Monday, February 22, 2016


1 1/2 oz Leblon Cachaça
1/2 oz Green Chartreuse
1/2 oz Passion Fruit Syrup
1/2 oz Coconut Syrup (*)
1 oz Lime Juice

Shake with ice and strain into a rocks glass. Fill with ice and garnish with a mint sprig.
(*) Equal parts Coco Lopez Coconut Cream and simple syrup.

My final libation at Estragon was Sahil Mehta's drink of the day from a month prior that took a rather funky and tropical direction. With rum, lime, and herbal liqueur, it reminded me a bit of a pineapple-free Jungle Bird with perhaps a touch of Colada in the mix. For a name idea, I latched onto the Jungle Bird as well as the Brazilian origin of the sugar cane spirit and dubbed this one the Chachalaca after one of Brazil's rain forest fowl.
The Tiki-like drink offered a mint bouquet from the garnish that worked well with the grassy funk and herbal aromas from the ingredients. Next, creamy coconut and lime on the sip gave way to grassy and herbal flavors on the swallow with a passion fruit finish.

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