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Area Four's barrel aged Cachaca cocktail

Posted by Josh Childs  September 15, 2012 09:01 PM

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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

area 4.jpg
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.

This blog is not written or edited by or the Boston Globe.
The author is solely responsible for the content.

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