TOTC 2015 – CACHACA – Around Brazil in 40.000 Alembics

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“Around Brazil in 40.000 Alembics” is a seminar conducted by Felipe Jannuzzi, a journalist and researcher at Mapa da Cachaça, a reference about cachaça recognized as one of the best cultural projects in Brazil by the Federal Ministry of Culture, and Jean Ponce, one of the most respected mixologists in Brazil with experience commanding the bar at “DOM”, from the chef Alex Atala, elected as the seventh-best restaurant in the world. Felipe has been studying cachaça and traveling around Brazil discovering some of the best alembics in the country.

While tasting some outstanding cachaças, he is also creating content (videos, articles, infographics, music) to show what this sugarcane spirit is all about. Although cachaça is the third most consumed spirit in the world, very few is known about the artisanal cachaças – a category represented by thousands of alembic producers spread all around Brazil. Jean Ponce has been studying cachaças and Brazilian ingredients for the past fifteen years and will bring to the seminar his philosophy and approach concerning the use of the spirit in mixology.

This seminar will be an opportunity to share some of these stories mapped along the Brazilian alembics and a way to demonstrate all aspects involving cachaça, proposing a new look at its history, production techniques (industrial x artisanal), regional terroir, customs, flavors, cocktail recipes and its relations with the Brazilian culture, mixology and gastronomy.

This seminar was one of the most interesting to me during this Tales, they really went deep into the world of cachaca and had quite a few interesting things to show, not the least the different kinds of woods used to age the cachaca in imparting different flavors, smells and colors to this interesting sugarcane spirit.

cachaca seminar tasting 2

Moderated by Felipe Jannuzzi, speakers – Jean Ponce and Tony Harion and sponsored by Leblon.

There are 4000 registered labels of cachaca in Brazil and about 40 000 unregistered….and there`s about 1.7 billion litres of cachaca produced every year and of that only 1%, yes ONE is exported….so there´s a whole array of cachacas in Brazil to be discovered….

They also had very rare artisanal cachacas to try, among one, was a cachaca that had been aged in stone!!

What is Cachaca?

It`s a sugarcane spirit and has to be from Brazil, it is obtained by the distillation of the fermented juice of the sugarcane, it´s 38-48% ABV, you may only add 6g/sugar/liter unless it`s a so called cachaca adocada which allows up to 30g/sugar/liter added.

It`s aged in different woods, there`s industrial (column) cachaca and artisan (alembic) cachaca.

Cachaca is the spirit of Brazil and it has many many different names and it`s used in many different ways, one of the more unknown to us outside of Brazil is the use of cachaca in certain religious rituals where men shower in cachaca….

During the 17th century (around 1750-1770) was the gold rush and gold was mined in Minas Gerais and was brought to Europe and slaves were brought to Brazil, also sugarcane spirit was exchanged for slaves and during the “golden era” a lot of cachaca was spread around in Brazil.

The end of the gold-era came in the 1800th century when coffee replaced cachaca since it was considered a more “noble” drink.

The difference between industrial (column) and artisanal (alembic) cachaca:

Artisanal Cachaca:

Is produced in small quantities, (around 200 000 litres per year) and is made from manually selected and harvested sugarcane, without the use of burning techniques. It`s fermentated for 24 to 36 hours with wild or selected yeasts. No chemical additions are allowed.

It`s distillated in batches, in copper stills, which favors the formation of important congeners for adding aromas and flavors to cachaca and “heads and tails” are separated, only the “heart” is kept. It`s aged in different types of woods. The end product has complex aromas and flavors.

Industrial Cachaca

Produced in large quantities (millions of litres per year) Made with sugarcane grown in large areas and harvested by machines. It is common practice to burn the sugarcane crop before the harvesting.

Use of chemicals, such as amonium sulphate, and antibiotics. fermentation period is 8 to 16 hours. Made with continuous distillation in stainless steel columns and there is no separation of the “head”, the “heart”, and the “tail”.

Usually not aged, and when aged, caramel color is added to give it a yellow hue.

It is a standardized and controlled product, but loses in sensory complexity, in other words….it`s a very “soul-less” industrial mass-product.

