Here in the Pacific Northwest, we seem to have transitioned from winter directly to summer. For me that means it’s time to rediscover cachaça, especially as International Cachaça Day approaches us on June 12. Tonight I’m enjoying a bottle of Boca Loca that was sent to me for review.
Boca Loca (“Crazy Lips” in Portuguese) comes to us from the Brazilian state of Sao Paulo. On the nose, the scent of sugar cane is dominant. On the tongue, it’s quite sweet, with some melon flavors and maybe even some peach, with some additional vegetal flavors that I find I like in a quality cachaça.
Boca Loca makes a fantastic caipirinha, but we’ve already covered that drink at Two at the Most, so I wanted to discover something a little different. Most cachaça recipes stick to a fairly tried and true, narrow range of pairing the spirit with fruit and lime juice.
That’s why the recipe for the Pearl Button caught my eye. The inclusion of Lillet, one of my favorite fortified wines, made me interested to try this highball recipe created by Naren Young for Bobo Restaurant.
2 oz cachaça (Boca Loca)
0.75 oz Lillet
0.5 oz lime juice
4 ounces San Pellegrino limonata (sub sparkling lemonade)
Shake cachaça, Lillet, and lime juice and strain into ice filled highball glass. Top with lemonade, and garnish with grapefruit wheel.
I rarely find grapefruit I like here, so I substituted a lime wheel and a dash of grapefruit bitters.
I found the result to be pleasantly dry. It allows the flavor of the Boca Loca to come through in a very pleasant way. This will definitely enter the rotation of cachaça drinks in my home bar.
Boca Loca is a quality affordable cachaça, retailing for around $20 a bottle. Pick up some of your own to celebrate International Cachaça Day. What’s your favorite cachaça drink?