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 FeedsCa Mau Cooler
By Jonathan M. Forester on Aug 17, 2009 | In Cocktail Revolution, Cocktail Hour (Recipes) | 1 feedback »
On a really hot day like today you need something to cool you off that's refreshing and with a bit of spice. So in honor of a hot and steamy city in Vietnam, where the temperature and humidity can both hit 99, here's the Ca Mau Cooler.
Ca Mau Cooler
2 oz gin
1.25 oz ginger syrup (1 part ginger juice to 1 part sugar)
1 very small, seedless, slice of jalapeno pepper (This can be omitted if you don't want the added spice. But I feel that if you are going to sweat, it might as well be worth it.)
1/2 handful of cilantro
.75 oz lime juice
Muddle well. Shake very well and double strain into a 12 oz glass, add 4-6 oz seltzer, stir gently, and top with ice. Garnish with a lime wheel.
Drink. Repeat as needed.
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