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I swear I'll get to reviewing Abelha after the travel schedule slows down a bit. In the meantime, here's a recipe I caught from their Flickr photostream:
The Abelha Martinezinho
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Hi. My name is Phil Gomes. By day, I work at a public relations firm as its senior vice president of digital integration. I'm a proud SF East Bay native who currently lives in Chicago.
I was introduced to cachaça by my wife, a Carioca. Her mom, in turn, is the president of the Confraria de Cachaça do Copo Furado, a group that meets monthly to talk about Brazil's indigenous spirit. I participated in one of their meetings when I vacationed in Rio in July 2008.
This started me thinking about the basic question of whether cachaça in the U.S. is today where, say, tequila was some decades ago.
So I decided to start this blog as a means to record and share the cachaça-related items I've been seeing day-to-day. I hope to be sharing recipes, impressions, and random thoughts as the U.S. continues to catch on to the potential for this particular spirit.
Oh... The name? "Cachaçagora" is a portmanteau of "Cachaça" and "agora", which is the Portuguese word for "now". In Greek, "agora" also means public square. I hope to meet the expectations of both.
Saúde!
cachacagora~~
at~~
gmail~~
dot~~
com
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this is a take on a martinez, a really old cocktail.
the drink would work well with any good aged cachaca, depending on your taste and choice of vermouth. I used Abelha 3yo and Carpano Antica. If you used a less sweet or smokier aged cachaca, perhaps a funkier vermouth like Punt y Mes might work better, or perhaps a different choice of bitters. All down to personal taste.
Research research research!!
Anthony
Posted by: anthony | February 14, 2009 at 03:25 AM