Wednesday, October 24, 2018

rye-o de janeiro

1 oz Avua Amburana Cachaça
1 oz Rittenhouse Bonded Rye
3/4 oz Carpano Antica Sweet Vermouth
1/2 oz Yellow Chartreuse
1/4 oz Amaro Braulio

Stir with ice, strain into a cocktail glass, and garnish with lemon oil from a twist.

Two Wednesdays ago, I stopped into Backbar on my way home from dinner at Lonestar Taco Bar in Cambridge. For a drink, I requested the Rye-O de Janeiro from bartender Joseph Habib; despite my usual avoidance of puns as drink names, the combination seemed like a delightful Green Point riff. I later learned that it was Matt Conner's creation from mid-September that he crafted two weeks or so before departing Backbar. The original was equal parts (with the fourth equal part being a split of the two herbal liqueurs), and when the cocktail hit the menu, the two base spirits were bumped up a quarter ounce each perhaps for a bit more dryness on the balance.
The Rye-O de Janeiro presented a bright lemon oil and funky cachaça nose that preceded a grape and honey-tinged sip. Next, rye and funky cachaça were complemented on the swallow by gently bitter herbal notes along with menthol from the Braulio on the finish.


Anonymous said...

Can you pull this off with Green Chartreause and Averna?

frederic said...

I would swap the volumes. Averna is softer than Braulio, and a little Green Chartreuse goes a long way!