Biltong Dry Cocktail
1 Dash Orange Bitters.
1/4 Dubonnet. (1/2 oz Dubonnet Rouge)
1/4 Gin. (1/2 oz Tanqueray Gin)
1/2 Caperitif. (1 oz Lillet Dry)
Shake well and strain into cocktail glass.
Well, I can tell you that Biltong (wikipedia link) is a type of dried meat, (beef, game or ostrich,) originally made by Dutch “Pioneers” in South Africa.
Per cocktaildb, I’ve again substituted Lillet Blanc for the defunct South African aperitif wine, Caperitif.
The Biltong cocktail is alright. Pretty decent low alcohol before dinner drink, I should imagine. An olive would probably be a better garnish than the orange zest I used.
After drinking it, I kept thinking it would be better as a long drink over ice or with a splash of soda.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.