Friday, February 2, 2018


1 1/2 oz Cachaça (Seleta Gold)
3/4 oz Pineapple Juice
1/2 oz Lemon Juice
1/2 oz Grenadine
2 dash Regan's Orange Bitters
1 dash Angostura Bitters

Shake with ice, strain into a cocktail coupe, and garnish with an orange twist.
Two Fridays ago after my work shift, I reached for Sarah Baird's New Orleans Cocktails for a refreshing way to end the evening. There, I found the Nertz! by Scott Stierwatt from his time at Cane & Table as his Brazilian riff on the State Street Punch from Stanley Clisby Arthur's Famous New Orleans Drinks & How to Mix'em. In the glass, it began with orange oil over grassy funk and a fruity note from the pineapple or grenadine on the nose. Next, lemon and pomegranate's berry came through on the sip, and the swallow shared grassy rum, pineapple, and berry flavors.

No comments: