Trying to design something for a party with an Asian stir fry, food ginger-garlic-soy-citrus flavors. Hostess requested St. Germain or Midori. She hates mezcal and smoky whiskey. So this is the Esmeralda but with bourbon and it’s pretty good.
2 oz Leblon cachaca
.75 oz St. Germain
.5oz bourbon
Juice of one not very juicy lime
Simple syrup to taste (doesn’t need as much as the original recipe)
Let one of my kids taste it and their only comment is that it could use a pinch of salt flavor (probably because it’s missing the Islay it’s too flat). I do have smoked Maldon, may try a grain of that next time, and lemon not lime - this doesn’t hit so hard despite being mostly booze so I think I can evaluate one more today.
Ended up doing something almost as described above, but with a little ginger/lemon white appetativo. Which, oddly, seemed to erase the St. Germain. So I increased it and then, because it was batched, added some water and San Pellegrino Limonata soda. It was well received but I think next time would do the Esmeralda but yuzu for the citrus and Japanese whiskey for the Islay, pinch of salt and it would honestly be a great match for the food.
Also, in regards to matching a meal of stir fry would like to recommend a drink one of my friends gave me:
Ginger beer
Coconut rum (high proof)
Pineapple juice
Lime
Cilantro
I’ve always had trouble pairing cocktails with that flavor profile; let us know how it goes with the food!