Infused Cachaca

There`s infused cachaca with all kinds of fruits and spices, like the french makes their rhum arrangè and those I believe gotta be nice. Then one kind I find interesting and fun are those bottles you see that have whole crabs in them…..and yep these are drunk too…..even though they are said to be not very good….they more look cool….I would love having one of those hanging as decoration in my home tiki bar 🙂

Here are a few pics of those kinds of infused cachacas. My guess is that the crab infused cachacas are mostly a tourist souvenir. I was always wondering how they got the whole crabs into the bottles, but what they do from what I heard is sawing the bottom of the bottles open and then insert the crab, then glue the bottle back.

Woods

Amendoim-bravo is a wood that is videly available in Brazil and it`s perfect for making storage barrels. It has a subtle scent and imparts a slight yellow tone and a mildly astringent taste to the cachaca. It also stabilizes the cachaca and enhances the aroma of sugarcane and also preserves the spirit. Cachacas stored in barrels made of this wood are perfect for making mixed drinks and caipirinhas.

Araruva or canarywood, also called araribà is indigenous to Southest and center-west regions of Brazil. Cachaca aged in this wood gets a slightly yellowish color and a delicate floral aroma. It`s distict difference from other Brazilian woods is that it imparts viscosity and oiliness to the cachaca.

Cabrèuva or Bálsamo

This wood can be found from southern Bahia to Rio Grande do Sul. It gives the cachaca very intense herbacious aromas due to it´s greenish-yellow coloration and also adds slightly astringent flavors. It is used in “blends” of cachacas aged in oak and/or cherry wood.

Amburana

Also known as cerejeira imparts an intense color, a distict characteristic aroma with notesof vanilla and a slightly sweet flavor. The cachaca aged in amburana is widely known and available in Brazil and is often used in “blends” of cachaca aged in European oak barrels intensifying the aromas and flavors.

Jequitibà

Widely found in Brazil and is suitable for barrels used to store cachaca as it releases almost unnoticeable flavors, aromas and colors. The jequitibà-rosa imparts a golden color, pleasant flavors and complex boquet comparable to those of American oak.

Oak

Oak is not native to Brazil but grows in temperate areas in the northern parts of the globe. Several species are used the most common are European and American oak. Oak barrels are widely used to age cachaca and the import of barrels that has been previously used to age other alcoholic products like wines, whiskeys and cognac imparts cachaca with even more various flavors and aromas.

Cachaca aged in American oak has a golden color and distinctive aromas of vanilla and coconut, mild flavor and complex aromatic boquet.

The ageing in European oak gives an amber color, intense aromas and flavors characteristic of almonds, toasted wood and tannins.

Tasting

tasting collage

They had some very interesting cachacas for us to try, some that we will never try again, like the one that was aged in stone, Sèculo XVIII which had a very deep flavorful taste, herbal and woody and I remember I was thinking, “where does the woody, spicy flavor come from if it`s rested in stone” ? a Brazilian mystery…..this cachaca was exceptional.

We tasted several cachacas that had been aged in the various woods and also the excellent Weber Haus Extra Premium which is aged in both oak and bàlsamo.

cachaca seminar tasting weber haus 2

We tried one called Anísio Santiago which was incredibly flavorful and very rare, it has been aged in bàlsamo wood. Then we tried “Maria Izabel”, made by a woman (Maria Izabel) who makes artisan cachaca in small batch…

It`s rested in jequitibà wood and wild yeast is used for fermentation. It has a floral, slightly sweet flavor and is very pleasant. They showed us a short video of it´s production.

Sanhacu was a very flavor cachaca, rested in amburana and had a lot of flavor from the wood.

Then they had made something called “Fecha Corpo” – a herbal infusion – a cachaca elixir….with cachaca that had been infused with various herbs that are good for your health and according to folk belief is a “holy medicine” against envy and the evil eye.

It tastes very herbal, as expected but not bitter.

woods

In the two small bottles are the Fecha Corpo cachaca elixir and the small wood squares are samples of different Brazilian woods used to age cachaca.

We also got Garapa – freshly pressed sugarcane juice….a very common drink in Brazil and I love it! sweet and fresh and soothing.

