I was out of triple sec so I used grand Marnier. Also I live in the US so I subbed China China for Picon. Is it still the same drink? Who knows. But it was surprisingly good.
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Amber Morgan
I'm not very familiar with Dubonnet but this was a good recipe for trying it. The rum stands up to the sweetness of the Dubonnet I think.
Try with dry gin instead
This was really flat to me. The flavor is nice but very one-note, not something you feel compelled to go back to.