Posts Tagged ‘sugar cane syrup’

Thirty One: Jade Sky

July 31, 2009

It seems like just two weeks ago that Diageo’s Reserve Brands division named Aristotelis Papadopoulos as the World Class Bartender of 2009. But two weeks is a long time in the cut-throat world of cocktail competitions and the search for Aristotelis’ sucessor starts on Monday at a training day for Edinburgh’s bartenders on the Reserve Brands rum portfolio.

It’s so unfair, having to go to a secluded bar and spend the afternoon tasting Pampero and Ron Zacapa.

As part of the competition, bartenders from all over town are invited to submit recipes with the top five facing off in a regional heat with a trip to Venezuala up for grabs, not to mention a spot in the UK final sometime in 2010.

Jade Sky
3 slices of cucumber
50ml Pampero Especial
25ml lime juice
10ml sugar cane syrup
3 dashes Fee Brothers Peach Bitters
1 dash egg white
Muddle the cucumber in the base of a shaker. Add other ingredients and shake with ice. Fine-strain into a chilled martini glass. Garnish with a cucumber slice on the rim.


Twenty Six: Federação

July 12, 2009

We’ve been experiencing a small technical issue, so bear with us. We’re trying to find a way to kick off another post about cachaca and, of course, the obvious thing to do is make a joke about Brazil’s notable exports – sugar, bikini waxes, footballing humiliation – and follow the punchline with the words “and now there’s one more: cachaca.”

The problem is 1) doing this in a slightly less clichéd manner, and 2) without sounding like a total prick. Don’t worry, we’ve got the guys from Grammar & Syntax doing their thing and we can get things kicked off in just…a couple…of…

…And now there’s one more: cachaca.

There are aspects of the spirit that are still to be fully revealed to markets outside of Brazil and while some varieties are available in the UK, I suspect that aged cachacas are one of those categories. Abelha Gold is aged for three years in small barrels made from garapeira – a Brazilian hardwood – which gives the liquid a fantastic golden amber colour. The aroma is reminiscent of an anejo tequila – the vegetal notes are less pronounced, with hints of vanilla, cinnamon and caramel. It’s a proper grown-up spirit with a great range of flavour. Being honest, it’s the first aged cachaca I’ve spent much time with, but it’s made me eager to try more.

50ml Abelha Gold Cachaca
2 barspoons sugar cane syrup
1 dash Peychaud’s Bitters
15ml pressed apple juice
Place the bitters and syrup in the base of a rocks/old-fashioned glass. Add a couple of ice cubes and stir to thin out the mixture. Add the cachaca, fill the glass with ice and stir. Float the apple juice and garnish with an apple fan.