the owner of the rangpur lime tree said i could harvest to my heart’s content. i think i took down about three pounds today, there’s about 20 times as much left on the tree.
2 oz cachaca
half a rangpur lime, sliced
2 tsp sugar
muddle limes with sugar, add cachaca, shake with ice, double strain.
this is awesome. i would drink this all the time.
i also made a variant with a tiny bit of vanilla bean. i didn’t like it at first but now its growing on me. i’m thinking of maybe adding sichuan pepper, or dried red pepper, maybe as a rim.
re caipirinha, this post cracks me up. “it will not be needed again during the construction of this cocktail”, lolz. there is a decent chance we’ll be taking a trip up to eugene later this year, i am DEFINITELY gonna gay internet stalk jeffrey morgenthaler.
…
another experiment with the classics, here is what i did with the sazerac (borrowing the rinse idea from scott beattie’s book):
2 oz rye
1 tsp sugar
3 dashes peychaud bitters
2 dashes ango
drizzle of sambuca
stir or shake all ingredients until the sugar is dissolved. stir with ice.
rinse the chilled glass with the sambuca and a little water, pour out excess. [note: ill try it without water next. or maybe will omit the sugar. or, just spring for a good bottle of absinthe] double strain the drink into the glass. garnish with lemon zest. very nice.
Post a Comment