There’s a lot going on in that title. I know. Forgive me. I’m trying to shove all the fruits I’ve been eating lately into something I can drink. And when I say eat I really mean grill.
This time it was for the folks over at Serious Eats; they enjoy a good grilled fruit drink every once in awhile. One life altering aspect of this drink, besides telling people you own and have used a bottle of cachaça, is that you get to grill cherries. I’m sure you’re reading that sentence and going… and? No, but really, have you done this before? Have you experienced these awesome morsels that have somehow gotten transformed on the grill from just yum into the intoxicatingly rich, smoky, sweet bites? Do yourself a favor and grill a bunch of these, not just for the drink, and then while you’re sipping your cocktail, pop these in your mouth. By the handful. Also, I’m grilling lime wheels, which is sorta covering up the fact that I’m still finding sad, sad limes at the store
Oh! So let’s talk about the cachaça for a second. Cachaça is the national spirit of Brazil and is a very close cousin of rum. In fact, we could just call them siblings. The only major difference, if we’re generalizing here, is that cachaça does not have to be aged, unlike rum which needs to be aged to some degree. It’s distilled from fresh sugarcane, like rhum agricole and has that funky aspect in the flavor profile. For this recipe we’re actually using aged cachaça, so if you just can’t get your hands on that, substitute a golden rum like Flor de Caña 12 Year (I tried both versions and quite frankly, am a fan of both for this drink).
So have I piqued your interests in grilling up some fruit? Let’s have at it…
