Tuesday, September 8, 2020

rio bravo

2 oz Sagatiba Cachaça (Salinas Umburana)
3/4 oz Lime Juice
1/2 oz Orgeat (3/4 oz)
3 quarter-sized slice Ginger

Muddle the ginger in the orgeat. Shake all the ingredients with ice, double strain into a cocktail coupe, and garnish with an orange twist.
Two Tuesdays ago, I picked the PDT Cocktail Book as a source of the night's libation. The recipe that drew me in was Nidal Ramini's Rio Bravo that he created in 2006 at the Dusk Bar in London for the Sagatiba Cachaça competition. Once prepared, the Rio Bravo shared an orange, grassy funk, and nutty aroma that led into a creamy lime sip. Next, the swallow came through with grassy spirit melding into earthy almond and ginger spice flavors with a zingy finish.

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