Cachaca Armazem Viera

Armazem Viera Esmeralda

Since trying Armazem Viera‘s Esmeralda Cachaca, I’ve gotten a little obsessed with making a cocktail with it. I really enjoy the flavor of the spirit.

The other week I think I wasted probably a good 8 ounces of it trying to make my favorite kinds of drinks. That is, those involving vermouth and bitters.

The thing, though, is that the Armazem Viera Esmeralda has an interesting smoky and slightly bitter character.

When mixed with bitters and vermouth, sweet or dry, it just seemed to highlight unfortunate characters of either the vermouth, the bitters, or the cachaca.

When I asked some folks about it, they didn’t have many suggestions. The only real answer I got, aside from complicated drinks with more than one spirit, was, “how about a julep?”

Well, alright, how about a julep?

But, being the sort of person who can’t leave well enough alone and damn those peaches sitting on the kitchen counter smell good…

Peach Cachaca Thing

Peach Cobbler
(No, really, it is pretty much a kind of drink called a “cobbler“!)

1/2 oz Rich Simple Syrup (2-1 Simple Syrup made with Demarara Sugar)
3 oz Cachaca Armazem Viera Esmeralda
Zest of 1/2 lemon, peeled as an apple
1/4 ripe peach, sliced
Float Dark Rum (I used Inner Circle Green)
Sprigs Mint

In a stainless mixing tin combine Syrup, Cachaca, Lemon Peel, and Peach. If you’ve got some time, let it sit for a while and allow the flavors to infuse. Add crushed ice to fill about half way up the tin. Pour the ice and spirit mixture back and forth between the serving glass and the mixing glass a few times to chill, ending in the serving glass. Float on your dark rum. Spank a couple sprigs of mint above glass, and insert. Serve with a straw and/or swizzle stick.

By the bye, if you’ve got ripe peaches around you might want to also try local bartender Neyah White’s Grilled Peach Old-Fashioned. Either stop by NOPA, or check out the recipe in this great recent article by Gary Regan: The Cocktail Divide.

Charles Cocktail

Charles Cocktail

Charles Cocktail

1/2 Italian Vermouth (1 1/2 oz Carpano Antica Vermouth)
1/2 Brandy (1 1/2 oz Pierre Ferrand Ambre Cognac)
1 Dash Angostura Bitters

Shake (stir – eje) well and strain into cocktail glass.

This is the only known authentic Jacobite Cocktail.

Interesting! This seems to indicate that this cocktail was named for Charles Edward Louis John Casimir Silvester Maria Stuart (or Bonny Prince Charles.) I would expect whisky; but, maybe he was a brandy fancier.

I was a little trepidatious about formulating this one, being afraid the Antica would overpower the Cognac, so was going to use the Cinzano Rosso. At the last minute I decided to go with the Antica. Glad I did.

The Carpano Vermouth and Cognac do really interesting things together. It has some nice bitter elements; but, there are some cool almost flowery flavors that are brought out in both the brandy and the vermouth. Nice.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.