Tuesday, July 21, 2020

island breeze

1 1/2 oz Avua Prata Cachaça (Avua Balsamo)
3/4 oz Barrow's Intense Ginger Liqueur
1/2 oz Lime Juice
1/4 oz Falernum (Velvet)
1 dash Pimento Bitters (1/2 bsp Hamilton's Allspice Dram)
1 dash Cardamom Bitters (1 Cardamom Pod muddled + 1 dash Bittercube Jamaican #2)

Shake with ice, strain into a double old fashioned glass (Tiki mug), fill with crushed ice, and garnish with palm fronds (pea blossoms) and mint sprigs.

Two Tuesdays, the Tiki by the Sea crew did another virtual seminar as a substitute the event that normally happens at the Hotel Barcelona in Wildwood, NJ, every year. The guest was Boston's own Brother Cleve with the title "Tiki Time Machine" that traced the path between the first wave and current glory years with all the intriguing missteps and curious establishments along the way. For a drink to make at home, Cleve selected the sponsor's cachaça and highlighted it in a recipe that he created for the Breezers Ball one year called the Island Breeze. The Breezers Ball just hosted its seventh annual soiree in March a week or so before quarantine set in; a breezer is a person who lives in Waltham, MA, but was not born there, and it pokes fun at the gentrification taking place in that city.
The Island Breeze moved in with a mint aroma over ginger and cachaça notes. Next, a lime-driven sip led into woody cachaça, ginger, cardamom, and allspice flavors.

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