I will once again be flying in the Give Hope Wings fundraiser this year! Our June of 2024 flight will see us stop in many communities in Eastern Canada to raise awareness for this worthy cause. Last year 2023 we raised over $27,000 towards helping our neighbours - we made a positive difference in the lives of many. Here's the link to the 2024 fundraiser page: support.hopeair.ca/ghw2024/glens-hangar To learn more about the Hope Air Charity: hopeair.ca/
Chaps, a "post dinner aperitif" is usually called a digestif (to "aid your digestion"). The aperitif comes 1st, before the meal, to whet your appetite and jolly-up your guests 😀 Bon appetit!
Could it be an Aperitif before dessert, so technically it's both then? I personally & know family that historically had desert first, so interesting to make it both a digestif & aperitif at the same time.
@@justincronkright5025 I'm a big believer of drinking whatever pleases you, whenever suits you, no matter what the purists/experts say. Life is for living and enjoying after all! But if you ask a frenchman when "l'heure de l'apéro" is (apero = apéritif), he'll tell you it is at 5pm. So akin to afterwork drinks / happy-hour, essentially before your evening meal. What you suggest, between courses, a frenchman from Normandy would call a "trou normand" (Normandy hole). A glass of Calvados or other eau-de-vie to restore the apetite anew just before desert by helping the digestion of what came before (so a digestif essentially). Anyway...what's in a name!? Eat, drink and be merry...
@@jamespurchase4035 I'm a philosopher. I love arguing & I actually think it's a worthwhile pursuit for those who enjoy it, are good at it & keep it as rooted in logic as possible. By this I mean I will largely always accept other people's agency (personal authority to choose what to drink & when). I just like the concept of having a *Formal Discussion* (which involves arguments a lot of the time) on topics to lay a foundation for 'Properly Perceiving/Understanding' said topic. When arguing you should think about all perspectives possible so that you can either change your position. Better defend it from another's position. Or just be a general '#¤"& Disturber' such as myself so that you can better get others to think critically on the topic (That's Essentially the Gadfly Story from Socrates [Plato] in Ancient Greece). Because of all of this I like finding ridiculous/outside answers or routes of understanding that don't conform to any general consensus & leave the greatest space available for self-choice whilst still being as truthful to a situation as possible.
I can't hear "Dubonnet" without hearing Pia Zadora sing "Loooooove... is made for lingering" from that old 70s Dubonnet TV commercial. That jingle is lodged permanently in my brain.
@@AW-fb8hr Well I am Scottish, I was brought up around the pub/hotel trade and started going to the pub at 14. Being tall and comfortable around older folk and being in pubs helped.
You two have given me a ray of hope! For many years, my favorite aperitif was Dubonnet on the rocks with a lemon twist. Then it became hard to find Dubonnet, so I switched to gin and tonics. A year or so ago, I bought a bottle here in the U.S. and was shocked to discover that it was not as good as it had been. How could they downgrade a drink ingredient favored by the late Queen?! Now I see that they did not; they only downgraded it for the American consumer. Time to empty the trunk of my car and book a trip to Canada!
My favourite was St Raphael which is similar to Dubonnet. Since I can no longer find it, Dubonnet has become my favourite appéritif, a pre-supper drink, on ice, with hors d'oeuvres.
My mother drank this when we lived in Canada in the 60s but I don’t know if she drank it when we moved to US in the 70s. I had no idea they were different. I have never had it myself but I think your idea of comparing them is good
I’ve been taking a bartending course recently, and one of the cocktails was a Bourbon dandy, which was my first exposure to dubonnet. Definitely curious to see it used in future videos. With a name like “Bourbon Dandy”, I almost wonder if it was intended to be made with the Kentucky Dubonnet. That said, I found it was similar to a manhattan while being fussier in the ingredients, to the point where I’d rather just have the manhattan.
I recall a TV ad, maybe mid-70s, with a lady young and glamorous. Might have been with a handsome companion. Dubonnet on the rocks in glasses. Not old lady there. It's a sophisticated image for the product. Although, I'll add, old ladies can also be sophisticated 😉
It’s not easy to get in the U.K. I bought 2 bottles before Christmas from Waitrose, who seem to be the only countrywide supermarket who sell it. It was £19.99 per bottle(70 cl) good in Gin, topped up with Tonic water.
