Do you find yourself with bottles of spirits you don’t use often: the Limoncello you bought on impulse, the cachaça you used once to make Caipirinhas, the saké you never get around to drinking with take-out sushi?
Could you use the space they take up to store something else?
Look for holiday cocktail recipes that use those ingredients, and clear those bottles from the shelf.
Jason Oh, Beverage Manager of the Haru Japanese restaurant chain, shared his recipes for some of Haru’s holiday cocktails, including a Cranberry Caipirinha. It’s helping us use up the cachaça, while looking colorful and tasting great.
Have Limoncello? Here’s a recipe for a Limoncello Cranberry Spritzer.
CRANBERRY CAIPIRINHA RECIPE
Christmas is in the air and on the palate with this Cranberry Caipirinha. Photo courtesy Haru Sushi.
1. MUDDLE limes, cranberries and orange slice in a shaker; mix in brown sugar.
2. ADD cachaça, cranberry juice and cinnamon sugar. Shake and strain into a rocks glass.
3. GARNISH with one or two cinnamon sticks.
A FOLLOW-UP TIP
If you have more than a few bottles that need to be drunk—and no occasion in sight—simply give them as “party favors” to the people who come over for the Cranberry Caipirinhas.
Your white elephants are someone else’s celebration!
Comments are closed.