Capetown Cocktail

Capetown Cocktail

Capetown Cocktail

1 Dash Angostura Bitters
3 Dashes Curacao (Senior Curacao of Curacao)
1/2 Caperitif (1 1/2 oz Dubonnet Blanc)
1/2 Canadian Club Whisky (1 1/2 oz 40 Creek Barrel Select)

Stir well and strain into cocktail glass. Lemon peel on top.

Initially the flavor of the Dubonnet seemed a bit strong. Grew on me though, and as I drank it I started to appreciate the interplay of the Dubonnet, bitters, curacao and lemon. By the time I finished, I was ready for another. Hallmark of a fine cocktail, I believe.

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.

Cape Cocktail

Cape Cocktail

Cape Cocktail

1/3 Dry Gin (1 oz Boodles)
1/3 Caperitif (1 oz Dubonnet Blanc)
1/3 Orange Juice (1 oz Fresh Squeezed)

Shake well and strain into cocktail glass.

Again experimenting with Dubonnet Blanc as a Caperitif replacement.

The cocktail is pleasant enough; but, significantly improved by the addition of a few drops of Regan’s Orange Bitters.

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.

Cabaret Cocktail

Cabaret Cocktail
Cabaret Cocktail

1 Dash Absinthe (Verte de Fougerolles)
1 Dash Angostura Bitters
1/2 Dry Gin (1 1/2 oz Boodles Gin)
1/2 Caperitif (1 1/2 oz Dubonnet Blanc)

Shake (stir, please) well and strain into cocktail glass. Add a Cherry.

Boodles and Absinthe go very well together. As I am well known for enjoying Martini variaions, it will probably be no surprise to anyone that I quite enjoyed this cocktail. Though, I could do without the cherry.

My Lillet Blanc was getting tired tasting, so I thought I would give Dubonnet Blanc a try as a Caperitif Substitute. It’s an interesting difference and a nice change. The citrus is much stronger in the Lillet, and it also seems sweeter.

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.

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.