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.]
3 oz dry sherry
1 spoonful sugar
Slice of orange
nutmeg, for garnish
Shake all ingredients with ice and pour into a rocks glass. Garnish with freshly grated nutmeg.
The Sherry Cobbler is among the drinks featured in Jerry Thomas’ 1862 bartender’s manual How to Mix Drinks. This is our adaptation for the Metrovino brunch menu.
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.
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.]
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.]
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.
1 1/2 oz Bols Genever
3/4 oz lemon juice
1/2 oz simple syrup (1:1 sugar and water)
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.
1 oz Fernet Branca
1 oz lime juice
1 oz orgeat (B. G. Reynold’s)
cherries, for garnish
Shake all ingredients with ice, strain into a glass filled with crushed ice, and garnish with a cocktail umbrella and cherries for bonus tiki points. If using a different brand of orgeat, you may need to adjust the recipe for balance.
1 oz Branca Menta
6-8 oz rich hot chocolate
whipped cream (optional)
chocolate shavings (optional)
Combine in a warm mug. I usually serve as is, but top with whipped cream and chocolate shavings for extra credit.
2 oz genever
3/4 oz simple syrup (1:1 sugar and water)
3/4 oz lemon juice
pinch of cayenne pepper, for garnish
Shake with ice and strain into a cocktail glass. Garnish by sprinkling the cayenne over the surface of the drink.
This is a Charles Baker cocktail, introduced to me by Evan Zimmerman when he was at Laurelhurst Market.