I can count the days of summer remaining on one hand, so I'm going to keep pretending. Rob Macey at Area Four in Kendall Square decided to barrel age a perfect summer spirit- Cachaca, the Brazilian sugar-cane based, rum-like distillate. Rob happened to get a hold of a used Bourbon barrel from Hudson Valley and let the spirit sit inside for a month. By itself, even a high quality one like the Ypioca he uses is a bit rough and tumble; it benefits considerably from the process. Softer, it shows spice and vanilla from the wood.
His late summer sipper is the Ay Caramba:
1.5oz Ypioca Barrel aged Cachaca
.75oz Dolin Blanc Vermouth
.5oz Luxardo Triplum (orange liqueur)
.25oz fresh lime juice
The result is a citrus (even creamcicle like?) honeyed cooler, perfect as I sat with Emma (Trina's Starlite Lounge) and chatted with Michele working the floor and Rob graciously behind the bar. It was almost like a weekend in July- I somehow even convinced pastry chef Katie Kimble to stay for a few, even though she'd been working since 5:30am.
Get it while it lasts, Rob thinks maybe only until a couple weeks into October. But that's after Summer is officially over, so maybe more than an illusion, we really can keep it going.
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