The not-too-sweet Brazilian version of an often-too-sweet classic.
- 2 oz Novo Fogo Barrel-Aged Cachaça
- 1 oz lemon juice
- 0.5 oz Amaretto
- 0.5 oz simple syrup
- 0.5 of an egg white (optional, but better).
Add all ingredients and dry shake to combine, then shake well with ice. Strain over fresh ice and garnish with a lemon peel and brandied cherries. This is a versatile sour: with egg white or without, served up or on ice. Have it how you like.
This cachaça ages the banana flavor notes from the original spirit in 53-gallon American oak barrels that have been taken apart, sanded, and re-toasted. The 2-3 year process takes place in the heat and humidity of our home in the Atlantic Rainforest. The result? Banana bread, with notes of chocolate, cinnamon bark, and coffee. Nuances of pepper remain, but the cachaça’s time spent in wood changes its spiciness from fresh red pepper to toasty black pepper.