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Finger Fruit Platter

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The “recipe” for the finger fruit platter is about as simple as it can get: take some fresh fruit, arrange on platter. Serve with cream cheese chived, and a drink or two. The card also tells you a little about Dubonnet.

Apertifs, Card 32
Copyright 1977 by Random House, Inc. All rights reserved. Printed in the USA

What Fresh Fruits?

The card suggests assorted fruits in season like seedless white grapes, red and purple grapes, papaya chunks, cantaloupe wedges, apple slices, berries, and sweet cherries. The card also reminds you to rub cut fruits (like papaya, cantaloupe, and apple slices) with lemon juice to avoid discoloration.

About Dubonnet

Dubonnet is a quinine-flavored aperitif wine available in red and blonde. A generation ago it was thought of as a ‘ladies’ drink, but today served straight, at room temperature, or on the rocks, it is a popular aperitif wherever serious drinkers converge.

Dubonnet Cocktail

1 jigger red Dubonnet
2 jiggers gin
1 dash orange bitters, optional
Stir gently with ice and strain into cocktail glass; garnish with lemon or orange slice.
Dubonnet and Tonic
Pour 1 jigger Dubonnet over ice in highball glass; fill with quinine water; garnish with lime slice.

Butterfly

1/2 jigger dry vermouth
1/2 jigger sweet vermouth
1/4 jigger red Dubonnet
1/3 jigger orange juice
Shake well with ice and strain over ice into Old Fashioned glass.

Cream Cheese Chived

1 3-ounce size cream cheese
1/2 cup dairy sour cream
2 tablespoons chives, finely chopped
Warm cream cheese to room temperature; blend in sour cream and chives. Serve in small bowl or relish dip

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