Friday, January 15, 2010


January 14, 2010

Bulleit bourbon
bergamot juice
angostura orange bitters

Shake with a chunk of orange in the shaker. Fine strain into a cocktail glass and garnish with an orange twist.

A tasty variation of our old favorite, Third Rail. Love the bergamot!


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Mr. Manhattan said...

Scored a bag of Bergamot oranges today. (YES!) After having this at the bar on Friday I just HAD to make it again at home. I assume the proportions are the same as The Third Rail, substituting the Bergamot for the lemon juice?

I've also wondered if you are using straight honey or a syrup (1:1 or 2:1) for this cocktail? Let me know.



The Bar said...

Hey Michael

Our batch of bergamots was sour, but surprisingly didn't have quite enough acid to use the same proportions. We upped it to 1 oz. of B-juice. We do a 1:1 honey syrup at Range, although I personally am pushing for 2:1.


Mr. Manhattan said...

Thanks for the reply.

I've too found that you need more of the Bergamot juice. I'm about to post a new cocktail of my own, an evolution of the B-Line, on my blog. Here's the recipe for you now. Thanks for always answering my questions!


1 1/2 oz. Old Grand Dad 114-proof bourbon (*)
1 oz. Bergamo orange juice
3/4 oz. honey syrup (2:1)
1/4 oz. Amaro Averna
4 drops Fee Bros. Whiskey Barrel Aged bitters.
2 small pieces of the Bergamo orange shell (after juicing).
1 very ong thin strip of orange peel tied with an overhand knot, for garnish

Shake everything (but the garnish) hard, over ice.
Double strain into a chilled coupe.
Garnish with the knotted orange peel strip.

(*) - like the Bulleit, a high-rye bourbon, but I wanted something with a bit more 'bite' to it.