Cachacito De PoMo
With the crazy hot weather we’ve been having this summer here in BC Canada, we’ve been inspired to make more tropical drinks!
Today’s cocktail was inspired first by the Caipirinha, Brazil traditional cocktail, made simply with Cachaça, sugar and lime juice. It was also inspired by the famous Mojito, made with rum, lime and mint. So it’s a mix of both with some ingredients that we sell at the store, like: honey, ginger beer and Falernum syrup.
What is Falernum? I actually brought it in the store recently after a customer asked for it, saying he couldn’t find it anywhere, and it’s an essential ingredients for tropical cocktails like Tiki’s. A tiki drink is a category of cocktails that are often made with rum and are usually colorful, fruity, and lavishly garnished.
Falernum’s main flavors are lime, ginger and almond, with hints of spices like cloves and allspice, and can be use in so many drink combination!!! You can also use it to simply flavor sparkling water, or in baking too!
I came up with that drink on the fly, with those ingredients we have here at the store and whatever I had at home. I had also forgotten all my cocktail gear at the store, so you’ll see me, on the video, using my blender plastic muddler (not ideal, a real cocktail muddler like we sell in store would have been better, lol). But when you want a drink, you just learn to use anything you have on hand, am I right?
After making that drink, I did some research and saw a drink that was very similar to what I had made, and it is called a Cachacito! It is a Brazilian cocktail, so since mine is a modified version, we decided to call it Cachacito de PoMo 😉
Hope you’ll enjoy this delicious refreshing, sweet and sour tropical drink, and please let me know how you liked it if you do!
Cheers to the summer!
Cachacito De PoMo
A fresh cachaça, falernum, lime, mint drink, a Port Moody twist on a Brazilian cocktail!
- 3/4 oz fresh lime juice
- 3 slices lime
- 6 mint leaves
- 1 oz Cachaça or white rum
- In a tall glass, add 2 slices of lime, 4 mint leaves, Falernum syrup and lime juice. Muddle to crush the mint leaves and lime.
- Add the Cachaça, honey syrup and ice cubes. Top with ginger beer.
- Add fresh mint leaves and a slice of lime on top and serve!
To make the honey syrup: add 1/2 cup of honey and 1/2 cup of water in a pan. Bring to a simmer and stir until honey is dissolved. Let cool. Keep in a glass jar in the fridge for a month.
For a less sweet cocktail, omit the honey syrup or replace the ginger beer with sparkling water and a little bit of grated fresh ginger.