Saturday, May 17, 2008
Drink du jour- The Monkeytown Cocktail
Its been blazing hot here in Portland, unseasonably so, and I've been looking for something new to cool off with. Yesterday, I was at Uwajimaya, the best asian grocery store in the area and I spotted some interesting drinks. I ran across Yeo's Sugar Cane drink, and I thought that it might make a great base for a cocktail, so I picked up a few cans.
After rolling it around in my head for a while, I realized that I had a bottle of Cabana Cachaca that had been generously provided to me for blogging about Tales of the Cocktail. I've been really intrigued with cachaca recently, and have really enjoyed having Cabana in the house. It seemed like a natural fit, a distilled cane sugar spirit with a cane sugar beverage, but I wanted a little more complexity, something to add depth and interest to the drink and keep it from being too one dimensional. So I turned to an old standby, green chartreuse, and a new favorite, Bittermens Xocolatl Chocolate Mole Bitters. Both added needed notes to this drink, and the combo of green chartreuse and Bittermens chocolate mole bitters won't be soon forgotten.
The only downside that I can think of with this drink is that it did come out almost the same color as Midori, an almost neon green, but the drink is both tasty and complex, so I'll live with the color.
One last thing, as I'm sure people are going to ask. What or where is Monkeytown? Well, I liked the name, and its a suburb of Monroe Utah, and I have no idea why that area is called Monkeytown. I just felt like calling something Monkeytown more than anything. So there you have it, the Monkeytown cocktail.
The Monkeytown Cocktail
1oz Cabana Cachaca
1/2 oz green Chartreuse
2 dashes Bittermens Xocolatl Chocolate Mole Bitters
4 oz Yeo's Sugar Cane Drink