I picked up a bottle of the french Dubonnet after seeing this video. It is a pleasant drink as is. I think with ice and sparkling water it will be a good summer cooler. I have to say I would prefer sweet (rosso) vermouth, or even campari.
I don't drink very often, a couple times a year perhaps, but I can say that frequently wines and beers can be wildly different in taste and drinkability due to being mishandled in transit because of overheating or freezing. I've three local, small wineries near me and six micro breweries and I will buy from them before I buy any other brand.
I think "highball" is the word you're looking for, but "spritz" works, too. ("Spritz," I think, involves fizzy water, while "highball" can have any fizzy drink as a mixer.) Also: I love the idea that a cocktail expert needs to have a handlebar mustache!
I haven't had it, but according to the Heaven Hill marketing, the us version changed dramatically a couple years ago. The new version is made with the original recipe they purchased decades ago when her became the us brand owner. The old version had been lower quality for a while. The French version had also changed. But less, so they are much more similar now!
I’m glad you got your act together a little bit witch making sure the glasses were on the same side. I was screaming at the screen. “JULIE STOP PICKING UP AND THE GLASSES!” and then again at Glen the same thing. I was nervous Glen was going to drink from the same glass again when he came back from getting his tea. I’m glad he started over again, though. Ultimately as an American, I’m glad the differences are subtle and hard to distinguish. I’d hate that FOMO feeling not knowing how the original is supposed to taste.
My uncle used to ask if I wanted a Dubonnet aperitif by saying Je Dubonnet Tu Dubonnet Nous Dubonnez To which I would respond ah Dubonnet. We would mix it with bitter lemon over ice.
Hey Glen! Saw your video over the malt bread recipe and was wondering if you had worked out any sort of malt pizza dough that you like. Just had some over the weekend at a new restaurant and loved the flavor!
Hey Glen, I wonder if you've ever come across Picon here is Canada. Or even had it before. I got obsessed with it in France drinking Picon biere and have been trying to recreate it for a year.
Oh, you've got me very curious now. I've got a very old bottle of Dubonnet that belonged to my mother, who passed nearly 20 years ago. The bottle is several years older than that. The label looks somewhat different from the one you recently bought in the US. I wonder where mine was made? I think the label says in France, but I'll have to check the fine print. Who knew they started making it at some point smack dab in the epicenter of Kentucky bourbon country?
you do all the shooting of your cocktail videos in one day?! i would be so hammered by the end of it, but i don't drink, so i have no built up tolerance
I’ve never had Dubonnet. I was curious as you were tasting as to whether it was sweet or dry, and if it was sweet was there a difference. It appears as though it is just a fortified and flavoured wine. Then as a wine drinker I would have said the French product came from an aged or oxidized wine, and the Kentucky version came from a tanker load of California Zinfandel. 😉
I think I would know the difference between the two, because I'm hypersensitive to the proof level of beverage. So that's why I wondered how would you compare these fortified wines but make their ABV equal? Probably impossible.
Interesting, although I'm not very likely going to buy it. But it was fun to watch you two do the comparing. BTW here in the Netherlands we can get it as cheap as € 6,00.So that's even half the price.
Dubonnet on the rocks with a lemon twist has been a favorite apertif for decades. My sister introduced it to me after her business trip to Europe in the70's.
I wish I could effectively write in a way communicating what comes across as drunkenness. I'll try... We mericans don drink en the stuff es not abva enuff, ya know whadda mean? Alcohol levels are frequently boosted for sport. It helps to make everything worse. You just want to enjoy the vanilla flavor of a bourbon aged in certain wood species barrels? Prepare to have to endure substantially more ethanol. My country is Hydroxyl nation!
All I could find other than the alcohol content is that the US made Dubonnet uses California Cabernet rather than Bordeaux grapes (which explains the alcohol difference) and they removed the corn syrup (present in the French version) while increasing the quinine levels along with adding black currant. Info grabbed from Spirits Review
Champagne in the U.S need not be from France, because we never ratified the Treaty of Versailles because congress was upset with the president's efforts to launch the League of Nations.
