Posts Tagged ‘cocktail’

Abelha Cocktail Research Lab – Bees n Ting

Bees n Ting
50ml Abelha Cachaca Gold (3 year old), into an ice filled highball. Top up with Ting (Jamaican Grapefruit Soda).

In terms of a basic cachaca + mixer drink, I don’t think you can get much better than this. The fruityness of the 3 year really shines through the Ting. It’s a difficult one to describe, but it just really works. From the most unlikely Jamaican/Brasilian ambassador, Will Foster of Casita Bar, London.

Link to Casita Facebook Page

 

Abelha Cocktail Research Lab – Brasilian Lady

Abelha Cocktails - Brasilian Lady

From Colin Macy, who heads up the bar at Barrio North, this is a delicious tropical take on a White Lady:

40ml Cachaça Abelha Silver
20ml Cointreau
20ml Lemon Juice
15ml Simple Syrup
Flesh of half a passionfruit
Half an egg white

Dry shake all ingredients (to add froth), then add ice and re-shake. Fine strain into a coupette, and garnish with the other half of the passionfruit.

straining

 

Abelha recipes from around the web

Thought I’d take a moment to show some of the amazing things that cocktail bloggers have been up to with Abelha. First up is Jay from Oh Gosh, with this take on an Old Fashioned using lemongrass syrup and Abelha Gold:

Nova Abelha

* 2 shots / 60 ml / 2 oz Abelha Gold
* ⅓ shot / 10 ml / ⅓ oz lemon grass syrup
* ¼ shot / 7.5 ml / ¼ oz Falernum
* 2 dashes TBT Lemon bitters

Stir all ingredients thoroughly with ice. Strain in to an ice-filled old-fashioned and garnish with a lemon zest twist.
The cachaça and lemon grass syrup play together nicely rounding out the spirit and creating an interesting lightly aromatic drink. The falernum adds a touch of brightness to the drink and the lemon bitters round the flavours out nicely. Depending on your syrup and falernum you will need to watch the sweetness, but if the balance is right this is quite an enjoyable sipper.

Tiare from A Mountain of Crushed Ice in Sweden said:

…really nice and smooth – with a hint of honey, sugarcane and grass. A hint of the typical earthy flavour is there as well to remind you that this is cachaca. I can safely say this is the best I have tasted as far as cachacas go…

Bahia Rose (Rosa da Bahia)

* 2 oz Abelha Cachaca Silver
* 1 oz Aperol
* 1 oz fresh ruby grapefruit
* 0.5 oz fresh lime
* 0.5 oz simple syrup.

Shake and pour in saucer type of glass filled with crushed ice. Garnish with a grapefruit rose and add two straws.

Last but not least – I have got to get up to Edinburgh before too long, as there seem to be are a plethora of excellent bars and bartenders there. Jon from The Old Town Alchemy Co – great name for a cocktail blog, was also impressed by Abelha and came up with this simple yet delicious (I can say this now I have tried it) take on a daquiri using a little maraschino.

…I was completely blown away by the Silver. On the nose it has those familiar vegetal notes that come with cachacas and rhums agricole, but it also has a pleasant honey scent with a touch of citrus to it. The mouth feel is great – a slightly viscous texture, with a strong finish but without chemical burn of column-still spirit.

Plantação

50ml Abelha Silver Cachaca
25ml freshly squeezed lime juice
10ml sugar cane syrup
1 barspoon Maraschino
Shake all ingredients with ice and fine-strain into a chilled martini/coupette glass. Twist a lime zest over the top and discard. Garnish with a cocktail cherry.

Cheers guys!

 

Abelha Cachaça Cocktails #1: A Caçadora

Abelha Cachaça Cocktails #1: A Caçadora

Sloe gin makes me think of the English countryside, posh voices carrying across fresh cold air, and hunting. Hence, “A Caçadora” means “The Huntress” in Portuguese.

This is a martini with an interesting, almost wine-like nose, then the unmistakable honeyed warmth of Abelha Cachaça Gold on the tongue, and a smooth finish with a hint of the gin herbals. The other flavours reduce the heavy (cloying?) sweetness of the sloes really nicely.

Recipe
30ml Abelha Cachaça Gold
20ml Sloe gin
50ml Pomegranate juice

Shake ingredients and strain into a martini glass. Ideal garnish is a blackberry and cherry.