The Expat

One of the perks of living in a city with one or more barkeeps who live and breathe cocktails, is the educational opportunities that come along with their quest for cocktail supremacy!  Clive’s Classic Lounge here in Victoria, is one such bar, with one such executive barkeep!  Shawn Soole has been bringing a steady stream of cocktail expertise from around the world (about one a month), and inviting local industry and cocktail enthusiasts to sit in on the sessions.  Last week’s session with John Gakuru of Sagatiba cachaca was a timely to start moving away from the brown spirits  (we have been suffering through a bit of a bleak, cool spring here on the West Coast).

Sagatiba is newly available on the market here in BC, and I have to say, I’m excited by the prospect of a neutral spirit that actually has some flavour to it, and just in time for summer sipping!

As an aside, word is Sagatiba only has 64 calories per ounce, making it a great alternative for those folks who feel the calorie count on anything other than vodka is getting them into dangerous territory diet-wise.

So, in the spirit of Sagatiba and all things spring (a gal can hope for good weather even if isn’t forthcoming!), I whipped up this variation on a mule.  I’m calling it the Expat, — a fusion of tropical and English country garden ingredients.  It’s a little sweet, a little sour, and a little spice …  Make up a batch of rhubarb syrup and keep it in the fridge for up to a month for entertaining with cocktails, or just have a splash over ice topped with soda.

 

The Expat (created by Janice Mansfield, 2011)

  • 1 1/2 ounce Sagatiba
  • 3/4 ounce rhubarb syrup*
  • 1/2 ounce fresh lime juice

Shake with ice in a cocktail shaker, Strain into a highball glass filled with ice, top with

  • 4 ounces Ginger Beer.

Garnish with rhubarb and serve with a straw.

* Rhubarb Syrup

dissolve 3 cups sugar in 1 1/2 cups water.  Bring to the boil and add 6 cups chopped rhubarb.  Lower head and simmer until the rhubarb is soft, about 10 minutes .  Let cool and strain out the rhubarb.  Keep in the fridge for up to 1 month.

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