Celebrating the incredible flavours from the beautiful country of Brazil
The conversation around terroir in the world of spirits is rarely had and it’s something we’re exploring throughout 2018 at The House of Botanicals with our Single Origin series, kicking things off with Brazilian Bitters.
A unique formulation created by Adam Elan-Elmegirab in 2017, these Brazilian Bitters are focused on six key botanicals all of which originated from Brazil; tonka beans, cacao nibs, dried coconut, Arabica coffee, vanilla and black pepper, with additional botanicals selected for their complimentary flavours and their wide usage in Brazilian food and drinks, helping create aromatics and flavour unlike any other.
We intend to source all botanicals directly from growers and farmers wherever possible, with a percentage of the profits donated to a Brazilian charity.
- Tonka beans (Brazil)
- Cacao nibs (Brazil)
- Dried coconut (Brazil)
- Black peppercorns (Brazil)
- Fazendo Pantano coffee (Brazil)
- Vanilla beans (Brazil)
- Ceylon cinnamon (Sri Lanka)
- Fennel seed (Italy)
- Mace blades (Indonesia)
- Allspice berries (Jamaica)
- Cloves (Sri Lanka)
- Rhubarb root (China)
- Gentian root (France)
Nose: Complex vanilla, almond, cherry, smoke and cracked peppercorns.
Taste: Warm baking spice, clove, and tonka with hints of sweet coconut, spicy mace and flamed cinnamon.
Finish: Long, spiced and bittersweet with toasted almond throughout.
- 60ml / 2oz El Dorado 15 year old rum
- 30ml / 1oz Cocchi Vermouth di Torino
- 3 Dashes Dr. Adam Elmegirab’s Brazilian Bitters
- 1 Dash Orange Curaçao
Add all ingredients to mixing glass, fill with cubed ice and stir for 15-20 seconds. Strain into a chilled cocktail glass and garnish with fresh orange zest and a cocktail cherry
Origin of drink unknown