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Just in time for the holidays, courtesy of Liquor Snob:
Honey Spiced Punch
(Erick Castro, The Rickhouse, San Francisco)
- 1 Cup Leblon Cachaca
- 1/2 Cup Appleton V/X
- 1/2 Cup Velvet Falernum
- 1 Cup Lemon
- 1/4 Cup Honey Syrup
- 1/4 Cup Simple Syrup
- 8 Dashes Angostura
- 10 oz. Sparkling Water
Garnish with cinnamon, orange wheels and a sprig of mint.
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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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