The Moon in June
Shake with ice:
1 oz pineapple juice
0.5 oz pineapple gum syrup
0.5 oz lime juice
Strain into a collins glass filled with crushed ice.
Float 0.25 oz crème de cassis.
Cane & Table, New Orleans, Louisiana
Rancio Sec/Vi Ranci
Tresmontaine ‘Tabacal’ Rancio NV
Tresmontaine ‘Tabacal’ Rancio is the last Rancio produced by legendary Roussillon winemaker Fernand Baixas at Arnaud de Villeneuve, prior to his "retirement." (He can now be found with other raconteurs at nearby Domaine de Rombeau.) The blend is 100% Grenache blanc from the 2002 and 2003 vintages, exposed to the elements in glass demijohns for 18 months, then returned to the cellars to rest in old foudres and barrique for an additional 10 years. Full details
|Oxidative/Oxidized Wine; Dry
Batavia Arrack van Oosten
Java 50.0% ABV
From the late 17th to 19th century, in an age when “Punch” was a celebration of all things then exotic—citrus, sugar, and spice—no Punch was without a true Batavia Arrack. Made from sugar cane and fermented red rice, and bottled at elevated proof without aging, Batavia Arrack van Oosten combines smoky fruitiness with a vegetal funk that soaks up tea, lemon, and sugar in the punch bowl. Beyond these uses, Batavia Arrack is also today found in boutique European chocolates and cocktails at Bali resorts and bars across the USA. Full details