Rainforest Priprioca Root

And then there was a very interesting little thing….in a small dark brown spray bottle…

They told us to spray our cocktail glass containing the Amazonia cocktail 3 times in the glass to impart a slight fragrance of the rainforest into the cachaca cocktail….then spray some on our arms and rub it in, as a “rainforest perfume” of sorts…

Very interesting! this “root-spray” is made from a root called priprioca which is a medicinal and aromatic root from the Amazon rainforest. The priprioca root contains an incredible range of aromas similar to vanilla, but with another flavor nuance, with slight earthy and smoky hints and aromatic notes oscillating between herbal and woody.

This root is extensively used in cosmetics and is now also being used by culinary chefs, and now also finding it`s way into cachaca cocktails….

root spray

The priprioca root has a very interesting look…

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Freshly pressed sugarcane juice!

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Cachaca is fun! just like rum! 🙂 Felipe and Ponce.

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Tony Harion!

Please come back the next year!!

And here you can read all about Cachaca!

Photos: Mapa de Cachaca, Laura Godel and me.

Cachaça de Minas Gerais – João Andante

The liquid gold of  Brazil….Cachaça.

If you`re not familiar with cachaça i wrote a post about cachaça and rhum agricole long ago and tried to explain the difference between them since they both are made from sugarcane juice and yet so different.

The cachaça i have here now, João Andante – is a handcrafted artisanal aged cachaça from Minas Gerais – and it tastes wonderful…..

Minas Gerais is the biggest and best cachaça producing state in Brazil and one can always expect a good selection of cachaças from people from Minas Gerais.

João Andante has a sweet sugarcane nose with grassy earthy notes and it tastes sweet, buttery and earthty, complex and very smooth – and it`s 40% ABV or 80 proof.

It´s aged 2 years, one year in amburana wood and one year in oak. The amburana is known to give a light yellowish tone to the cachaça and so i guess the oak may impart some brownish/darker hues?

There´s not much to read about this cachaça online so i have no real good info on it´s history or how it´s made. Seeing to that there are so many cachaças in Brazil i really would like to see more brands exported, as it is now only a fraction that gets out of Brazil. I`m lucky to have a brazilian friend and i can safely say that i wouldn`t have been able to try the great cachaças i have tried otherwise.

I have actually only made caipirinhas with my João Andante because it really makes some killer caipirinhas….and just as with a classic daiquiri for real good rums – the simple combination of cachaça or rum and lime and sugar really allows the flavor of the spirit to shine through.

It also is a very good sipping cachaça especially with that buttery aftertaste but to round this post off i also made a vanilla version of a caipirinha.

The João Andante website is only in portugese unfortunately but there´s always google translate – but that doesn´t always get very accurate..

Vanilla Caipirinha

2 oz João Andante aged cachaça

1 large lime to muddle

0.5 oz sugarcane syrup or 2-3 heaped tsp brown sugar

seeds from one vanilla bean

Cut a large lime into 8 wedges and put them in a rocks glass, add vanilla seeds and sugar and muddle. Add cachaça and crushed ice and stir well. The crushed ice will melt a little and makes the flavors blend wonderfully.

I like sugar rims so i used some molasses sugar mixed with some of the vanilla seeds to rim this one but that´s not necessary. Then i added a vanilla bean as garnish.

Simple and good…this drink can of course be made with any good cachaça, preferably artisanal and i think aged goes better with the vanilla as both are naturally dark colored.

Caipirinha

Same as above but without vanilla bean. You may make all kinds of Caipirinha variations by adding fruits to the muddle. It´s such an easy drink to make and the key is good quality and fresh ingredients.

 

 

 

 

Sugarcane bar

 

http://www.braindumps.com/70-332.htm  http://www.test-king.com/exams/220-802.htm http://www.bryant.edu/  http://www.actualtests.com/exam-HP2-Z28.htm http://www.certkiller.com/exam-70-342.htm  https://www.isaca.org/

 

Aged Cachaça – Leblon Reserva Especial

Last week I wrote about the Cedilla – and excellent acai liqueur from the house of Leblon and now it´s time to present their new aged cachaça as well – Maison Leblon Reserva Especial – a special limited aged cachaça that were recently introduced in Brazil.

