but they didn't have the original recipe so they made something that was kind of similar long story short dubane rouge in the united states at the time was different than the dubinet in france and therefore if you were to order a destler in the united states it was going to be different than the destler that you would get in france in NUMBER_TOKEN they finally reformulated the recipe to more closely resemble the original dubinet rouge recipe and it's delicious now i was introduced to the destler in NUMBER_TOKEN and that destler had absolutely zero dubine rouge in it it had lili rouge which is another red fortified and aromatized wine that has quinine in it and it was wonderful and this is the drink that i would make when people would come to the bar and order a destler but the question is at what point is a destler no longer a destler if you start switching out ingredients now i should also point out there are other things that we changed about this drink we used bourbon whiskey instead of rye whiskey we used a different orange liqueur than cuantro even though the original recipe called specifically for cuantro so the greater question is at what point is a classic cocktail no longer that same classic cocktail if you order one cocktail at one bar and go to the next bar and order the same drink there's a good chance that drinks going to be different whether it's how they balance the drink maybe they're using a different ingredient some of these recipes are hundreds of years old people's tastes have changed they may have been using a completely different vermouth than the vermouth that you have in your bar today so i think yes there is some leeway and i know that there are a lot of classic cocktail enthusiasts that will question whether or not it's right i have my opinions about this i do think that bartenders are creative people and that there are some boundaries that we as bartenders should push now if you start making really big leaps you're gonna create a different cocktail obviously but where that happens that's the question that i'm asking there i think i've said enough now we're gonna make three decilers we are going to make the first one by the book the original recipe the way it was meant to be then we are going to do a modern rendition of that recipe which has become the standard for the destler and then we're going to make the third one which will be my bastardized cocktail thing that is really good now the booze for the first two decilers we're going to use rye whiskey dubane rouge cuantro and pesho's bitters now for the wrong destler we'll use that same questions bitters bourbon lili rouge and curacao in terms of the dubenai this is the updated version that you can get in the united states which is closer to the original recipe and i do prefer this to the previous rendition of dubane both the dubane and the lila rouge treat these like vermouth so if you open them up store them in the refrigerator and they are going to last for two months in terms of flavor profile the duvene is more dried fruit sweetness and then a dry finish whereas the lily is a little bit more tannic you get red fruits bitter finish comparable but
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