Posted by Arctic Wolf on March 14, 2016
The Brooklynite Cocktail comes to us from the Stork Club Bar in Manhattan, New York. (It appears in the 1946 edition of the Stork Club Bar Book.) It is a simple cocktail, basically a daiquiri made with dark Jamaican Rum, lime juice, and honey. At least one source I researched (The Internet Cocktail Database) adds bitters to the recipe.
Today, I have switched out the dark Jamaican rum for a lighter bodied, but more fully aged column distilled rum from Columbia (Dictador Amber 100 month Aged Rum). I have also used honey syrup rather than straight honey in the recipe. These changes result in a different final cocktail. This is because Jamaican Dark Rum has strong molasses flavours which dominate the original cocktail. The lighter bodied Dictador Rum creates a lighter bodied cocktail and the less sweet honey syrup allows us to enjoy the subtle flavour nuances of the well aged Dictador rum .
2 oz Dicatador Amber 100 Month Aged Rum
1/2 oz Honey syrup (1:1 ratio honey and hot water)
1/2 oz Lime Juice
dash of Angostura Bitters
Twist of Lime Peel
Add the four ingredients into a metal shaker with ice
Shake until the outside of the shaker begins to frost
Double Strain into a cocktail glass
Garnish with a twist of lime
If you are interested in more cocktail recipes, please click this link (Cocktails and Recipes) for more of my mixed drink recipes!
Note: My review of Dictador Amber 100 Month Aged Rum will publish tomorrow.
Posted in Aged Cachaca, Cocktails & Recipes | Tagged: 100 Month Aged, Amber Rum, Brooklynite, Cocktail, Dictador | Comments Off on Cocktail Hour: The Brooklynite
Posted by Arctic Wolf on April 25, 2014
Last fall a good friend of mine visited Brazil. I had asked him before the trip if he could find me a bottle of the Brazilian rum known as Cachaca (pronounced Ka sha sha). I was pleased when he returned just prior to Christmas with two small (170 ml) bottles of Port Morretes, the Prata (silver) and the Ouro (3-year-old premium).
In order to learn a little about the Porto Morrets Cachaca, I visited their website and with the help of Google Translate managed to decipher a bit about each spirit. The Porto Morretes Cachaça Ouro is (as near as I can tell from reading the Portuguese website) produced in the same manner as the previously reviewed Porto Morretes Prata Cachca; however rather than resting in a stainless steel tank, the spirit is aged for three years in oak barrels. This gives rise to new flavours drawn from the oak, and theoretically at least implies a smoother more well-rounded spirit.
You may read my full review by clicking the following excerpt link:
“… As I let the glass sit and breathe I noticed some nice oak spices building with soft green pepper and ginger impressions entering the breezes above the glass followed by lime citrus and a very soft chocolate caramel. A sweep of vanilla wafts into the air next as well with some peppermint and scattered tea leaves. I can tell that I am going to like this …”
Included at the end of the review is a nice sipping cocktail I devised for the Porto Morretes Ouro. I call it, Cachaca Delícia. This recipe allows the character of the aged Cachaca to meld into the sweeter flavour of Grand Marnier. The combination is simply wonderful!
Please enjoy my latest review as well as the delicious cocktail.
Posted in Aged Cachaca, Cachaca | Tagged: Aged Cachaca, Cachaca, Cachaca Delícia, Cachaca Review, Cocktails, Porto Morretes | 2 Comments »