Leblon Cachaça recently won the best cachaça and double gold award at the 2012 San Francisco Global Spirits Competition with their Leblon cachaça and the new Reserva Especial.

Cachaça has a more earthy taste compared to the more “grassy” rhum agricole – and both are delicious – I really enjoy mixing with them. The aged cachaça is more mellow than the white unaged and Leblon Reserva is aged in new Limousin French oak for two years and then blended by Gilles Merlet. Like Leblon, it is single batch distilled in alambique potstills.

It has a complex smooth taste with notes of honey, sugarcane and something woody/nutty with a slight and pleasant “buttery” aftertaste. The nose is sweet and reminds me of sugar, earth and dulce de leche.

The bottle is strikingly elegant with a thin slender shape and engraved handwriting on the glass and it contains 375 ml and is 42% ABV.

I found this interesting drink to try:

São Conrado created by Canvas bar team, Brisbane

1.5 oz Leblon Cachaça
.75 oz fresh lemon juice
1.0 oz fresh pineapple juice
1.0 oz spiced pineapple syrup
.25 oz dark rum to float
Mint sprig to garnish

In a Cocktail shaker, combine all ingredients except the rum and mint with ice, and shake vigorously. Strain into a large rocks glass fill with cubed ice, then add a ‘cap’ of crushed ice. Float dark rum on the surface of the drink, and garnish with a mint sprig.

As for spiced pineapple syrup – it`s not stated in the recipe what spices used in the syrup but since cinnamon goes well with pineapple i added some cinnamon to the batch.

So you make a simple syrup (1.1 water plus sugar) and add a few pineapple chunks, 2 crushed (ceylon) cinnamon sticks and boil up lightly and then set to cool for a couple hours for flavors to marry.

This cocktail was nice and a bit on the sour side, quite complex too – aged cachaça meets spiced pineapple syrup!

I never drink just one cocktail so after the São Conrado I made a drink I call Leblon Beach:

Leblon Beach

2 oz Leblon Reserva
0.75 oz fresh lime juice
5-6 pineapple chunks
0.25 oz sugarcane syrup
0.25 oz liquid honey

Muddle pineapple chunks and honey, add the rest of ingredients and shake with ice. Strain into a chilled cocktail coupe and garnish with a raw-sugar rim, pineapple slice and cherry – or if you want it to look like it does in the picture – a dried pineapple slice and cherry.

And that is very simple to make, I just sliced out a piece of the pineapple very very thin and placed it in the oven at 225 F ( 110 C) to dry for about 15-20 min or until the edges became partly browned.

This cocktail was very nice and refreshing due to the earthiness of the cachaça and the freshness of lime and pineapple.

Maison Leblon Reserva Especial is currently available only in Brazil, and will be introduced shortly in limited editions to select markets outside of Brazil.

So keep an eye out for it.

Cedilla – Açai Liqueur from the House of Leblon

Here comes Brazil!

I just got my hands on Leblon`s new açai liqueur…

Açai is a new macerated fruit liqueur made by Maison Leblon and is made from Zambazon açai berries from the Amazon region in Brazil. Straight from the rainforest, exotic and purple – yeah…this really speaks to me.

I “sort of” knew what açai berriers were ( i have heard about them in the context of heatlh) but i didn`t really know what they were and as usual when i get a sample of something new i start doing my reserach – so what exactly is açai berries?

The word açai – means “the berry that cries” – they are glossy blue and purple berries from Brazil contaning LOADS of antioxidants. The berries are the fruits of a palm tree that grows slowly under the humid and shady rainforest canopy in South and Central America and take 4-5 years before producing fruit.

The berry has a rich flavor similar to cherry with a hint of chocolate. The liqueur Cedilla is made with handpicked Zambazon açai berries and Zambazon means that they are certified organic & fair trade.

The berries are macerated and blended with the highest quality alambique Cachaça from the Maison Leblon in Patos de Minas, Brazil. And what you get is a rich fruity flavor with complex chocolate, spice, and berry notes. It`s bottled at ABV 25%.

Sounds good? well, it does to me….I was actually quite curious about the flavor of this product and disappointed i was not – instead i was rather surprised. It´s really yummy – fruity, complex, distinct and very much reminding of a finer ruby port.

