Thursday, August 4, 2011

Aromatic Pisco, Cachaca and Rhum Agricole, Oh My!

La Flor de Peru
1.25 oz. Oro Pisco Italia (it's an aromatic bomb, almost perfumey!)
.5 oz. Velvet Falernum Liqueur
.75 oz. fresh lemon juice
.5 oz. fresh grapefruit juice
.75 oz. home-made hibiscus syrup
healthy dash of baked apple bitters
Shake well with ice
Strain into a wine goblet with cubed ice
Top with a splash of chilled Brut Champagne
Garnish with an edible flower and a large grapefruit peel (squeeze peel over top of completed cocktail to coat the surface with its oils)

Nothing too complex here.  This is simply an easy-drinking summer cooler with a lot of unique flavors.  Very floral and aromatic with a little effervescence, and fun to drink on a hot summer day!   

1.75 oz. Sagatiba Pura Cachaca
.75 oz. Rothman & Winters Orchard Apricot Liqueur
.75 oz. home-made pineapple syrup
1 oz. Lime Juice
Dash of Boston Bittahs
.5 oz. Egg White
Dry shake
Add ice, shake-well
Fine-strain into a chilled Coupe glass
Garnish with a lime twist wrapped around a skewered dried apricot piece*
*in a sealed jar, marinate the dried apricot pieces in a mixture of Cachaca, Tiki bitters and cane syrup

Sweet Heat
1.5 oz. home-made Spiced Mango Puree (fresh mango with star anise, cinnamon, sugar, citrus zest)
Bar spoon of St. Liz Allspice Dram
1 oz. Fresh Lime Juice
10 Cilantro Leaves
1.75 oz. Batiste Rhum Agricole Blanc
1 dash of home-made habanero sauce
Shake with ice
Strain into a tall glass (rimmed with Picositos) over crushed ice
Top with .5 oz. Cruzan Blackstrap Rum
Garnish with a Lime Wheel

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