Jacob Grier -- Cocktail Recipes
Cocktail recipes from Portland bartender Jacob Grier
2 oz aged cachaça (Novo Fogo Gold)
1 oz turbinado syrup*
1/2 lime, quartered
5-6 oz hot water
Muddle the lime in the bottom of a heated mug. Add remaining ingredients, stir, and serve.
For background on the Hot Caipirinha, see here.
*Combine equal volumes hot water and turbinado sugar, mix, cool, and bottle.
[Photo courtesy of Novo Fogo.]
Jacob Grier is a freelance writer, bartender, cocktail consultant, and magician in Portland, Oregon. He writes, eats, and drinks a lot. His articles have appeared in the print or online editions of The Washington Post, The Atlantic, The Los Angeles Times, Reason, The Oregonian, and other publications. He currently runs the bar program at Metrovino and does promotional work for several spirits brands.
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