A Few Rounds with Leblon Cachaca

I recently received a bottle of Leblon cachaca and was delighted to try it. I had mixed with cachaca in the past (such as in the blood orange caiprihinia), so I had a sense of the base flavor. That said, Leblon's smooth and delicate taste stood out from other cachacas. It was true to its roots -- I could pick up the sugarcane and even some earthy tones underneath. It pairs well with citrus of course, and also with ginger, as in the cocktails below.

GC Splash

2 oz Leblon cachaca
1 oz triple sec
1 oz freshly squeezed orange juice

1 oz ginger syrup

Shake ingredients together with ice and strain into a cocktail glass. If you like, garnish with a splash of pomegranate syrup.

A few other ginger concoctions:

Round One

2 oz cachaca (I used Leblon)

Juice of 1/2 lemon

1 oz ginger syrup

Shake ingredients toegther with ice and stain into a cocktail glass. Consider garnishing with a stream of pomegranate syrup.

Round Two

2 oz cachaca (I used Leblon)
1/2 oz ginger syrup
Champagne

Shake cachaca and syrup together with ice and strain into a cocktail glass. Top with champagne.


Round Three

2 oz cachaca (I used Leblon)
1/2 oz Grand Marnier
1 oz ginger syrup
Juice of 1/2 lemon

Shake ingredients together with ice and strain into a cocktail glass. Consider garnishing with a stream of pomegranate syrup.

And now a concoction with no ginger at all.

Pine and Cane

2 oz cachaca (I used Leblon)
1 oz triple sec
1 oz freshly squeezed orange juice
1 oz pineapple juice

Shake ingredients together with ice and strain into a cocktail glass. Consider garnihsing with a stream of pomegranate syrup.

June's Surprise

The first Saturday morning after the close of the spring soccer season promised to be leisurely. A whole day without packing up and hustling to a field, a day to spend as I chose. I had planned a trip to the local farmers' market. When I woke, the weather was not exactly inviting -- dreary rain falling from a cool gray sky. However, I was determined, and braced myself with my trusty University of Kentucky ball cap and rain jacket.

The trip defied its dismal beginning. The clouds parted for a half hour, just enough time to make the rounds through the small oval of tents and stands. They held many of the usual early summer offerings -- berries, greens, squash, tomatoes. One tent stood out, though, because of its pints and pints of plump indigo berries -- black raspberries -- something I handn't seen at this market or any other in some time. Maybe I am too easily entertained, but I was thrilled. Their flavor was rich, sunny, sweet and extraordinary. I managed to save enough to garnish a cocktail that night, named for this unexpected delight. Of course it called for Chambord, and I paired it with bourbon and amaretto for complexity, along with a bit of citrus to tame the sweetness.

June's Surprise

3 oz bourbon
1 oz amaretto
1/2 oz Chambord
Juice of 1/2 lemon

Shake ingredients together with ice and strain into a cocktail glass. Consider a garnish of a sugared rim, some skewered black raspberries, or both.

Or, perhaps a quicker variation:

2 oz bourbon
1 oz Chambord
Blackberry soda (I used Izze)

Combine ingredients together in a highball glass with ice and stir.

A Simple, Cardinal Rule for Drinking

Over time, we have heard all sorts of rules about drinking and moderation. Many are keyed to local sobriety rules. One drink per hour and the like. Then we have those silly ordering rules -- "beer then liquor, never been sicker; liquor then beer, never fear." Let's be honest wih ourselves. Alcohol is alcohol, regardless of whether it features hops, grapes or the burnt innards of a wooden cask --or whether it is first or last on the menu.

Maybe a simple rule of thumb is in order for those times you want to keep your faculties. I propose this one simple rule that has stood the test of time for me:

If you can't find your glass, it's time to stop drinking for the night.

All right, let's not be completely inflexible. Exceptions certainly apply. If you're the host and misplace your glass while turning out a second or third or fourth round of appetizers for your guests, don't worry if your glass goes missing for a few moments. On the other hand, if your duties at a party are limited to enjoying the hospitality, making brilliant conversation and delivering yourself home safely, perhaps consider that elusive glass as a sign that it's time for a little H2O.

Cheers, all!

Mine That Cocktail

Early May can be full of surprises. On the first Saturday in May, a longshot surprised the crowds at Churchill Downs. A few days later, I was surprised how a few simple flavors and a little muddling right out of the gate can create a cocktail that tastes of spring and is as bright as Calvin Borel's silks.


Mine That Cocktail

3 oz gin
1 oz triple sec (I used Hiram Walker)
1 oz simple syrup
Handful of fresh mint leaves

Muddle mint leaves in a cocktail shaker. Add other ingredients and ice. Shake and strain through a fine mesh strainer into a cocktail glass. A sugared rim is a nice touch, as is a fresh mint leaf.

Sandeman 10-Year Port and The Red Jacket

I've always enjoyed Manhattans, but as I mixed round after round, it occurred to me that I was really just tolerating the sweet vermouth in the drink. In truth, I didn't enjoy its flavor. I would never down a glass of sweet vermouth. Others might, but in truth it's just not right for me. Perhaps it's a taste I should acquire, but it hasn't happened quite yet. At least at first, I was loath to meddle with such a classic recipe. Then the epiphany: why should I mix with ingredients I don't like? To ask is to answer.


I don't enjoy sweet vermouth, but I do like port. I always have. For The Ruby Gauntlet I developed a Manhattan featuring port instead of vermouth. I used ruby ports of decent quality and was quite pleased with the change. The cocktail's flavor was deep and earthy, and slightly sweet.

Then I had the good fortune to try a bottle of Sandeman 10 year tawny port. Switching from vermouth to ruby port was a decisive improvement. Using the Sandeman tawny port instead of the ruby port was better still. The drink traded its residual sweetness for a new layer of complexity. I enjoyed this drink night after night -- as well as a glass or two of the Sandeman tawny port standing alone.

Not content to leave well enough alone, I detoured a bit further from the baseline Manhattan. I skipped the bitters and poured in some Cherry Heering, which lent enough fruit and sweetness to accommodate a splash of Galliano, yielding a drink I suppose I'll dub with a name fitting for this cool early spring.


The Red Jacket

2 oz bourbon
1 oz tawny port (I used the Sandeman 10 year tawny)
1 oz Cherry Heering
1/4 oz Galliano

Depending on your tastes for the evening, either stir ingredients with ice in a double old-fashioned glass, or shake ingredients together with ice and strain into a cocktail glass.

Almond Cherry Buzz

I had been chomping at the bit to mix up a drink or two with Cherry Heering. The local ABC finally began to stock it, and here is the first creation.

Almond Cherry Buzz

1 1/2 oz vodka

1 oz Cherry Heering

1 oz amaretto

Shake ingredients together with ice and strain into a cocktail glass.

Chocolate, Reworked

When presented with a bottle of Godiva chocolate liqueur, I finally took the opportunity to develop my own take on a chocolate martini. My general ground rule is that a martini should be of high proof, letting the flavors of the component liquors take the spotlight. In this case, I chose to round out the chocolate liqueur with subtle and deep almond and coffee flavors. If you like, slip in a pool of Irish cream liqueur as I did for a creamy taste and color contrast.


Chocolate, Reworked



2 1/2 oz vodka
1/2 oz coffee liqueur (I used Kahlua)
1/2 oz amaretto
1 oz chocolate liqueur (I used Godiva)



Shake first four ingredients together with ice and strain into a cocktail glass. Consider a sugared rim and a pool of Irish cream liqueur as garnishes.