15 Nov 2011
A BOOZY READ
If you search some of the oldest cocktail books, you won’t find much mention of Cachaça. While Cachaça has a deep history, it was little known in the US and Europe until recently. However, a spate of modern cocktail books are making up for lost time. Here are three of our favorite recent cocktail books, all of which feature amazing Cachaça recipes, and all of which will make a worthy gift for a cocktail lover this holiday season:
The PDT Cocktail Book, Jim Meehan and Chris Gall, 2011
Jim Meehan is one of the most talented bar-keeps around, and a wonderful writer too. His new PDT Cocktail Book features complete sections on stocking a bar, as well as signature PDT recipes, enduring classics, and even a how-to for making the famed Crif Dogs served at the bar
Brazilian Tea Punch
2 oz Sencha Green Tea-infused Leblon Cachaça*
1 barspoon of lemongrass syrup*
1 lime disc (silver-dollar sized twist cut off the side of a lime)
Squeeze the lime disc on both sides to get all the oil from the peel, and juice from the flesh, into a chilled Rocks glass. Add infused Leblon and syrup, and fill with crushed or ‘cobbled’ ice, and swizzle or stir well. Add more ice, and serve.
Green Tea-infused Leblon Cachaça
1 750ml bottle Leblon Cachaça
1 oz green tea
Combine together for 20 minutes, fine-strain and bottle the infused Leblon.
Lemongrass Syrup
32 oz simple syrup
8 oz chopped lemongrass
Combine all in a saucepan, bring to a boil, and simmer for 10 minutes, stirring occasionally. Stand for 10 minutes, strain and bottle, and refrigerate until needed.
Cocktails and Amuse Bouches, Daniel Boulud, 2011
Daniel in New York City has long been recognized as one of the country’s best restaurants, but few people know the restaurant also has a wonderful bar program led by the talented Xavier Herit. his is a book of real beauty, with gorgeous photography and inspiring flavors. In a cute touch, the recipes are seperated into those for ‘Him’ and Her’. Drinks for the gentlemen tend to be serious and boozy, and for the ladies, expect lots of floral garnishes and champagne.
Try the decadent and delicious Batida de Coco and Kaffir - a beautiful South East Asian twist on Brazil’s other national drink:
2 oz Oolong Tea-infused Leblon Cachaça*
1 oz coconut milk
3/4 oz simple syrup
1/2 oz fresh lime juice 1 kaffir lime leaf
In a shaker, combine liquid ingredients with ice. Shake vigorously and strain into an ice-filled rocks glass. Garnish with kaffir lime leaf.
Oolong Tea-infused Leblon Cachaça
1L bottle Leblon Cachaça
2 bags coconut oolong tea 10 kaffir lime leaves Combine together for 4 hours in a covered container at room temperature, fine-strain and bottle the infused Leblon.
The Ritz Paris: Mixing Drinks, Colin Field, 2010
Head Barman Colin Field, from The Hemingway Bar at the ritz Paris has recently published his second book, full of traditional cocktails from the Ritz, and many modern drinks of his own, each with a whimsical story behind the drink’s creation.
Until you fly, try Colin’s unique and delicious New Age Caipirinha:
1 1/2 oz Leblon Cachaça
1 oz fresh lime juice
2 teaspoons of fine white sugar
6 ice cubes
Blend all the ingredients together, and pour into a Old Fashioned glass.
