I had been asked if I preferred savory or sweet cocktails but Michel knows what I like. I still recall his hoisin sauce gin cocktail with fondness. We tried to talk him into recreating the drink with Caliche but he doesn’t like to repeat himself. One day I’ll get the specs though.
I’d describe this cocktail made with Caliche, Cynar, Tequila, Aperol and Michel’s homemade curacao as boozey. I was glad for that chunk of Neve ice in there! Everything was exquisitely balanced and every sip revealed a hint of spice.
Next, I got the only up cocktail of the night. Naturally, Michel would want to feature his wonderful line of ice in addition to Caliche but for me, he gave me boozey drink with Caliche, Maraschino and Torani Amer.
Both cocktails though rum based could have been very well been whiskey based. I was delighted how well Caliche played with others. Who says rum always has to be tropical? Sure, Caliche makes a good mojito but it can stand up to the bold amari and other modifiers.
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© The Minty // LACocktails.com 2013