What's going on with Chartreuse is that the abbott of the monastery that makes it has decided that, with growing demand for it, its production is taking up too much of the monks' time, so they're limiting production. This has led to a worldwide Chartreuse shortage, though I've heard it's still pretty easy to find in Mexico, for the moment at least. There are a number of good green Chartreuse knockoffs that work as substitutes. Here in the US, Fascia Brutto's Centerbe is often recommended (Fascia Brutto is a US-based maker of amaros and liqueurs). I don't know of any subs for yellow Chartreuse, which was always more difficult to find.
Have enjoyed Dubonnet for more than fifty years. Use to have the French made stuff in US until there became a licensed US producer with loss of flavor and increased cost. Have to get the real McCoy in Canada or have loyal friends bring it back duty free for less than 10 bucks. Worth the effort. Average price for alcohol fortified US version almost double. A ripoff! The licensee protective agreement works against free choice. The American version simply does not have customer demand outside the US.
I looked up why it's different, and it's the boring reason that a different company owns the trademark. Just like Budweiser is the original Czech in Europe where the American beer is called 'Bud.'
But the US “copy” under same name is not… and should not be able to use the brand name. It’s like a US made BMW or Mercedes Benz cars is far from the german quality as made in Germany cars of same brand.
That's a tautology. Just because a product originates somewhere does not mean something made in the same way somewhere else isn't the same thing. Yes there are protected marks for some things like Stilton, etc. but that's not necessarily a good thing. Why should we have separate names for prosecco, champagne, etc. hen they are fundamentally the same thing? Fizzy wine invented in England?
The test was blind right up until the time the glasses were lifted to the lips. Then, the markings on the bottoms of the glasses were obvious to the other person. Unless a third person put the markings on and was the only one who knew what they meant, the mystery was over.
Lolz - you assume that two people in their mid to late 50s, who are also 4 cocktails in on the shoot day have good enough eyesight to read the scratches on the bottom of the glass at that distance in a fleeting moment...
I will once again be flying in the Give Hope Wings fundraiser this year! Our June of 2024 flight will see us stop in many communities in Eastern Canada to raise awareness for this worthy cause.
Last year 2023 we raised over $27,000 towards helping our neighbours - we made a positive difference in the lives of many.
Here's the link to the 2024 fundraiser page: support.hopeair.ca/ghw2024/glens-hangar
To learn more about the Hope Air Charity: hopeair.ca/
I think you should try Queen Elizabeth II’s favourite drink of a cocktail of two parts Dubonnet to one part gin, garnished with lemon 😊 🇬🇧
Chaps, a "post dinner aperitif" is usually called a digestif (to "aid your digestion").
The aperitif comes 1st, before the meal, to whet your appetite and jolly-up your guests 😀
Bon appetit!
Could it be an Aperitif before dessert, so technically it's both then? I personally & know family that historically had desert first, so interesting to make it both a digestif & aperitif at the same time.
I think I'll have a Dubonnet now I've watched this (the French one).
@@justincronkright5025 I'm a big believer of drinking whatever pleases you, whenever suits you, no matter what the purists/experts say. Life is for living and enjoying after all! But if you ask a frenchman when "l'heure de l'apéro" is (apero = apéritif), he'll tell you it is at 5pm. So akin to afterwork drinks / happy-hour, essentially before your evening meal.
What you suggest, between courses, a frenchman from Normandy would call a "trou normand" (Normandy hole). A glass of Calvados or other eau-de-vie to restore the apetite anew just before desert by helping the digestion of what came before (so a digestif essentially).
Anyway...what's in a name!? Eat, drink and be merry...
@@jamespurchase4035 I'm a philosopher. I love arguing & I actually think it's a worthwhile pursuit for those who enjoy it, are good at it & keep it as rooted in logic as possible.
By this I mean I will largely always accept other people's agency (personal authority to choose what to drink & when). I just like the concept of having a *Formal Discussion* (which involves arguments a lot of the time) on topics to lay a foundation for 'Properly Perceiving/Understanding' said topic.
When arguing you should think about all perspectives possible so that you can either change your position. Better defend it from another's position. Or just be a general '#¤"& Disturber' such as myself so that you can better get others to think critically on the topic (That's Essentially the Gadfly Story from Socrates [Plato] in Ancient Greece).
Because of all of this I like finding ridiculous/outside answers or routes of understanding that don't conform to any general consensus & leave the greatest space available for self-choice whilst still being as truthful to a situation as possible.
