Odd Couple
I’ve tried a lot of split bases along the way. It might be a sickness, but if it is, I don’t want the cure. If nothing else, two primary spirits allow for more dots to connect to other flavors/ingredients. Sometimes, there is an amazing synergy— like here, for example, the grassy funk from the cachaça totally changes in the presence of the savory-leaning botanicals of the aquavit. Seriously, give this split a try. (I may also need to try with rhum agricole now too!).
I used an amazing aquavit expression kindly sent by @nordenaquavit that has strawberry, rhubarb, hibiscus, and rose. These flavors mesh great with Campari. Both Campari and aquavit (and as I’ve discussed before, pretty much everything) goes great with coffee, so I brought in a delicious coffee liqueur from @misceoliqueurs. I doubled down with a little coffee cava syrup too (which you should make), but more coffee liqueur would be fine. A touch of a vanilla-forward liqueur adds a little seasoning.
This drink is my favorite that I’ve made in awhile. The split base comes through wonderfully, followed by juicy, bittersweet berry. There is just a noticeable thread of coffee running through the whole experience. Yummm.
Recipe
1.25oz @nordenaquavit Pink expression (gifted)
0.5oz unaged cachaça (@avuacachaca)
0.5oz coffee liqueur (@misceoliqueurs, gifted)
2tsp Campari (@campariusa)
0.25oz Licor 43 (@licor43usa)
0.25oz coffee cava syrup (see post 12/15/23)
0.75oz lime/lemon juice
Whip shake and dump. Top with pebble ice. Garnish with fresh mint and strawberry. Cheers!!
