States
We’re still discovering the limitations of what’s available in the US, and in individual states. If you can find it, Byrrh Grand Quinquina is a good alternative.
Simon! I’m honored to see that YOU have replied!
Have you ever tasted this so-called Dubonnet? It’s truly shocking.
You are wise to advise against the US version of Dubonnet! I excitedly tried it when it first appeared some years ago, following a long absence…and it bore ZERO resemblance to the REAL Dubonnet. Much closer to Welch’s grape juice, and not in a good way. A huge disappointment, and I can assusre anyone trying it now that this is NOT what the Queen Mother liked to drink on a daily basis. That stuff is still for sale in the rest of the world. And btw—the new Difford’s USA shop sells the horrible US Dubonnet!!!! BEWARE.
I’m nowhere near the cocktail laboratory fiend I was in the early days of the cocktail revolution, and still have a ridiculously large collection of rarely-touched bottles, including a bit of Meyer’s rum (is that more an American thing? It’s a dark molasses-y rum). That was handy when I wanted something to use the Amaretto I’d had a sudden yen for early in the summer, then forgot about! I planned to skip the sugar syrup (like many others, I find so many of Difford’s recipes too sweet, and NEVER use the simple syrup recommended— sorry, Simon!), but as the cinnamon rim didn’t appeal, I used ca. 1 tsp of a delicious Falernum SYRUP (Tippleman’s) which is much more flavorful than real falernum, which I’ve found rather pale, flavor-wise. And upon tasting it, I added about .5 oz more lemon juice…and I LOVE THIS! A real tiki feel with the faux falernum.
So: 1.5 oz ea of Meyer’s and amaretto; 1 oz lemon juice; 1 tsp Tippleman’s Double Spiced Falernum syrup. Wonderful!
I had made the Argentina sometime ago and enjoyed it. As it happens, I came across the following recipe in the "Tratado practico de coctelaria pasteleira y affines" bar guide by Mario Kardahi, Buenos Aires, 1966. (A very interesting book full of drink and food recipes, etc.). Portions adjusted to keep the original ratios.
Mar de Plata (page 85):
1 oz dry gin
3/4 oz dry vermouth
1/4 oz Benedictine
2 "blows" Grand Marnier (probably a few dashes or less than 1/6 oz)
lemon juice (qty not specified)
Mar de Plata (“Sea of Silver”—but I think I’d call it The Silver Sea) is a much more poetic name than The Argentina!
This sounds so delicious…I saw “white port” in the ingredient list of a cocktail here, and thought, “what to substitute for white port?”, as it’s not something we seem to have in the USA…and I wonder if Cocchi Americano might do the trick, with its moscato component.
