Friday, September 16, 2011

Novo Fogo Aged Cachaca & The SF Rum Festival

Got rum?  No?!!?  Well get some!

Come on out to the Ministry of Rum's annual San Francisco Bay Area Rum Festival this Sunday afternoon.  It's being held at Miss Pearls Jam House in Jack London Square, Oakland.  I'll be at the Novo Fogo Cachaca booth mixing up two of my brand new, aged cachaca cocktails for the crowd.

Here is a spirit-driven, classically-inspired cocktail for your imbibing pleasure: 

The Red-Tailed Parrot
1.75 oz. Novo Fogo Gold Cachaca
.75 oz. Dolin Blanc Vermouth (it's a clear but sweet vermouth.  Beautiful stuff!)
.5 oz. Barolo Chinato (I use Cocchi's version)
Dash of Angostura Bitters
Stir well with ice
Strain into a small, chilled Coupe glass
3 brandied cherries on a sword-pick for garnish

And now it's time for a citrus-driven, "sitting on the beach" cocktail.  I love how the nutty Amontillado sherry blends seamlessly with the vanilla and oak flavors inherent in the aged cachaca.  The home-made pineapple syrup, fresh lime juice, and Tiki Bitters brings some tropical notes to the drink, making for a crisp, refreshing cocktail that's just perfect for the end of summer.

Ultima Palavra
1.75 oz. Novo Fogo Gold Cachaca
.75 oz. home-made pineapple syrup
just under .75 oz. Amontillado Sherry
.75 oz. fresh lime juice (I use an ounce for my own personal taste, but I like it tart)
2 very small drops of Tiki Bitters
Shake well with ice
Fine-strain into a chilled cocktail glass
In center of the drink, float a dehydrated pineapple disc that has been marinated in Rothman & Winters Orchard Apricot liqueur

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