dot-roy

1 part Gin (1 oz Bombay Dry)
1 part Medium Sherry (1 oz Lustau East India Solera)
1 part Dubonnet (1 oz)

Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.Two Tuesdays ago, I ventured back into my 1962 edition of Ted Saucier's 1954 Bottoms Up book and spied the Dot-Roy as a curious equal parts drink. The recipe was created at the Robert Treat Hotel in Newark, New Jersey; the hotel was named after the founder of the city from back in 1666, and the building opened for business in 1916 just in time for the arrival and stay of President Woodrow Wilson and his wife Edith to celebrate the city's 250th anniversary. There was no indication in the book of who or what the cocktail was named after, but perhaps it was Broadway performer Dorothy Roy albeit a slightly obscure one. A drier sherry form of the drink appeared as the Chase in Jere Sullivan's 1930 The Drinks of Yesteryear: A Mixology with the comment that it was often "plagiarized by New York hotels" (Newark being not too far from New York). Once prepared, the Dot-Roy sang out with a lemon, plum, and berry bouquet. Next, grape and cherry notes on the sip danced towards gin, nutty, and plum flavors on the swallow.