Call Domino’s Pizza and get out your mixing glasses. We think we have finally gone as far off the beaten path as this crazy culinary cocktail obsession can take us (well maybe not). Yesterday we created Honey Syrup infused with Fresh Oregano. Be brave and stay with us here. The honey and oregano complement each other in a see-saw balancing act of sweet and savory. The spicy oregano offers a pizza parlor aroma above the syrup while the rich soothing honey coats your tongue and lays a sweet backdrop to the whole. Our first thought was to throw in the towel and use the syrup to glaze some chicken for dinner. We still reserve this option for a later date.
Fearlessly we forged on and started testing base spirits to play with the complex flavors of our Honey Oregano Syrup. The flavors in Gin wrestled for dominance as did those in dark spirits. We found that a more neutral base of Vodka or Light Rum worked very well but then the Oregano dominated the drink and was slightly overpowering. A squeeze of lime in the Rum based cocktail toned down the Oregano a bit and led us to the idea of using Cachaça. This Brazilian cane spirit has just enough flavor to hold up to the spicy syrup and with a bit of lime the whole thing rounds out nicely. With this we give you our intriguing and rather unorthodox version of the Caipirinha, (AKA Honey Oregano Caipirinha).
THE HONEY OREGANO SYRUP
In a Small Saucepan Add
- 1 Cup Honey
- 1 ¼ Cup Water
- Bring to a Boil
Stir Well and Shut of the Heat. Add ¼ Cup Fresh Oregano Leaves. Steep for 30 Minutes, Strain and Cool. Put Up in a Sterile Bottle and Keep Refrigerated.
THE HONEY OREGANO CAIPIRINHA
In a Rocks Glass Muddle
- 1 Lime Wedge
- 1 Ounce of Honey Oregano Syrup
- 2 Ounces of Cachaça
Top with Crushed Ice. Splash with Club Soda. Garnish with Fresh Oregano & Lime.