Welcome to Drinking the World; my thoughts on fine libations, special spirits, and fabulous cocktails. My name is Jonathan M. Forester and I'm a food & beverage writer / consultant. Formerly partner in Winterport Winery and Penobscot Bay Brewery from 2007-2009. I'm also in the process of starting up an artisanal, micro-batch distillery specializing in super premium spirits. These will include bourbon, rye, and single malt whiskey, peach, pear, and apple brandy, a variety of aged rum, and gin. The style will be American from the Gilded Age, the last 25 years of the 19th century.
I am going to add to this site as quickly as I can, but I am a bit pressed for time. I have around 200+ pieces already written to post here, as well as hundreds of cocktail recipes. As time permits I will add them to the archives.
If the post is dated prior to December 13, 2008, it was previously published at Slashfood.com / AOL.com.
XML FeedsSouth of the Rio
By Jonathan M. Forester on Feb 27, 2009 | In Cocktail Revolution, Cocktail Hour (Recipes) | 1 feedback »
photo by Peter Pioppo from Studio P
South of the Rio created by Junior Merino
4/6 lime
2 slices of English cucumber
1/6 of Jalapeno, seeded
¾ oz The Liquid Chef Agave Nectar
2 oz Leblon Cachaca
Rim the glass with The Liquid Chef Hibiscus-Rose Salt
Muddle the first four ingredients, then add Leblon, ice, shake and double strain with a hawthorn strainer and a fine mesh strainer into a martini glass.
This cocktail is available at Tequilas Restaurant, 1602 Locust St, Philadelphia, PA 19103
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