This is my take on the traditional Brazilian Caipirinha which is made with rum called Cachaca. My sister-in-law is from Brazil and has a large collection of Cachacas as you can see in the photo below. My brother-in-law (her husband) gave me some good guidance in Caipirinha making that he picked up from family and friends and which I'll share with you today.
To prepare the fresh limes wash and cut of the tip and branch ends. Quarter length-wise then slice off the thin white bitter strip along the center of the lime quarters. Then slice each quarter in half in the other direction.
For this cocktail I decided to make a simple syrup from dark brown sugar rather than use the traditional super-fine white sugar. This gives the cocktail a dark color and a slight molasses flavor. To make the simple syrup bring 1 cup of dark brown sugar mixed with 1 cup of water to a boil then reduce to a simmer and cook for another 15 minutes. Once cooled pour into a jar. Any left-over simple syrup should keep for a week or two in your refrigerator.
I used a Cachaca from Patos de Minas, Minas Gerais, Brazil called Leblon.
Prepare the glass:
To an old-fashioned glass add 4 to 8 quarters (depending on the size of your limes) of prepared lime pieces and muddle just to release the juice from each lime piece (crushing once or twice, depending on size, being careful not to press so hard that you release the bitters from the lime pith). Top with crushed ice.
In a shaker partially filled with cracked ice add:
3 ounces of Cachaca (you can use a white rum if Cachaca is not available)
1 ounce of the dark brown sugar simple syrup
Shake and strain into the prepared glass. Stir. Garnish with a lime wheel. Makes one cocktail.
Cheers!
Note: The Brazilian merganser is a very endangered duck.
Prepare (2) small (~5-6 ounce) cocktail glasses by rubbing some lemon peel and sage leaves on the inside of the glass to release some of the oils.
I've been wanting to make this drink since I returned from a trip to Japan back in February. I'm not a fan of Shochu but decided to try a cocktail that's made with it on a whim at a traditional Japanese restaurant in the Shinjuku area of Tokyo. I was surprised at how much I enjoyed the drink! This is my attempt to recreate it. It's got a subtle flavor and is very refreshing served over crushed ice.
This little cocktail packs a punch just like all those fierce, smart and beautiful women who marched in support of Women's, and Human, rights on 1/21/17. This cocktail is dedicated to the women, and wonderfully supportive men, who marched in those peaceful demonstrations worldwide. We will not go back to the 50's quietly! 
For this cocktail I wanted to use a warming alcohol to ward off the cooler winter temperatures so this is a bourbon-based drink. To keep the cocktail from being too apple-flavored I added a touch of lemon juice. We have a Meyer lemon tree in our backyard that is producing some nice fruit right now so I used one in this cocktail. If you don't have Meyer you can use a regular lemon. Perfect for après-ski or to keep you warm as you are toasting marshmallows on the beach bonfire (mountains to sea!).
This is a dry cocktail and I love it! You'll have to find some good ingredients for this one - including a fairly pricey soda and some very good quality olive oil. For some reason this cocktail seems to bridge fall and winter nicely and makes me think of a nicely roasted pheasant served with a juniper berry sauce and roasted potatoes with rosemary - but I digress.
Shake and strain into two cocktail glasses. Top with Dry brand Sparkling Juniper Berry flavored soda. Garnish with a slice of fresh fruit (preferably pineapple guava if you have it - the scent compliments the herbally nose of the drink).
