When we left Glenmorangie House I was given an envelope with the recipe for the Glenmorangie Long Zest in it. We always have a whisky at the end of a race day and I saved this recipe to try when oranges were in season.
Dave and I have been using Booking.com for ages. It is my portal of choice for all our accommodation bookings. I make use of the free cancellation option every time we book. I know that this is usually more expensive than choosing to pay upfront. But, we never know how our life circumstances will change. We have had to cancel a booking in Rome when the airlines could not fly due to that unpronounceable volcano. The one time we did not book using this option we had to change our dates. And the cost to us was quite high. In March I made a booking for 3 months in advance. I booked 3 rooms for 5 guests. Our needs are very specific when we go away racing. First I need to find a place that has enough rooms. And one of those rooms needs to have twin beds.
We also need on site parking for the race car, tow car and the van. A bonus is having facilities where we can braai in the evening. The place I booked at offered free cancellation up to two weeks before the time. I selected our rooms and a few hours later I received an email from the guest house asking for 50% deposit to secure the booking. I did not think that this was correct business practice as it was not stipulated on the booking site. As I did not know at the time whether we would be racing or not, I cancelled the booking. I sent them an email explaining why and received a reply stating that I could have cancelled at a later stage and I would have been refunded the deposit. Clearly their communication channels are not clear as this was not stated in the original email.
Click on the links for conversions and notes.
Glenmorangie Long Zest
- 50 mls Glenmorangie Original
- Dash of Angostura Bitters
- 10 mls sugar syrup
- Ice cubes
- 75 mls ginger ale
- Orange zest
- Place the Glenmorangie, bitters and syrup into a tumbler
- Top with ice and then stir
- Pour in the ginger ale and garnish with orange zest