I love these blind taste tests. "We're not experts.". A little later: "It looks like a port."❤
They're not blind, Glenn clearly knew that the cloudier version was from France 🇫🇷
I love that after the 1st sip the cups were mixed up by Jules and you both ended up with the original 1st cups for the second taste
I thought so!
First thing I noticed too... thought, 2 wrongs hopefully to make a right coming up? :)
I can't hear "Dubonnet" without hearing Pia Zadora sing "Loooooove... is made for lingering" from that old 70s Dubonnet TV commercial. That jingle is lodged permanently in my brain.
I used to love An American in Paris, Southern Comfort with Dubonnet, lemonade and ice in my teens.
You were drinking that in your teens!! I was drinking Zima 😂
@@AW-fb8hr Well I am Scottish, I was brought up around the pub/hotel trade and started going to the pub at 14. Being tall and comfortable around older folk and being in pubs helped.
You two have given me a ray of hope! For many years, my favorite aperitif was Dubonnet on the rocks with a lemon twist. Then it became hard to find Dubonnet, so I switched to gin and tonics. A year or so ago, I bought a bottle here in the U.S. and was shocked to discover that it was not as good as it had been. How could they downgrade a drink ingredient favored by the late Queen?! Now I see that they did not; they only downgraded it for the American consumer. Time to empty the trunk of my car and book a trip to Canada!
The term that Glen was seaching for to describe combining a spirit with soda or other mixer (juice) is a "highball".
I'm surprised but that explains so much! I recently bought some in the USA and was startled. I thought perhaps I misremembered how it tastes.
Can I vote for you as the cutest couple on the internet? Loved the vid!
I bought a bottle of (American) Dubbinnet when the Queen died and have since replaced vermouth with it in cocktails. Specifically Negronis.
My favourite was St Raphael which is similar to Dubonnet. Since I can no longer find it, Dubonnet has become my favourite appéritif, a pre-supper drink, on ice, with hors d'oeuvres.
My mother drank this when we lived in Canada in the 60s but I don’t know if she drank it when we moved to US in the 70s. I had no idea they were different. I have never had it myself but I think your idea of comparing them is good
Glen -- Ever heard of Acerum? It is eau-de-vie made from maple syrup in Quebec. It could be a fun thing for you to explore.
I’ve been taking a bartending course recently, and one of the cocktails was a Bourbon dandy, which was my first exposure to dubonnet. Definitely curious to see it used in future videos.
With a name like “Bourbon Dandy”, I almost wonder if it was intended to be made with the Kentucky Dubonnet.
That said, I found it was similar to a manhattan while being fussier in the ingredients, to the point where I’d rather just have the manhattan.
"Dubonnet on the rocks with a twist" is a classic old lady's cocktail for lunch. Not too far from a "Queen Mum" which includes some gin.
I resent that comment about “old lady’s “ drink I’ve been drinking this for 45 years…. Oh I guess that makes me an old lady😂
I recall a TV ad, maybe mid-70s, with a lady young and glamorous. Might have been with a handsome companion. Dubonnet on the rocks in glasses. Not old lady there. It's a sophisticated image for the product. Although, I'll add, old ladies can also be sophisticated 😉
It’s not easy to get in the U.K. I bought 2 bottles before Christmas from Waitrose, who seem to be the only countrywide supermarket who sell it. It was £19.99 per bottle(70 cl) good in Gin, topped up with Tonic water.
I picked up a bottle of the french Dubonnet after seeing this video. It is a pleasant drink as is. I think with ice and sparkling water it will be a good summer cooler. I have to say I would prefer sweet (rosso) vermouth, or even campari.
You two are the best. I feel you deserve each other in the best of ways. Please keep doing what you do. ❤
I don't drink very often, a couple times a year perhaps, but I can say that frequently wines and beers can be wildly different in taste and drinkability due to being mishandled in transit because of overheating or freezing. I've three local, small wineries near me and six micro breweries and I will buy from them before I buy any other brand.
Today I learned that Pundits on the Internet blow things out of proportion. Who knew? ;-) Thanks as always for the fun and learning!
This was really fun, Thank you
I think "highball" is the word you're looking for, but "spritz" works, too. ("Spritz," I think, involves fizzy water, while "highball" can have any fizzy drink as a mixer.) Also: I love the idea that a cocktail expert needs to have a handlebar mustache!
