So I was in PDT (Please Don’t Tell) last night, one of my favourite bars in the world, located in Manhattan’s East Village. My favourite bartender Jim Meehan was working the floor as he had a special international guest, Charles Vexenat from London (via Paris. Or maybe it’s the other way around. Anyways). What a pleasure to watch Charles work. He made some wonderful drinks including an Elderflower Pisco Sour with Pimento Dram sprayed over the top and lovely Scotch thingy with chamomile liqueur, peach bitters and Lillet. One of PDT’s main guys, John Deragon had a Cachaca drink called the Pearl Button on the menu. It was made with another un-named brand but that’s ok. I had one anyway. Actually it was Mae de Ouro, but it is a product pushed by ‘Cachaca Dave’ Catania and we love Dave. Very similar to a Tom Collins in terms of refreshment but a lot more complex in flavour it is an absolute ripper of a summer cooler. Here is the recipe. Cheers John . . . .
PEARL BUTTON
2 oz. Cachaca
¾ oz. Lillet Blanc
½ oz. lime juice
Shake and strain over ice into a Collins glass
Top with San Pellegrino Limonata
Garnish with a grapefruit wheel.
