1 oz Ponche de Tambarina de Santo Antão
1/2 oz Campari
1/2 oz Lime Juice
7-10 Mint Leaves
Shake with ice and strain into a rocks glass filled with ice. Garnish with a mint sprig and add a straw.
Two Mondays ago, Andrea and I headed over to Pomodoro in Brookline for dinner. For a first drink, bartender Steven Shellenberger wanted to make me a drink with tamarind liqueur from a Cape Verdean producer who he and the bartenders at Clio, such as in their Makahiki Cocktail, have embraced. Steven described the liqueur as containing a good deal of acidity such that it was like a sloe gin with a different tonality. With that, he crafted a sour meets bitter-sweet drink.