Sincerest apologies for the three-month gap in blog entries. Somehow we got caught up the holidays and time just flew by. So what’s the excuse for January, you ask? Rain. Lots and lots of rain. El Niño has descended upon us once again, and our fine city has become the soggy, gray mess that non-San Franciscans probably envision. You would think that gloomy weather would be perfect for writing, but for some reason, that hasn’t been the case. It has, however, been the perfect weather for drinking bourbon, and that, my friends, has been mighty fine. In fact, one could go so far as to declare the cold months of December and January, Brown Booze Season. Sure, Mother Nature says it’s citrus season, but one can only eat so many blood oranges, tangerines, and grapefruits.
Here at Range we have been bringing our love for brown liquor together with the abundant citrus to make some delightful beverages. Recently, our dear friends Anita and Cameron came into Range and brought us a bag of bergamots for use in our next batch of vin d’orange. We didn’t get to use them for that purpose, but we did start experimenting with them, and we’re pretty happy with the results. The menu now features The B-Line (pictured here), which takes the Range classic, Third Rail one step higher.
The B-Line
1 ½ oz. Bulleit Bourbon
¾ oz. Lillet
1 oz. bergamot juice
½ oz honey
small chunk of skin-on orange
2 dashes of Angostura orange bitters
The B-Line
1 ½ oz. Bulleit Bourbon
¾ oz. Lillet
1 oz. bergamot juice
½ oz honey
small chunk of skin-on orange
2 dashes of Angostura orange bitters
Place the chunk of orange into the pint glass and add the bitters. Combine ingredients and shake for about 10 seconds. Fine strain into a cocktail glass and garnish with a long orange twist.
Come in soon and try one! We’re also perfecting a blood orange cocktail that will go on next week. Also, check out Anita and Cameron’s blog, Married With Dinner.
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