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Dubonnet Print Ad from Esquire Magazine, 1939, 04-April

Dubonnet Print Ad from Esquire Magazine, 1939, 04-April
Magazine Ads
Dubonnet Aperitif Wine Print Ad from Esquire Magazine, 1939, 04-April, p.018D
Dubonnet Aperitif Wine Print Ad from Esquire Magazine, 1939, 04-April, p.018D

3 Hours of Fishing and …
then a Dubonnet cocktail. What a grand prelude to tall stories … and food. Dubonnet, made of fine French wines deftly blended, will delight you. The flavor of this delicious French appetizer is neither too sweet nor too dry. It’s just right. Try it before dinner … tonight!

Try Dubonnet These 2 Delicious Ways

1 The French Way—Dubonnet straight, well-chilled. You’ll find it mild and delicious.

2 The American Way—Dubonnet cocktail—half gin and half Dubonnet; stir with ice and strain, add twist of lemon peel. A grand drink!

DUBONNET
Straight or Cocktail
Aperitif Wine—Alcohol18% by Volume—Copyright 1939, Schenley Import Corporation, New York, N. Y. 

Dubonnet

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The latter group are often referred to as “mixologists,” a term given to practitioners of “mixology,” which is really just another way of referring to the practice of making good cocktails. Mixology might seem like a newfangled term, but it’s actually pretty old, like mid-19th century old, and was only revived as a way to describe the recent renaissance of bartenders caring (a lot) about their craft.

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Recent Posts

THE EIGHT IMMORTAL DRINKERSJuly 26, 2019
Cheerio! A book of Punches and CockJuly 26, 2019
Here’s HowJuly 26, 2019

Categories

  • Bar Equipment
  • Bartending Tips
  • Brands
  • Glassware
  • History
  • Ingredients for Mixed Drinks
  • Magazine Ads
  • Menus
  • Mixed Drink Recipes
  • Vintage Books