- 2 oz Becherovka
- 3/4 oz Cynar
- 3/4 oz sweet vermouth
- 1/2 oz dutch genever
When you read this I’ll be watching the effigy burn at Freezerburn, so I figured I’d do something in honor of the event. This is the first time I’ve made this drink at home, and the only substitution I had to do was Punt e Mes instead of Antica. Just reading the ingredients you know it’s going to be a bitter, bracing drink. It could work pretty well as an after dinner digestif.
I think that the proportions were off. Next time I may try equal parts of everything and see what I think.
- 2 oz Cachaça
- 3/4 oz lime
- 1/2 oz grapefruit
- 1/2 oz Becherovka
I have had this bottle of Cachaça for several years. I had a Caipirinha in Key West and wanted to replicate it. I have not thus far successfully made a Caipirinha at home that I’ve liked, and I don’t know if the problem is this brand of Cachaça or what. It’s a strange liquor, very grassy and also kind of cloying, but it worked pretty well in this. The actual recipe calls for a barrel-aged Cachaça, which might cut the fresh notes down a lot. I guess this is almost a Daiquiri variant.
I got a new channel knife as you might be able to tell by my ridiculous garnish. It works VERY WELL. I’m glad to know that I wasn’t just incompetent at making twists and that I am able to do so with a good tool.