I haven't had it, but according to the Heaven Hill marketing, the us version changed dramatically a couple years ago. The new version is made with the original recipe they purchased decades ago when her became the us brand owner. The old version had been lower quality for a while. The French version had also changed. But less, so they are much more similar now!
I’m glad you got your act together a little bit witch making sure the glasses were on the same side. I was screaming at the screen. “JULIE STOP PICKING UP AND THE GLASSES!” and then again at Glen the same thing. I was nervous Glen was going to drink from the same glass again when he came back from getting his tea. I’m glad he started over again, though.
Ultimately as an American, I’m glad the differences are subtle and hard to distinguish. I’d hate that FOMO feeling not knowing how the original is supposed to taste.
NO-OHHH! I wanted to believe I was traveling to France.
My uncle used to ask if I wanted a Dubonnet aperitif by saying
Je Dubonnet
Tu Dubonnet
Nous Dubonnez
To which I would respond ah Dubonnet.
We would mix it with bitter lemon over ice.
I would love to know if after a day of making cocktail videos, they stagger home and fall asleep on the couch😅
Good thing home is just across their back yard then 😂
Hey Glen! Saw your video over the malt bread recipe and was wondering if you had worked out any sort of malt pizza dough that you like. Just had some over the weekend at a new restaurant and loved the flavor!
I have been drinking the French dubonnet on ice with a twist of lemon since the 70s. I drink very little but this is good but the lemon is necessary
Hey Glen, I wonder if you've ever come across Picon here is Canada. Or even had it before. I got obsessed with it in France drinking Picon biere and have been trying to recreate it for a year.
Dubo, Dubon, Dubonnet!
Im surprised it doesn’t have the location branding of champagne - making the Kentucky one in turn be quinine wine!
I think the term you are looking for is a spritz or spritzer. A white wine spritzer is wine with seltzer/club soda.
So the liquor store guy was right. :)
I think you were going for spritzer when you were talking about adding sparking water.
Oh, you've got me very curious now. I've got a very old bottle of Dubonnet that belonged to my mother, who passed nearly 20 years ago. The bottle is several years older than that. The label looks somewhat different from the one you recently bought in the US. I wonder where mine was made? I think the label says in France, but I'll have to check the fine print. Who knew they started making it at some point smack dab in the epicenter of Kentucky bourbon country?
you do all the shooting of your cocktail videos in one day?! i would be so hammered by the end of it, but i don't drink, so i have no built up tolerance
YEAH KENTUCKY!
When I put fizzy water in a glass of wine, I call it a "spritzer." Maybe that's the word you were thinking of?
Anyone recall Pia Zadora?
She was the face of Dubbonet in the 80s
Both labels have their own Chickens!
I’ve never had Dubonnet. I was curious as you were tasting as to whether it was sweet or dry, and if it was sweet was there a difference. It appears as though it is just a fortified and flavoured wine. Then as a wine drinker I would have said the French product came from an aged or oxidized wine, and the Kentucky version came from a tanker load of California Zinfandel. 😉
I think I would know the difference between the two, because I'm hypersensitive to the proof level of beverage. So that's why I wondered how would you compare these fortified wines but make their ABV equal? Probably impossible.
ACS Reactions just posted a video on the chemistry of an old-fashioned cocktail preparation technique (milk washing) that you might enjoy.
Interesting, although I'm not very likely going to buy it. But it was fun to watch you two do the comparing. BTW here in the Netherlands we can get it as cheap as
€ 6,00.So that's even half the price.
I don’t mind if you don’t have a serious cocktail show
I’m excited for the cocktails. I bout a bottle (U.S) after the Queen passed.
Spritzer?
Never heard of it. Ill give it a try
I used to drink this 50 years ago. Legally. I don’t think I’ve had it since.
Gosh I hope you do the 'Queen Mother' cocktail.
I enjoy it on ice with a splash of lemon!! :)
I want a Ward 8, please. Hard to find a bartender who knows how to make such a common drink.
would you recommend this for a Negroni?
B&B vs. Benedictine and brandy next ?
How many of you Canadians have the theme for the ad running through your head?
Oooooo shots fired @Kevinkos 🤣
Which one does Vizinni drink?
