This just in from Brooke Arthur, bar manager at Range where the cocktail selections are some of our favorite in town:
While having coffee yesterday and looking over some old cocktail books, I was trying to figure out a replacement for one of our bourbon drinks as apples are going out of season. I was remembering that the pastry department had a bunch of pealed bergamot oranges that they had given us that I wanted to fit in. I remembered an old "Range Classic" the "Third Rail" that has frequented our menu often that one of my bartenders Jeff Lyon came up with. It is bourbon based with almost a half ounce of fee's oj bitters, lemon, honey syrup, and Lillet, kind of an upgraded whiskey sour. It has always been very popular, customers even order it when it is off the menu. The Third Rail has a very bitter orange peel element that I thought would be great to modify and make seasonal with the bergamot. So yesterday at work Jeff and I fooled around and replaced the bitters and lemon with the bergamot juice and sold it as our "cocktail of the day." It sold like crazy, and now it's on the regular menu.
1.5 oz Bulliet Bourbon
.75 oz. Lillet Blanc
.5 honey syrup (1:1, honey and water)
1 oz. Bergamot juice
2 dash angostura orange
Add all ingredients into a cocktail shaker, add ice, shake 20 times, fine strain into a cocktail glass, garnish with an orange twist.