rancho la vista

1 jigger Lemon Juice (1/2 oz)
1 jigger Lime Juice (1/2 oz)
1/2 jigger Falernum (1/2 oz)
2 tsp Honey (1/2 oz Honey Syrup 1:1)
1/2 jigger Light Bacardi Rum (1/2 oz Caliche)
1/2 jigger Dark Lemon Hart Rum (1/2 oz El Dorado 5 Year)
1/2 jigger Havana Club Rum (1/2 oz Havana Club 7 Year)

Mix and pour over ice in a 14 oz Collins glass (shake with ice, strain into a Collins glass, and fill with crushed ice). Float 1/2 jigger Myers Rum (1/2 oz Coruba), garnish with an orange twist, and add a straw.

Two Tuesdays ago, I began perusing Ted Saucier's Bottoms Up for the evening's libation. There, I came across the Rancho La Vista from Reese L. Milner of Beverly Hills whose description accompanying the drink read, "One reclines in a large easy chair and, after a time, drifts into a peaceful state of oblivion. Amen." My later investigations turned up that the Milner family owned Rancho La Vista in Ojai, California, for 100 years or so. I was drawn in by the rum, citrus, falernum, and honey combination that worked so well in drinks like Three Dots and a Dash, Chappaquiddick, and the Island of Martinique. Moreover, I ended up altering the recipe and bringing it closer to how I make a Jet Pilot to reduce the amount of citrus used as well as the rate that the drink would send one to oblivion.
The Rancho La Vista presented orange oils from the twist along with dark funky rum notes from the Coruba rum float to the nose. Next, the rums' caramel joined the lemon and lime on the sip, and the swallow gave forth rum, honey, and clove spice flavors.