There´s great ways to use it too, it goes down nicely neat of course but my main interest is to use it in mixed drinks.

Usually a good rule of thumb when it comes to local products is that they most often goes best together with other products from the same area or climate. So i went and searched for Brazilian recipes to either use as is or tweak a little bit to create something new.

But you also need to step outside the boundaries sometimes how else shall you discover something different and exciting? and to me – of course you can use this in tiki drinks too – you can use it in everything – despite that not being very Brazilian…but believe me i`m gonna try that too.

But the first drink that comes to mind when thinking about Brazil just has to be the caipirinha and mixed with cachaça, sugar and lime how can it be anything but glorious?

Açai Caipirinha

2 oz Leblon Cachaça
1 oz Cedilla
½ oz sugarcane syrup or 1-2 tsp fine sugar
6 lime wedges cut in quarters (1 large lime)

Muddle the limes and fine sugar or sugarcane syrup in a mixing glass. Add Cedilla and Leblon Cachaça. Fill with ice, shake well and pour all into a rocks glass. Garnish with a lime wedge.

Very tasty!

And here´s another recipe i found over at Leblon:

Salvador Sling

2 oz Leblon Cachaça
1 oz Cedilla
½ oz fresh lime juice
½ oz ginger liqueur (i used Domaine de Canton)
2 oz pineapple juice
Dash of angostura bitters

Combine all ingredients in shaker and shake vigorously with ice. Strain into a highball or other glass filled with cracked ice, and garnish with a pineapple slice.

Oh this is yummy…this cocktail has a quite mature taste, it´s semi-sweet and there`s lots of “port” flavor in it from the Cedilla but also somehow the ginger flavor marries into it and makes the impression stronger.

An interesting variety would be to muddle fresh ginger into this instead of the liqueur.

This is a sip and savor kinda cocktail.

And now it´s time for a tiki drink as well and since Cedilla has a taste of a light ruby port i think it would be interesting to make a twist of Martin Cate´s “Dead Reckoning” and switch the tawny port for Cedilla and the rum for aged cachaca and a high proof dark rum with attitude like Smith and Cross. And finally switch the angostura bitters for one – just one dash of Mozart chocolate bitters….

Brazilian Dead Reckoning

1 oz fresh lemon juice

1 oz unsweetened pineapple juice

0.5 oz Navan vanilla liqueur

0.5 oz Cedilla

0.5 oz sugarcane syrup

1 oz Leblon Reserva aged cachaca

1 oz Smith & Cross Jamaican rum

1 dash chocolate bitters (Mozart)

1 oz soda water

Well well well…..this was a DRINK!! very strong, very spicy…with that hint of chocolate…just the way i like it! when the ice dilutes it just a little bit it becomes perfect!

I have to say that Cedilla acai liqueur is a very good liqueur indeed…and you can do a lot with it – it fits in most styles of cocktails – go get it!

I don´t know where it´s sold right now outside of Brazil or if it even is but you may contact Leblon to find out.

I really like the Cedilla! it´s tasty, versatile, exotic and warm!

On a sidenote – the word Cedilla is from the Old Spanish name for the letter, ceda (zeta) A cedilla – also known as cedilha or cédille, is a hook ( ¸ ) added under certain letters as a accent mark to modify their pronunciation. In this case it becomes a “soft” c.

Pictures of acai berries at the plantation are courtesy the House of Leblon.

GARRETT`S MAITINI AND PELE´S BREATH

Browsing through Remixed i always stops at the picture of Garrett`s Maitini – it looks so deliscious! i have of course since long been thinking of making it but never got that far until now.

I need to switch out the rum though since i don´t have Bacardi 8. As you can see from the name this drink is based upon the Mai Tai but uses orange and kalamansi juices.

Kalamansi is a citrus fruit from the Phillippines and south east China (Citrus microcarpa) also called kalamondin, which is is a cross between Citrus reticulata (Mandarin orange group) and Fortunella japonica (Kumquat group) and it really has a taste of its own which is a combination of sweet and sour, like a cross between lime and tangerine.

That is due to the fruit meat is sour while the peel is sweet so when making the juice the whole fruit is crushed.

