Fever Pitch Cocktail
From 10th Kitchen on Jun 12, 2014
No joke: I think this cocktail might be a witch/wizard/non-Satanic Rosemary’s Baby. This fine specimen of a drink simply came together, out of thin air, in a way I couldn’t have planned if I tried. It defies explanation, and I was just the conduit here.
You see… The base spirit here is cachaca, the pride and joy (or at least one of them) of Brazil. As garnished, the drink is yellow and green. And–and– it manifested itself just in time for the World Cup 2014, which kicks off TODAY, in Brazil of course.
I am far too blown away to pretend that I did this on purpose.
All I was aiming to do was play with the tropical/vegetal mouth-carnival that is cachaca (Novo Fogo specifically).
There’s a lot going on there, and there’s a lot of fun to be had: Novo Fogo simultaneously tastes like unripe bananas and bell peppers. It’s soft, smooth, and very drinkable on its own, which obviously means it’s a standout in cocktails. I’d note that most of the other cachacas I’ve tried absolutely need lime and sugar to be enjoyable, but that says more about me and my undiscerning tastes than it does about cachaca. I’ve grown up a little (go ahead, tell me it’s adorable).
(I will get sick of that gif at precisely never o’ clock.)
The drink itself is herbal and bright–both in color and in flavor–and refreshing, with a little depth from bitters and Chartreuse. Foamy egg white keeps things foxy and luxurious–though you could skip that, I guess.
Additionally, if you’re day-drinking (as people oft do when watching sports, I’m told), this could pass for green juice. Probably not useful information, but ya never know.
Enjoy yourself this weekend, whether you’re watching the fine sporting events going on or not. Fellow Americans: if you make this, be sure to chase it with Coors and an entire apple pie. Okay? Okay.
3 big leaves fresh basil
1 sugar cube
1 1/2 ounces silver cachaca (Novo Fogo used here)
3/4 ounce fresh pineapple juice
3/4 ounce fresh lime juice
1/4 ounce Green Chartreuse
1 egg white
A few dashes celery bitters
Pineapple and basil, for garnish (optional)
In a cocktail shaker, muddle basil leaves and sugar very well. Add cachaca, pineapple juice, lime juice, Chartreuse and egg white and dry shake (without ice) until well combined. Add a handful of ice and shake like you mean it for a solid minute or so. Strain into a chilled cocktail glass and top with celery bitters. Garnish as desired.
By Danguole Lekaviciute
10th Kitchen http://www.10thkitchen.com/