Talesblog Post

Dunno if you’re watching, but the cooperative blog for Tales of the Cocktail is puttering along with many excellent submissions from fellow drinky bloggers.

Blogging Tales of the Cocktail

I put up a post today about a panel dedicated to the “Life, Drinks, and Legacy of Professor Jerry Thomas”:

Jerry’s Kids

The members of the panel are Ted Haigh, David Wondrich and Brian Rea!  Talk about star studded!

It is unfortunately, Friday, July 18th, from 10:30 to noon, so don’t tie one on too hard the night before.

Hope to see you there!

Bush Ranger Cocktail

Bush-Ranger Cocktail

2 Dashes Angostura Bitters
1/2 Caperitif (1 1/2 oz Lillet Blanc)
1/2 Bacardi Rum (1 1/2 oz Santa Teresa Gran Reserva)

Stir well and strain into cocktail glass. (Garnish with orange zest.)

Usually, Lillet and Orange are flavors I enjoy, however, with the rum here, my embellishment doesn’t quite work. Also, as usual, I have no idea how close a substitution Lillet blanc is for the defunct South African aperitif wine, Caperitif.

I like the more expensive Santa Teresa 1796 rum; but, remain kind of unimpressed by the Gran Reserva. It’s just not got a lot of character. Also, I think my Lillet is getting old and needs to be replaced. When the cocktail warmed up, I definitely detected a little “refrigerator” taste. I will probably re-try this cocktail at a later date with a different rum and some new aperitif wine.

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.