Corrida de Cavalos

Corrida de Cavalos

2 oz Novo Fogo silver cachaça
1/2 oz lime juice
1/2 oz mint vinegar
1/2 oz rich simple syrup (2:1)
2 dashes Angostura bitters
2 oz soda
mint sprig garnish, for garnish

Shake cachaça, lime, vinegar, syrup, and bitters with ice and strain into an ice-filled rocks glass. Top with soda, garnish with fresh mint.

To make the mint vinegar:

1 cup champagne vinegar
leaves from 5-6 mint sprigs

Bring vinegar to a boil, pour over leaves, and allow to infuse overnight or for a couple days. Strain and bottle.

Share

Straits Sling

2 oz gin
3/4 oz lemon
1/2 oz kirsch
1/2 oz Benedictine
2 dashes orange bitters
2 dashes Angostura biters
soda water
cherry, for garnish

Shake all but the soda water with ice and strain into a wine glass or champagne flute. Top with a few ounces of soda water and garnish with a cherry or other fruit.

According to Ted Haigh in Vintage Spirits and Forgotten Cocktails, the Straits Sling is the predecessor to the Singapore Sling and first appeared in Robert Vermeire’s 1922 book Cocktails and How to Mix Them. It’s much drier than the Singapore Sling, thanks to the use of real cherry eau de vie rather than cherry liqueur. Go easy on the soda lest the drink become too thin.

Share

Robin Egg

Vaccari Nero, finally available in Oregon. Make it blue!

1 1/2 oz Vaccari Nero
1 oz lemon juice
1/2 oz Bols Genever
1/2 oz simple syrup
1/2 oz cream
1 egg white
soda
coffee bean, for garnish

Add the sambuca, lemon, genever, simple syrup, cream, and egg white to a shaker. Dry shake to aerate, then add ice and shake again. Give it a good, long, hard shake. Strain into a glass, preferably a champagne flute if you have a tall one. Let the foam settle and top with soda. Finish by grating a bit of coffee bean on top, a nod to the traditional “con mosca” way of serving sambuca.

This recipe comes courtesy of Southern California barman Erik Trickett. Get the background here.

Share