The Five-Toed Cat
1.5 oz Leblon Cachaça
0.5 oz Brugal Anejo rum
1 oz Spodee
Muddle 2 maraschino cherries with 1 tsp sugar and 3 drops burlesque bitters in shaker. Add liquor, shake well and double strain into a coupe. Garnish with a cherry.
NOTES: My first thought on drinking this was BOOZY. In terms of flavor however, I was pretty happy with it. The Spodee gave it a rich, chocolately flavor while the rum and maraschino cherries gave it a subtle, sweet cherry flavor. Because the drink was a bit unbalanced, in the future I would reduce the cachaça to 1 oz, increase the Spodee to 1.5 oz and leave everything else the same.
oh no, Spodee has arrived. Surprised me on how chocolaty this stuff was. Needs to be bigger bottles and get ridda that large cork thing.
We’re experimenting a lot with Spodee at my work, and I’m really loving its spicy, chocolate-y notes. Although every time I work with it I end up thinking “this is a wintery alcohol, should be enjoyed on a chilly February day”, I’m looking forward to incorporating it into a whole bunch of winter ice creams and pastries.
This drink looks absolutely gorgeous!
Thanks! And I can totally see the winter thing. Something about it is just screaming to be mulled.
I’m really enjoying the smaller size for experimenting, too. I’ve had to waste so much vermouth, port and sherry that gets cracked open for a few trials and then sits until it loses it’s edge. Smaller bottle helps me use it before it turns!