• Dan Green

Caravedo Coat of Arms

It's been quite a while (nearly a year) and I've been feeling bad for largely neglecting this site. But I'm back and I've been busy, so let's get into it. Recipe first, story time later.

The Caravedo Coat of Arms

A few mint leaves

1/2 of a lime

1/4 of a mandarin or small orange

1 1/2 oz. of Pisco Mosto Verde (preferably Caravedo)

1/2 oz. Amaretto

1 oz. Oleo-Saccharum

Put the pieces of lime, orange and mint into a shaker and muddle. Add the rest of the ingredients with ice and give it a shake. Double strain into a rocks glass filled with cracked ice. Garnish with two lime "shields" and a sprig of mint.

You don't really see oleo-saccharum used that frequently so, if you're unfamiliar, it's basically a syrup made using citrus peels (I used grapefruit) and sugar. There are some brands out there that produce bottled oleo-saccharum but, if you have the means, I recommend making it yourself. I used the How to Drink method and it turned out great.

This recipe came about very organically. My wife, Izzi, has been doing more juicing lately so we have a variety of fruit stocked in our kitchen, one of which being grapefruit. Izzi wanted to juice them so before she got a hold of them, I swiped the skins and decided to make a syrup I'd wanted to try for a long while - oleo-saccharum. You can make it with pretty much any citrus peel you want but the way I first saw it made was with grapefruit. So, I peeled the skins of four grapefruits, put them in a container, covered them in sugar (about 3/4 cups-worth), and let them sweat out the oils for a good six hours, shaking it up every hour. I put all the contents into a pot and added 3/4 cup of sugar and an equal part water, brought it to a simmer and let it do it's thing for a couple minutes, making sure all of the sugar had dissolved. I then let it cool and strained it into a bottle.

At this point, I had to decide what exactly I wanted to do with the stuff. There are quite a few punches and cocktails out there that call for oleo-saccharum but I was having trouble picking one out and came to the conclusion that I should just whip something up.

I looked at the bar and decided on pisco as the main spirit for the drink. I've been on a pisco kick since I first tried it about a year ago. I recently acquired a bottle of pisco from Caravedo, a high-end, Peruvian distiller known for making quality product true to the roots of the spirit and I thought that it would pair well with this very grapefruit-y syrup. If you're unfamiliar with pisco, it's essentially a South American brandy made from fermented grape juice.

I then turned to the fridge and grabbed a lime, some mint and one of the small oranges we had laying around. I'm not sure why I decided to muddle them, maybe it was simply because I didn't feel like dirtying the citrus press, at any rate, I believe that it was a great move as the oils from the orange and lime peels would be expressed into the drink, underscoring the nature of the oleo-saccharum. The amaretto was added to interject a dark sweetness into the sour of the citrus.

After muddling, adding ice and giving it a good shake, I poured it over some cracked ice and chucked in a couple spare pieces of lime as a garnish that amount to a quarter of the fruit. They were cut into pieces that look like little shields to me, hence the name "coat of arms." The final piece of the puzzle was a sprig of mint - it's an icy, citrusy, summery beverage and mint just adds a refreshing olfactory element.

I took one sip and knew that this was the drink to get me back to updating this blog.

It's been a long time since my last post. I became distracted and lost my routine of developing and posting cocktails and focused on other projects. My band started writing more songs, recording, and playing shows - we even went on a little tour. Shortly after all that, the world fell apart and is still churning, trying to piece itself back together - but between the Covid-19 pandemic and the wave of momentum behind the world-wide protests of police brutality and institutional racism, it's clear that we are a long way away from resolving either issue. The world is changing, hopefully for the better. There seems to be a surge of awareness of how our lives and interests are connected and how we all effect each other and also how we need to do better in all aspects of our society. This post is not meant to distract from those important issues; they should always be on our minds. This blog is just a creative outlet for me but if it could be used for any good, then it should. These are just a few worthy organizations that could use your support:

Black Lives Matter

Color of Change


Human Rights Campaign

Well, that'll do it for this post; thank you for reading and if you try this or any of my recipes, I'd love to hear about it. I've got a few more recipes lined up that I'm really excited about so stay tuned. It's good to be back.

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