Tuesday, October 24, 2023

brazilian hardwood

1 oz Rittenhouse Rye Whiskey
1 oz Avua Amburana Cachaça (Salinas Umburana)
1/4 oz Demerara Syrup
1/8 oz Falernum (Velvet)
1 dash Angostura Bitters

Build in a double old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.
Two Tuesdays ago, I began perusing an online flashcard set from Cane & Table in New Orleans. The split base Old Fashioned riff called Brazilian Hardwood called out to me, and I found a menu that listed it as a 2015 creation. The combination of amburana-aged cachaça and rye whiskey was one that I enjoyed in Backbar's Rye-O de Janeiro, and the spice notes inherent in the spirits were accented by falernum and aromatic bitters. Once assembled, the Brazilian Hardwood bloomed with an orange and balsa wood bouquet. Next, a semi-sweet sip grew into rye spice, cinnamon, balsa wood, and ginger flavors on the swallow.

No comments: