3/4 oz Cointreau
3/4 oz Dubonnet Rouge
3/4 oz Lemon Juice
Shake with ice and strain into a cocktail glass. I added a lemon twist to the recipe.
After the Thick as Thieves, I had some lemon juice left over so I opened up Jeff Masson and Greg Boehm's Big Bartender's Book in search of a good use. The recipe I spotted, the Crux, called for the bottle of Dubonnet we had just bought and was a great excuse to crack it open. Since the recipe also resides on CocktailDB, I was able to track it back to Jones Complete Bar Guide but was not able to find it elsewhere in the books that I checked. The Dubonnet website has the Crux as one of the 17 good uses for their product, but it provides no other history other than that Death & Co. enjoyed the recipe enough to submit it to their site.