Sabertooth: An Eau de Vie Cocktail
RECIPE: Julian Cox for Fanny’s Restaurant and Café, Los Angeles
Photo: Kristina Cox
Apricot eau de vie gives this cocktail a fruity, aromatic lift.
In this cocktail created by Julian Cox for Fanny’s Restaurant and Café in Los Angeles, a touch of apricot eau de vie adds extra fruity depth to the combo of cachaça, blueberries, and lime juice. “The dry apricot flavor with cachaça and blueberries immediately makes the drink more interesting and better than the sum of its parts,” he says.
Ingredients
- 1 oz. silver cachaça
- 3/4 oz. fresh lime juice
- 3/4 oz. simple syrup (1:1)
- 1/2 oz. apricot eau de vie
- 8-12 fresh blueberries
- Tools:muddler, shaker, strainer, fine strainer
- Glass:double Old Fashioned
- Garnish:blueberry, lime wheel
Preparation
Muddle the blueberries in a shaker and add the remaining ingredients. Shake hard with ice until chilled, then double-strain into a glass holding a single large ice cube, and garnish.