I can`t get the fresh ones here, only bottled and because of that i decided to mix the bottled juice with some fresh lime juice to pimp up the freshness. Kalamansi has such a unique flavor that is cannot be substituted and if you cannot find it, the only thing left is to use fresh lime, preferably key limes.

I laugh at the name “MaiTini” though..the “tini” part that is…but drink names can really be silly. Anyway there´s nothing silly about the drink itself.

Since i didn´t have any Bacardi 8 i decided to try the combo of 1.5 oz Smith & Cross ( my no 1 to-go rum nowadays unless it´s a demerara i need) and 0.5 oz Old New Orleans Cajun Spice plus 0.25 oz overproof Pusser´s.

It turned out good…

GARRETT`S MAITINI

1.5 oz Bacardi 8 rum

0.5 oz orgeat

0.5 oz orange curacao

0.5 oz fresh orange juice

0.5 oz fresh kalamansi lime juice

Dark jamaican rum float

Shake ingredients with ice cubes and strain into a chilled cocktail glass. Garnish with an orange peel and three of your spent kalamansi lime shells filled with dark jamaican rum. If using an ordinary lime, one spent half shell is enough, the glass gets crowded anyway.

i like this drink, especially now when the summer is on the way. Its a bit on the sour side and very fruitylisciously tasty! exotic, fruity and most important – rummy.

So what to do now for a twist of this? well i took my bottle of Abelha gold aged cachaca to mix with the Smith & Cross and ONO Cajun Spice, grapefruit juice instead of orange and  4 muddled Louisiana community coffee beans.

We´re far away from the Mai Tai now..very far so it´s a new drink, not even a Mai Tai twist anymore.

PELE´S BREATH


1 oz Smith & Cross

0.5 oz aged cachaca

0.5 oz Old New Orleans Cajun Spice rum

0.5 oz orgeat

0.5 oz fresh grapefruit juice (yellow)

0.5 oz fresh kalamansi lime juice

0.5 oz sugarcane syrup

4 Community Coffee beans

Overproof rum float ( to set on fire)

Muddle coffee beans with orgeat and fresh lime. Add rums, aged cachaca, kalamansi and grapefruit juices. Shake hard with ice cubes.

Double strain into a chilled cocktail glass. Garnish with fresh mint and speared cherry. Float a spent lime shell on top of the drink, fill with overproof rum and set alight.

Oh my…this is a nice drink! the very fine and yet robust flavor from the muddled coffee beans from one of the best coffees in the world is exquisite.

Since i first tried Community coffee from New Orleans i never drink anything else (except sometimes – either Jamaican Blue Mountain or Hawaiian Kona coffee), nothing else will do. But if you cannot find Community, Kona or Blue Mountain coffee, make sure to use strongly roasted beans.

I greatly prefer the natural and not overpowering flavor from real coffee beans rather than a coffee liqueur, it really makes a difference.

Together with the grapefruit juice there´s a contrasst that i like a lot and the fresh lime and kalamansi adds that extra zing to it. Then the blend of rums..it´s simply deliscious.

You don´t need to set a lime shell on fire to appreciate this drink, that´s more for the fun of it – it´s fun to sprinkle some cinnamon over the flame to get it going and i have to admit that the burnt demerara adds a slightly smoky touch too..

I guess this is one of my better drinks..what a luck!

THE GREEN MAGIC POTION AND A CHARTREUSE DELIGHT

geen-chartreuse

Green chartreuse is really something – its the elixir of pure pleasure! a little of it and its like magic drops transforms an average drink into a potion of dreams..

This magic potion made by the Carthusian Monks since the 1740s and composed of distilled alcohol aged with 130 herbal extracts can really make you smile..

This fantastic liqueur is named after the Monks’ Grande Chartreuse monastery, which is located in the Chartreuse mountains in the general region of Grenoble in France and is one of the few liqueurs that improves with age in the bottle.

A tasty blend of aged cachaca, fresh lime, acacia honey-mix, sugar cane syrup and green chartreuse…shaken with cracked ice and what do you get? well – its a hybrid of the Pineapple Delight and the Chartreuse Swizzle..and it`s one heck of a refreshing cocktail.

