Since Phoebe Snow, the 1970s singer-songwriter, wasn’t born until 1950, I’m going to have to assume this drink was named after a fictional marketing character who debuted in 1902 shilling for the Delaware, Lackawanna, and Western Railroad. Perhaps it was first served aboard one of their trains. Anyway, it comes to us once again courtesy of Harry Craddock and the Savoy Cocktail Book. Not much going on here, ingredient-wise, which is nice sometimes for the bartender:
1/2 Dubonnet (the red stuff – there is also Dubonnet Blanc, but I’ve never seen it and I don’t think anyone actually drinks it)
a dash of absinthe
Shake and strain into a cocktail glass.
I used two ounces each of the brandy and Dubonnet, and, on the assumption that this was probably a bit more than would have been used in the 1920s or 30s, was probably closer to two dashes on the absinthe.
It’s another very attractive cocktail – which is probably its best attribute. While there’s nothing wrong with this drink per se, there’s nothing very memorable either. The Dubonnet, a sweet wine-based aperitif that is not all that different from sweet vermouth, provides the dominant flavor, imparting slightly bitterish herbal overtones; and for once, the absinthe doesn’t really play much of a role at all. Three livers – a perfectly serviceable cocktail, but nothing to write home about. Apparently something to write a blog post about, though. Apparently.