Friday, October 7, 2011

Telegraph Hill

I’m not sure what I was browsing when I found the Drakensburger in the CocktailDB, a white rum sour with Van der Hum sourced from the Café Royal Cocktail Book. I liked the 1930s look of it. The Rose’s Lime Cordial would make it far too sweet, but it was clearly a Pegu Club relative. I thought right away of the new St. George Terroir Gin with all its evergreen funk as a more complex base for the aromatics of the tangerine liqueur. In place of the Van der Hum, I used Mandarine Napoléon.



Telegraph Hill
  • 1 1/2 oz St. George Terroir Gin
  • 1/2 oz tangerine liqueur
  • 1/2 oz lime juice
Stir with ice and strain into a cocktail glass.
SOURCE: ROWEN, FOGGED IN LOUNGE

5 comments:

  1. You couldn't have picked a better place to show off your gorgeous cocktail than this jadite bowl. Is it a shell?

    Glad you liked the Plymouth Duster. It's color palette is kin to the one you have today!

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  2. Many thanks. The bowl is generally circular. It belongs to my housemate. Part of the fun of sharing this space is that I can appreciate all the stuff he has collected. Part of the fun of this blog for him is to see all the stuff that turns up in the photos.

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  3. I was about to lunge at you asking how you got a hold of Van Der Hum. I had it at the outdoor Dawa Bar in Disney's Animal Kingdom. Absolutely incredible, but extremely hard to acquire.

    http://www.guide-to-disney.com/right-photos.php?776

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  4. I keep fantasizing that one day, I’ll walk into a liquor store and there it’ll be. Maybe I’ll have to go to Animal Kingdom for a taste.

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  5. That drink looks awesome, all i wanna do is take a big gulp and don´t stop until it´s finished, then sit back and relax:-)

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