2 oz cachaça
1/2 lime, cut into quarters
1 tablespoon sugar
1 oz IPA

Muddle the sugar and lime, add the cachaça, and shake with ice. Pour everything into a rocks glass, top with the IPA, and give a gentle stir before serving. The IPA should add just a touch of bitterness; using too much will make the drink unbalanced.

The idea for adding IPA to a Caipirinha comes from Ezra Johnson-Greenough, who also adds herbs. The version above is from the Metrovino menu, where we made it Novo Fogo Silver cachaça and Ninkasi IPA.

[Thanks to Brenda from Food Shed for the excellent photo.]



1 1/2 oz dry sherry
1 1/2 oz dry vermouth
2 dashes orange bitters
2 drops Angostura bitters
lemon peel, for garnish

Stir with ice and strain into a chilled cocktail glass. Garnish with a lemon twist.

This cocktail was created by bartender Louis Eppinger while he worked in Japan in the late 1800s and is featured in the excellent book Imbibe! by David Wondrich.


PX Flip


2 oz. Pedro Ximinez Sherry
1/2 oz. Angostura bitters
1 whole egg
nutmeg, for garnish

Shake hard with ice, strain into a chilled cocktail glass, and garnish with freshly grated nutmeg. For the sherry I suggest the Lustau San Emilio PX, which is balanced by more acidity than some other PX sherries.

[Photo courtesy of Culinate, from my article about sherry cocktails.]


Harvey Weissbanger


1 oz Galliano L’Autentico
2 oz orange juice
6 oz quality wheat beer
orange peel, for garnish

Build in an ice-filled collins glass and give a gentle stir. Garnish with an orange peel. Any good wheat beer can work in this drink, though full-flavored ones work best.

This is a variation on the Harvey Wallbanger and is a staple on the Metrovino brunch menu.

[Photo by John Valls.]


Señor Brown


1 1/2 oz mezcal (Del Maguey Vida)
Sidral Mundet sour apple soda

Build in an ice-filled pint glass, stir gently, and serve.

This is a drink I created with Nick Zukin for his excellent guisado restaurant, Mi Mero Mole. Photo courtesy of Allison Jones, who wrote up a full opening report at Portland Monthly and made the Señor Brown look ten times better than I could have done with my own camera.


New Amsterdam Sour

New Amsterdam Sour

1 1/2 oz Bols Genever
3/4 oz lemon juice
1/2 oz simple syrup (1:1 sugar and water)
red wine

Shake the genever, lemon juice, and simple syrup with ice and strain into an ice-filled rocks glass. Insert straw and float approximately half an ounce of red wine on top. Using crushed ice to fill the glass is a nice touch but not strictly necessary.

This is a variation on the New York Sour, with genever offering some nice botanicals and a more striking visual contrast than rye does. It was created for a party at Metrovino attended by Washington wine makers.