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A Spontaneous Libation for your Consideration

Caipirinha Pasión

Created and posted by sjdiaz21.
2 oz Cachaça, Leblon
3⁄4 ? Lime (Cut into pieces)
1⁄2 oz Passion fruit syrup (Or more to taste)
1 bsp Aperol
Instructions

Muddle passion fruit syrup and limes. Add remaining ingredients and ice, shake and pour (don't strain) into an Old Fashioned glass.

Notes

I used passion fruit syrup since it’s far easier to come by than fresh passion fruit. If you’re able to get a hold of fresh passion fruit, add 1/2 a fresh passion fruit to recipe and sub the passion fruit syrup for simple syrup or 3 tsp super fine sugar.

Curator rating
5 stars
Average rating
4.5 stars
(10 ratings)

From the Knowledge Vault

Craft Cocktail Making: Theory and Structure of Acidity

Ward Eight A rye cocktail acidified with citrus.

The dividing line between a cocktail enthusiast and a craft cocktail aficionado is knowledge. Anyone can enjoy a cocktail, and with enough time spent at or behind a bar, attain a good enough working knowledge of brands and flavors of alcohol. Some of these people go on to create a new cocktail, usually starting with a common drink or ratio of spirits to other ingredients and tweaking them to make something pleasant.

Alas, this approach lacks repeatability in creating quality craft cocktails. Craft cocktails are not dump buckets for every neon colored, super sweet liqueur that your distributor is pushing. And they are not made to mask the flavor of alcohol, but to support and sustain it.

Combinations that should work based on the flavors of the components often fail to impress in the glass due to a lack of understanding of those same component's structural elements. Skilled mixologists construct cocktails from some basic building blocks: alcohol, sugar, acidity, and bitterness. A thorough understand of these primary elements can help craft cocktail designers make great drinks with a minimum of waste and trial and error.

Acidity

The cocktail dates back to the earliest parts of the 19th century. The original contained no acidic agents – just a simple mix of spirit, sugar, water, and bitters. But by 1862, Jerry Thomas had entire sections for Sours, Fixes, and Daisies, all of which featured acidity prominently. Certainly, the use of spirit-plus-acidity dates back to the 18th century Punch, which were spirit, water, lemon and sugar, with some other ingredients added for flavoring.

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Recent Discussion

  • Re Spirit of Agave, 9 hours 12 minutes ago drinkingandthinking commented:

    Perfection. Simple to make but more complex that you would think. Margarita +.

  • Re Unusual Negroni, 9 hours 27 minutes ago drinkingandthinking commented:

    I've made this many times before finding it here. I just called it a white negroni riff, but I guess it actually existed before me. It's my go to "lazy" drink whenever I have Lillet. Always hits the spot.

  • Re 25th Hour, 4 days 3 hours ago goddessborn commented:

    Used a no-age-statement Islay. 10yo tawny. Subbed Montenegro for Nonino—either I was heavy-handed with the maraschino or the Montenegro can't stand up to it. My glass was a little Maraschinish. Really tasty up drink, though.

  • Re The Riviera, 5 days 3 hours ago yarm commented:

    The bar's modern version of it minus the infusions found via online recipe flashcards circa 2022:
    1.5 gin
    .5 Maraschino
    .25 Campari
    .75 simple
    .75 lemon
    .5 Pineapple
    Egg white
    Delmonico
    Small mint leaf, three dots with orange bitters or filthy cherry juice

  • Re Don Draper's Bitter End, 1 week 5 days ago Shawn C commented:

    Tried my own take on the original Oyster Bar cocktail using their specified Four Roses Small Batch Bourbon (very nice, picked it up for this), chose Courvoisier VSOP (1 each), 2/3 Averna, 1/3 Fernet Branca, 1 dash Angostura, 1 dash Regan's Orange (since "bitters" was all that they said in the menu.) No orange liqueur as it wasn't called for. This is definitely a better balanced cocktail, still 78.3 proof before dilution and very much spirit forward. The saffron/menthol comes through, no odd orange taste, not too hot or peppery. Basically, tune the ratio of Averna to Fernet to your tastes.