Posts Tagged ‘Cachaca’


The Cabral

October 19, 2012

Part of the reason I love making cocktails is that the ability you gain from experience is exponential. Just like I used to rant on about on the food blog, once you discover that a quality dish or drink requires a certain balance of flavors the list of ingredients available for your experiments expands tremendously.

The Cabral, named after the Portuguese Noble(r)man whom discovered the land of Brazil where the key ingredients in this cocktail originate from, is a perfect example of this learned balance. A while ago I posted about a classic recipe for the perfect margarita. 2 oz tequila, 1 oz orange liqueur, and the juice of half a lime. Over some crushed ice, this recipe makes you wonder why you’d ever purchase a pre-mix again. So when I first got my hands on this new macerated Acai liqueur (Cedilla) from the Leblon team, it was my natural inclination to start off with something simple, something just like that margarita recipe.

In this case the combination of cachaça with the acai liqueur is another success story. Not surprisingly as Leblon is producing both products but the balance between sweet, crisp, and acidity in this cocktail makes it refreshing and delicious. Plus the color is dynamite. The point is, sometimes it’s hard to break away from the standard purchases at the liquor store, but recipes like this showcase why it’s worth trying new things. After you’ve had one or four of these, you won’t be disappointed to have cachaça and Cedilla in your cocktail toolbox.

Enjoy the weekend and don’t forget to grab your ticket to the Night Cap NYC!

The Cabral

2 oz Leblon Cachaça

1 oz Cedilla

Juice of half a lime

Lime for garnish

In a cocktail shaker full of ice mix the first three ingredients until well combined. Strain over some crushed ice and garnish with the lime slice. Can’t be more simple than that!


The Meloncress

April 26, 2012

I’m not a huge fan of store bought flavored vodkas but I have to admit, Absolut manages to produce a few damn good ones. A while back I stumbled upon their Absolut New Orleans which touted a mango and black pepper infusion. To my surprise, it was delicious. Even on it’s own, where flavored vodkas often suffer from a cloying or artificial flavor profile, this blend was really drinkable. Now if they really had wanted to impress me they would have made their New Orleans inspired vodka infused with wood-fired oysters and muffalettas, but beggars can’t be choosers.

It was this sweet and peppery profile that had me buzzing last night to make up this new cocktail for you guys. Originally I picked up this fresh cantaloupe and a head of watercress for some good old fashioned eating, but when I realized I still had my hand’s on fellow Nobler, Mark’s juicer I got to work. Watercress has an unbelievably delicious peppery bite and compared to related greens like mustard, their flavor is a bit lighter making them perfect for cocktail pairing. The ripe sweetness of the cantaloupe blends perfectly with the watercress and with a little citrus to bring it all together, this new guy is a definite winner. I paired the juice with Cachaça, a Brazilian spirit distilled from fresh sugarcane juice. You might be familiar with it as it is used in the very popular Caipirinha, or maybe from one of my original posts, the Clear and Sunny. Meloncress, I officially welcome you to the Juice Bar team.

The Meloncress

2 oz Cachaça

4 oz Melon and Watercress Juice

1 Splash Seltzer

Mix the first two ingredients together and pour over a highball glass with ice. Finish off with a splash of seltzer and a few watercress leaves for garnish.

Melon and Watercress Juice

1/2 Ripe Cantaloupe

2 Heads of Watercress (a few leaves reserved for garnish)

Juice of 1 Lime

Using a juicer, juice the peeled and chopped cantaloupe and reserve the juice. Juice the watercress into a second container. Squeeze the lime juice into the watercress liquid and then add the juice from the cantaloupe. Keep chilled and mix well before using.


Either you are…

October 18, 2011

…Or you aren’t.

A few months back, a colleague of mine handed off a case full of liquor. Much of his collection had been collecting dust, and I’ve never been known to turn down a bottle….or in this case 12. Even more interesting, the case was packed with liquor I probably would never think to buy. A few rare rums and even my new favorite bourbon shared the case with that Cachaça and a few other clear liquors. But it was this bottle of barrel aged tequila, Jose Cuervo Black that caused the most intrigue. A tequila for a whiskey drinker? A whiskey for a tequila drinker?

Either way, there it sat in my liquor cabinet until last night. My interest was sufficiently sparked but after a stiff pour and a few tastes, those same questions remained. Not that the stuff is terrible…it just isn’t special. It certainly held true to it’s description; the barrel aging comes off rather quickly, but the aftertaste is all tequila. Unfortunately for Cuervo Black, it’s missing the depth a good whiskey brings to the table and missing the refreshing blast a good tequila offers. I think Cuervo Black needs to look itself in the mirror.

Or maybe I’m nuts…any Cuervo Black lovers out there?

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