The Baccarat Hotel in New York is the first venue to have an on-menu cocktail with Avuá Cachaça’s new Jequitiba Rosa, a limited-edition wood-aged cachaça that was recently released.
It is the third native wood expression in Avua’s series, named for the homegrown South American woods in which they are aged and the only one aged in this wood available in the United States. Jequitibá Rosa wood is found widely throughout Brazil, and its barrels impart a golden color, delicate flavor, and complex bouquet upon the spirit aged within.
The Guillotine is an interpretation of a Penicillin cocktail using Avuá Cachaça, Drambuie, and cardamom in addition to the traditional ingredients of lemon, ginger, and honey. The Guillotine’s name refers to the sharp and bold flavors that work in tandem throughout the drink, as well as the tall structured build of the Mille Nuit Flute.
Courtesy of Antoine Hodge, Baccarat Hotel, New York
- 1 1/2 oz. Avuá Jequitibá Rosa Cachaça
- 1 oz. Lemon Juice
- 3/4 oz. Ginger Juice
- 1/2 oz. Drambuie
- 1/4 oz. Cardamom Honey
- 2 dashes Cardamom Bitters
- Laphroaig (for Rinse)
- Dired Kumquat and Bee Pollen (for Garnish)
Preparation: Add all ingredients to cocktail shaker and shake. Pour into a stemless, Laphroaig-rinsed Mille Nuit Champagne Flute. Garnish with a dried kumquat and bee pollen.