With my recent move to Portland and consequent adjustment to a new work environment, new living situation and new selection of great bars and restaurants to explore, I’ve been a little lax on the new drink recipes.
Fortunately I have my cruel taskmasters at Boca Loca Cachaça to keep me toiling away, day and night, churning out recipe after recipe using their incredible product.
If you haven’t experienced Boca Loca yet, I urge you to give it a try as I firmly feel it is the finest cachaça available on the market today. The spirit is light and fresh, and free from a lot of the oiliness and heavy smoke you’ll find in other – sometimes inferior – cachaças available out there. There is grassiness, big stone fruit, some white pepper and a very light honey finish. Boca Loca is a beautiful product and it’s a pleasure to work with.
So for the spring I set about creating a series of cocktails that showcased the cachaça in a different way. This is my first entry.
Inspired in part by a gorgeous cocktail created by my good friend Gonçalo de Souza Monteiro, the Comte de Sureau, I turned the drink around and twisted the proportions to highlight the cachaça, and then finished the whole thing with a little lemon oil. It’s simple, petite, and a beautiful thing to sip on.
Caneflower Print Me
- 1½ oz/45 ml cachaça
- ¾ oz/22.5 ml Aperol
- ½ oz/15 ml St. Germain elderflower liqueur
- Combine all ingredients in a mixing glass.
- Stir with cracked ice and strain into a small chilled cocktail coupe.
- Garnish with a generous twist of lemon.
Recipe printed courtesy of jeffreymorgenthaler.com