My favorite aperitif! ❤️🍷
👍 Joined in with a Grappa Caffe from Gagliano Italy . Only for the fun of it.
Very interesting 👌 thanks
The late queen’s drink I believe.
Dubonnet on the rocks with a lemon twist has been a favorite apertif for decades. My sister introduced it to me after her business trip to Europe in the70's.
Wait, Julie tastes twice from a same glass, thinking it's different?
Hey Glenn can you recreate popeyes fried chicken?
I wish I could effectively write in a way communicating what comes across as drunkenness. I'll try... We mericans don drink en the stuff es not abva enuff, ya know whadda mean?
Alcohol levels are frequently boosted for sport. It helps to make everything worse. You just want to enjoy the vanilla flavor of a bourbon aged in certain wood species barrels? Prepare to have to endure substantially more ethanol. My country is Hydroxyl nation!
Never had
All I could find other than the alcohol content is that the US made Dubonnet uses California Cabernet rather than Bordeaux grapes (which explains the alcohol difference) and they removed the corn syrup (present in the French version) while increasing the quinine levels along with adding black currant.
Info grabbed from Spirits Review
French Dubonnet does not contain corn syrup - its sweetened with cane sugar. The US version used to be sweetened with corn syrup.
Anyone in the comments, Are there any other alcoholic products this difference applies to?
Champagne in the U.S need not be from France, because we never ratified the Treaty of Versailles because congress was upset with the president's efforts to launch the League of Nations.
I have heard that the American government rules for Bourbon are not adhered to outside the USA.
Spritzer
Has anyone in the last 60 years actually drank Dubonnet neat or on the rocks?
@@brt5273 What are you trying to say?
I for one get all my opinions from some guy with a handlebar mustache!
Next please explain Chartreuse and whats going on with it. Also fizzy water and wine in my world is a spritz.
Spritz - Just could not come up with that word.
I'd a bottle of green Chartreuse when I was about 15, crazy strong
What's going on with Chartreuse is that the abbott of the monastery that makes it has decided that, with growing demand for it, its production is taking up too much of the monks' time, so they're limiting production. This has led to a worldwide Chartreuse shortage, though I've heard it's still pretty easy to find in Mexico, for the moment at least. There are a number of good green Chartreuse knockoffs that work as substitutes. Here in the US, Fascia Brutto's Centerbe is often recommended (Fascia Brutto is a US-based maker of amaros and liqueurs). I don't know of any subs for yellow Chartreuse, which was always more difficult to find.
Wendy?...
Have enjoyed Dubonnet for more than fifty years. Use to have the French made stuff in US until there became a licensed US producer with loss of flavor and increased cost. Have to get the real McCoy in Canada or have loyal friends bring it back duty free for less than 10 bucks. Worth the effort. Average price for alcohol fortified US version almost double. A ripoff! The licensee protective agreement works against free choice. The American version simply does not have customer demand outside the US.
Expensive high alcohol grape juice does sound like a US thing.
I looked up why it's different, and it's the boring reason that a different company owns the trademark. Just like Budweiser is the original Czech in Europe where the American beer is called 'Bud.'
DuBonnet and soda over ice for me. A less obnoxious version of Campari and soda.
French products have to be made in France 🇫🇷
And the French product is made in France.
But the US “copy” under same name is not… and should not be able to use the brand name.
It’s like a US made BMW or Mercedes Benz cars is far from the german quality as made in Germany cars of same brand.
The brand is Pernod Ricard... Not every product name can be protected... @@oledall9331
That's a tautology. Just because a product originates somewhere does not mean something made in the same way somewhere else isn't the same thing. Yes there are protected marks for some things like Stilton, etc. but that's not necessarily a good thing. Why should we have separate names for prosecco, champagne, etc. hen they are fundamentally the same thing? Fizzy wine invented in England?
The test was blind right up until the time the glasses were lifted to the lips. Then, the markings on the bottoms of the glasses were obvious to the other person. Unless a third person put the markings on and was the only one who knew what they meant, the mystery was over.
Lolz - you assume that two people in their mid to late 50s, who are also 4 cocktails in on the shoot day have good enough eyesight to read the scratches on the bottom of the glass at that distance in a fleeting moment...
@@GlenAndFriendsCooking Good point!
Dubonnet from Kentucky!?
Honestly! Do the Americans have no shame?