In the Mixohouse in New Orleans this summer, we served green chartreuse swizzles in flower vases with a bunch of straws so everybody could get their sip of the magic potion. This drink is actually addictive – in a good way.

It blends especially well with dark rum, JWray, aged rhum agricole or aged cachaca (haven´t tried tequila yet..) pineapple and mint. Also a splash of the raw cocoa flavored chocolate spirit Mozart Dry makes wonders in it.

The Pineapple Delight has the rhum agricole, JWray and honey-cream-mix and the Chartreuse Swizzle the green chartreuse, falernum, and rum..both has pineapple and lime – and now we have a mix of the two with aged cachaca as the base spirit and where the green chartreuse act as a float.

I shall confess that i could drink bucket loads of this if only my body could cope with that. But of course that won´t work so i settle with two this time. After all the chartreuse is a strong potion.

CHARTREUSE DELIGHT

chartreuse-delight4

1.5 oz premium aged cachaca ( i used Abelha Gold and then Rainhas Das Gerais)
0.5 oz fresh lime juice
1 barspoon acacia honey-mix (equal parts honey and water heated to dissolve and then cooled to room temp)
0.25 – 0.5 oz sugarcane syrup (Petit Canne)
Float green chartreuse (enough to taste the herbal flavor but i like a generous float)
1 oz pineapple juice
Crushed ice
Mint for garnish

Shake with cracked ice and strain into a highball filled with crushed ice and garnisih with mint. Float green chartreuse.

Whatever cachaca you may use – I have noticed that the choice of cachaca in this drink is of utmost importance. Premium aged cachaca – nothing else will do.

Also – you may try this with a GOOD aged rhum agricole – like Clemént VSOP

If you use Rainhas (i believe this may be for some of the cocktail bloggers) you´ll notice that after the herbal flavor of the chartreuse, there´s a very pleasant buttery aftertaste. Otherwise i think Abelha Gold is a good aged cachaca.

Sip and enjoy!

CANAL STREET DAISY

canal-street-daisy1

A little bit of sour, a little bit of sweet,  a little bit of strong and finally some weak..and no, its not a Planter`s Punch i`m making – its a Canal Street Daisy!

It takes its name from the famous Canal street which was made in the colonial era and divided the downriver older French/Spanish quarter and the newer upper American part of the city.The street was built where New Orleans was supposed to get a canal to be the dividing line.The canal was never made and so instead the Canal street street was constructed.

The wide median earmarked for the canal was referred to by early inhabitants as the “neutral ground”, due to the animosities amongst culturally distant residents on separate sides of the avenue. The term is still used in NO to refer to all street medians.

It´s a wide street and here`s where they meet – New Orleans historical streetcars. I like Canal street and since i`ve never yet had any Canal Street Daisy i wanted to try it out and see if i liked it too. I found the drink in my book “Famous New Orleans Cocktails and how to mix`em” by Stanley Clisby Arthur. It was first written in 1937.

This drink does in older recipes contain orange juice but in this book it doesn´t – instead grenadine is used and this is the version i`m making so now i get a chance to try my new hibiscus grenadine as well.

A beautiful street to give name to a beautiful drink –  much due to the bright red grenadine.

A Daisy is basically a sour (citrus, sweetener and spirit). with some soda added and it should be very cold. Garnished with seasonal fruits and mint. A number of base spirits may be used and then shaved or cracked or crushed ice. And then finally it should be served in either a cocktail glass, pewter mug, Julep cup, large goblet or highball.

So i decided to mix two drinks and here´s the recipe from the book:

CANAL STREET DAISY

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0.5 oz fresh lemon juice
0.75 oz fresh lime juice
2 dashes grenadine syrup (you may add a little more, use homemade hibiscus grenadine)
1.5 oz rye whiskey
Top up with a little soda

Garnish with seasonal fruits and mint.

Swizzle in a julep cup or highball until frosty, then top with soda and garnish.

Its a very refreshing cocktail and should be served ice cold! i like the homemade hibiscus grenadine in it, it adds an extra tropical tang to the drink that is very refreshing. And homegrown fresh mint as garnish is not wrong either..

I like this cocktail!

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Canal Street