What to do with Van Der Hum

Van Der Hum is a South African liqueur made from the brandy and tangerines (or naartjies or as they are know locally.) It's sweeter, less alcoholic and considerably cheaper than Grand Marnier. Its also rather difficult to find. I managed to buy a bottle the last time I was in CapeTown.

I've tried it n a few different recipes. It makes a passable Sidecar and a decent sauce for  Duck à l'Orange but I was looking for something new.

Then I came across this article on the Opera cocktail. The recipe calls for gin, Dubonnet and orange curaçao, but suggest Grand Marnier as as an alternative. So I went with an alternative to an alternative.

The Opera

2 oz gin
1/2 oz Dubonnet Rouge
1/2 oz (or less) Van Der Hum

Stir until cold and serve in a chilled cocktail glass or champagne saucer. Garnish with orange peel if you like.







Rather tasty, the herbal, bitter Dubonnet cuts the sweetness of the brandy liquor.