1 1/2 oz Leblon Cachaça
3/4 oz Lime Juice
1/2 oz Passion Fruit Syrup
1/4 oz Velvet Falernum
1/4 oz Combier Kümmel
Shake with ice and strain into a cocktail coupe.
The other drink that I had at Estragon was also from bartender Sahil Mehta's recipe notebook. This spiced Special Daiquiri-like cachaça number lacked a name, and I dubbed it the Tropicália after the Brazilian musical style that is a fusion of traditional Brazilian rhythms with foreign rock and roll influences. I became acquainted with the style through bands like Os Mutantes that people at the radio station I worked at were excited about. Moreover, this is not unlike the cachaça Sahil was using which made its way from Brazil over to France to be finished in used Cognac barrels. Once mixed, the drink offered grassy funk aromas spiced with cumin notes. Next, lime and passion fruit on the sip transitioned into a grassy and passion fruit swallow accented with cumin and clove.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!