Savour Cacique | Sol Vibrante

 
You’ve got to go out on a limb sometimes because that’s where the fruit is.
— Will Rogers
 
 

We have all used the phrase “We live where you vacation.” But how lucky are we to live a place of such enviable, natural tranquility? And while your cousin in Manhattan or best friend in Shoreditch might think you are rubbing it in, the reality is, many of us aren’t fully enjoying everything our island nation has to offer! So to ensure that you are taking full advantage of the highly-anticipated mango season we are teaming up with our go-to cocktail craftsman, Kyle Jones, of Young’s Fine Wine. For this episode of #SavourCacique Kyle brings you the tastebud temptress, Sol Vibrante, fusing The Bahamas' freshest mangos with some of Brazil’s finest Cachaça. 

 The  'Sol Vibrante'  holding court with sweet mangoes. 

The 'Sol Vibrante' holding court with sweet mangoes. 

 
 

Summertime is the best of what could be.

 
 

Cacique. Why "Sol Vibrante" and why Bahamian mangos? 

Kyle. "Sol Vibrante” is Portuguese for 'vibrant sun.' I wanted to tie it back to the Brazilian base, the Avua Cachaça, and the fact that the colour looks like a fiery midday sun, much like the endless summer that is The Bahamas. Mango is my favorite food season in the islands, and I cannot eat enough of them! Sourcing locally is very important to me. These Bahamian mangoes came from Chiccharney Farms.  Aaron, one of the owners, is one of my go-to guys for what is fresh and in season anytime of year.

 
 Fresh local Bahamian mangoes steal the show. 

Fresh local Bahamian mangoes steal the show. 

 

Ingredients:

1 1/2 oz. Avua Prata Cachaça
1/4 oz. St Elizabeth All Spice Dram
1/2 oz. House made Orgeat
1/2 oz. Fresh Squeezed Lime Juice
1/4  Fresh Muddled Mango
3 Dashes Scrappy’s Orange bitters                                        Egg Whites

How To:

1) Combine all ingredients into a cocktail shaker and shake without ice. This is called a "dry shake" and is used to incorporate the egg white and break it down in the shaker.

2) Next, add the ice and shake again to cool.

3) Lastly, double strain into your cocktail glass and garnish with a mango slice. 

 
 
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Sol Vibrante is Portuguese for ‘vibrant sun.’ I wanted to tie it back to the Brazilian base, the Avua Cachaça, and the fact that the colour looks like a fiery midday sun, much like the endless summer that is The Bahamas.
— Kyle Jones

C. How would you describe the taste of Sol Vibrante?

You're immediately greeted with that anticipated fresh mango flavour the minute the cool glass rim meets your lips. Almost simultaneously, the vegetal somewhat grassy undertone in the Avua Cachaça adds a great complexity.  Then, to finish you get just a hint of the All-Spice Dram to round it off.  The mouth feel will be velvety and smooth due to the mix and the addition of orgeat and the egg white.

C. When and where would you recommend sipping on this cocktail ? 

K. On the beach of course, but really this can be anywhere.  It has enough body to it that it can be a dinner time aperitif or one to accompany you while enjoying the sun. 

 
 

C. Where do you start when creating a new drink ?

K. I always start by looking at the structure of a classic cocktail.  It’s a classic for a reason. It has stood the test of time for a reason too.  This one began as a classic daiquiri but as you can see quickly went in its own direction.

 
 

A Vibrant Sun. 

IMG_8115.jpg
 
 

C. For those who may not know, where did you discover your skills behind the bar ?

K. Its funny, I was always a pretty straight-edge kid growing up. I didn’t even have my first drink until I was 21!  When I discovered my love of cocktails I was in New York City. I moved there from Savannah where I'd put a good bit of bartending under my belt but nothing that compared to the rich and invigorating cocktail culture of New York. When truly pinpointing the person responsible for provoking the passion for this craft, one individual comes to mind - Jasper Soffer.  I met Jasper at a NYC gig at Jean Georges Spice Market.  He really showed me that there was more to bartending than mixing some ingredients together.  Jasper has since gone on to do some great things in the cocktail world including The Mulberry Project in NYC and MP pop ups in Tulum, Tel Aviv and most recently Reykjavík.  

C. Where do you get your inspiration when creating a new drink ?

K. There’s plenty of places to look whether its through social media channels or sitting at your local watering hole.  I like to look at what my favorite bars are doing in NYC, London or San Francisco. From there, I pick and choose little details I want to add to my repertoire. Recently, I completed the cocktail list for Social House here in Nassau and they asked me to include Shichimi Togarashi, which is a Japanese chili powder. This was an exciting challenge!

C. What cocktail creation are you most proud of ?

K. I think it would have to be the “Bombay Squall” as it was my first cocktail to ever be published.  It was in  "Fever Tree - The Art of Mixing” book that was released earlier this year.  I would say I have created more exciting, more original cocktails than this but this one stands out given that it was published under such a well-respected brand.

 
 

Savour Cacique |Culinary Experiences

 
 

Here at Cacique, we love to push boundaries - be it art, music, tableware or the culinary experience. That is why we are always on the look out for fresh new talent, with whom we can re-imagine classic cocktails and dishes. For enquiries about Cacique Culinary Experiences - tailor-made to wow the most discerning of palettes - please feel free to contact us.

Looking forward to our next gastronomic adventure! SS ;)