“This drink is like a crazy, tropical French 75,” says Chicago-based mixologist Alex Renshaw. He replaces the gin in the classic with cachaça and Chareau, an aloe vera liqueur with a minty, cucumber taste. If Chareau isn’t available, substitute aloe vera juice from a health food store or juice bar.
Slideshow: Tropical Island Drinks
Recipe from Food & Wine Cocktails 2015
Five 1-inch cubes of cantaloupe
1 1/2 ounces cachaça, preferably Novo Fogo Silver
3/4 ounce fresh lemon juice
2/3 ounce Simple Syrup
1/4 ounce aloe vera liqueur or juice
Dash of fennel bitters
1 ounce chilled Prosecco
1 mint leaf, smacked, for garnish
How to Make It
In a cocktail shaker, muddle the cantaloupe. Add the cachaça, lemon juice, Simple Syrup, aloe vera liqueur and bitters. Fill the shaker with ice and shake well. Strain into a chilled flute and top with the Prosecco. Clap the mint leaf between your hands over the cocktail to release the essential oils and add to the glass.
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