3/4 oz Honey Ginger Syrup
1/2 oz Lime Juice
2 sprig Mint (leaf only)
1 wedge Lime
Shake with ice and pour into a rocks glass without straining. Add straws.
Last Sunday, Andrea and I crossed the river to visit Deep Ellum in Allston. For a first drink, I asked bartender Evan Harrison to make me the São Paulo Summer since Andrea had enjoyed it a lot the last time we were there. Despite it being still a bit chilly here, São Paulo in Brazil experiences their summer along with the rest of the Southern Hemisphere from November to March. The Brazilian aspect of the drink was the spirit, Germana Cachaça, which is distilled in copper pot stills and aged for two years in balsam and Sherry oak casks. Beside the mint, lime juice, and lime wedge (for peel oils), the last component of the São Paulo Summer was a honey ginger syrup that Deep Ellum has at the bar for the Little Branch Cocktail.