There are plenty of intruiging recipes up on the contest site now. A carrot-juice-based cocktail from Todd Appel of Chicago's Hotel Sax caught Camper's interest, but I gave my vote to Corey Bunnewith's Brazilian Autumn:
- 2 oz Cuca Fresca Premium Cachaça
- .5 oz Lime Juice
- .25 oz Domaine de Canton
- .25 oz Honey
- 3 Shiso Leaves
- Dash Angostura Bitters
Shake over ice. Double strain into a coupe. Grate nutmeg over the top for garnish.
Why? A couple of reasons:
- I've been experimenting with Domaine de Canton for a while here at the Gomecile.
- Honey and nutmeg have been favorite cocktail ingredients of mine for a while now.