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.