I developed the Flying Down to Rio cocktail for the Summer menu at Archer Bar, the beverage program I have been running in my neighborhood of Downtown Jersey City, NJ. It’s a variation on a Pina Colada or a Painkiller cocktail, which are both fruity and tropical, perfect for the hot weather. It’s made with Avua Cachaca Amburana which has been matured for at least twenty four months in casks made from amburana, an indigenous wood found only in the forests of Latin America. The resulting spirit offers warm, savory notes of allspice, cinnamon, vanilla and Thai basil, backed by earthy sugarcane, with a hint of toasted almond on the finish.
This drink has defintely been the hit of the summer being one of the top sellers and also garnered a lot of attention over the past few months, (I even made it on a facebook live segment for Refinery29). I was on Avua’s Team USA, representing some of the best bartenders on the U.S. cocktail landscape during the Rio 2016 Olympic Games. Our job was to try to inspire Americans to drink better, upgrade their cocktail game and embrace Brazils national spirit, and the only cachaca brand from Rio de Janeiro available in the US – Avua Cachaca.
I wanted to pay homage to where the cachaca was from regionally when naming the drink but also keep it playful and fun. I have always been a classic movie fan and what says “escape to paradise” more than a musical with Fred Astaire and Ginger Rogers in it? This drink makes me want to dance the night away! The most important thing about tiki drinks to me is the experience, I want to feel transported, this drink will surely do it. Make 2. The gold leaf flamingo glasses from Love & Victory don’t hurt either. Aren’t they darling? This was the perfect drink to serve in them!
Flying Down to Rio
1 1/2 oz. Avua Cachaca Amburana
1/2 oz. Giffard Banana Liqueur
3/4 oz. Coconut Cream
1 oz. Pineapple Juice
1/2 oz. Orange Juice
Add all ingredients to tin, dry shake, and pour into desired serving vessel, top with crushed ice, and garnish with grated nutmeg, and pineapple leaves. Throw a parasol on there if you have one too!