With a twist today… first smoked the glass, muddled the cherry extra hard and flamed the orange peel before adding it as garnish…
Made the first cocktail using Licor Beirao that we picked up from Portugal. This is strawberries, blueberries, lime juice, Licor Beirao and mint leaves.
What I was not aware of is how many different liqueurs are made in Sao Miguel island. Tiago Mela in Mulher de Capote took me thru the whole list and showed us around the manufacturing process.
An interesting anis liqueur (which is not Licor Beirao – from mainland and is Sharmila and my absolute favorite anis based drink) caught my eye. The bottle has a anis plant inside and covered with sugar crystal. Think sweet and think anis. And if you are a Bengali, think yummy!
While I finished up my deep dive into gins over a year back, decided to pick up a bottle of Goshawk gin, nonetheless. The previous day, Arsenio had me try the local gin at the hotel bar.
Sharmila and I spent a great time with Arsenio – our bartender at the hotel. He has an amazing knowledge of all alcohols and their stories. Of course, it is the local stories that intrigued me the most.
I never realized the amount of local liqueurs, rum and gin that is made in the island! Or that aguardente (aguardiente in the Spanish world) is so popular in the Portuguese world.
Took a lot of notes… and tried a few local beverages…
Experimented with the smoker in a mango mezcal drink. Mango and smoke goes fairly well, actually…
It is nearly October. And it is still 90 degrees in Atlanta. Went with a pineapple coconut mojito by the poolside today.
Pineapple juice, coconut rum, white rum, coconut milk, lime juice, pineapple, coconut flakes, lime and mint leaves.
After a long time made a vodka based cocktail – to cool down after the hot run.
Muddled pineapple, Cointreau, vodka, pineapple juice, champagne and a maraschino cherry…
Picked this recipe up from the Imbibe magazine which featured mixologist Jordan Brower’s (at Mayahuel bar in New York City) All Jacked Up. This has mezcal, sweet vermouth, apple brandy, fernet-branca and some maraschino liqueur.
This is a riff off the traditional sidecar that used to be a staple drink at the now defunct Fat Ham bar in Philadelphia.
Mezcal, Apple brandy, lemon juice and honey liqueur.
Kombucha – I used the ginger lemon version from Kirkland, mezcal and mint leaves.