Sagatiba, the Art of the Cocktail @ the Whitney Museum of Art

On Wednesday, August 1st, Sagatiba Cachaça invited spirits industry leaders, top mixologists, members of the press, and nightlife and bar professionals to the Whitney Museum of American Art in a truly unique celebration of the Art of the Cocktail.  Guests including Charlotte Voisey, Alan Katz, LeNell Smothers, Sasha Petraske, Matt Ge, and Leo Degroff enjoyed new Latin classic cocktails and original Sagatiba creations by Willy Shine and Aisha Sharpe of Contemporary Cocktails prior to a private viewing of the exhibition, Summer of Love: Art in the Psychedelic Era. Shine and Sharpe’s  “Sagadelic” (Sagatiba Pura, honey, lemon & pomegranate juices, and sparkling water) and “A Brazoni in Thyme” (Sagatiba Pura with muddled cucumber, melon and thyme shaken with Campari and sweet vermouth, served over frozen melon balls) provided delicious and colorful refreshment on a warm summer night.

Following the tour, limousines whisked the revelers downtown to hotspot Thor @ Hotel on Rivington for another round of Sagatiba signature drinks created by celebrated and emerging mixologists. Eben Klemm’s “Vento Arance” created for Tales of the Cocktail in New Orleans, blends orange-peel infused Sagatiba Pura, prime arance, blood-orange rose syrup, and mandarin puree. Ryan Magerian’s “Amazonian Love Honey”, also created for the New Orleans event, paired Sagatiba Pura with fresh orange and lemon juices, honey, handmade bitters, and a splash of prosecco. Somer Perez, beverage director at Thor, crafted a delightfully refreshing cocktail with an Italian twist: the “Bela Vista” featured Sagatiba Pura shaken with fresh pineapple, mint, lemon juice, and Galliano.

A Brazoni In Thyme
Original drink by Willy Shine and Aisha Sharpe

Muddled cucumbers, honeydew melon, fresh thyme
1.5 oz Sagatiba Cachaca
1 oz sweet Italian vermouth
.5 oz Campari
Frozen melon balls & thyme sprig garnish

Muddle cucumbers, honeydew melons, fresh thyme and add the rest of the ingredients shake and double strain into an old fashioned glass over frozen melon balls and garnished with a sprig of thyme.  Nice one!

Original drink by Willy Shine and Aisha Sharpe

.75 oz fresh lemon
1 oz honey syrup (3-1 honey to water)
.75 oz pom wonderful
1.5 oz Sagatiba pura
1-1.5 oz Pellegrino

Pour all ingredients accept sprite into cocktail shaker and shake.
Strain over cubed a hi-ball glass, top San pelegrino. Garnish with a long lemon twist

Amazonian Love Honey
by Ryan Magarian

1 1/2 oz. Sagatiba Pura
3/4 oz. Clover honey syrup (1:1 honey to water)
1/2 oz. freshly squeezed lemon luice
3/4 oz. fresh squeezed orange juice
2 dashes Regan’s No. 6 Orange Bitters
1 oz. Prosecco

Shake Sagatiba, honey syrup, lemon and orange juices and bitters with ice.  Strain into a flute and finish with prosecco.

Vento Arance
by Eben Klemm

1-1/2 ounces orange peel infused Sagatiba Pura
1 ounce prime arance 
1/2 ounce blood orange rose syrup*
1/2 ounce mandarin puree

Shake all ingredients with ice and serve up in a cocktail glass.  Garnish with an orange wedge and rosemary spear

*Blood orange rose syrup
4 cups sugar
10 whole star anis
2 jars rose or rosehip jam
3 cups orange juice
1 cup Campari
Rose water

mix sugar and anis with just enough water to give it the consistency of wet sand and bring to a boil.  Do not stir.
Immediately add all ingredients except rose water.  Stir in and return to boil.  Add rose water, remove from heat and strain.

Bela Vista
Somer Perez, Thor @ Hotel on Rivington

1 1/2oz. Sagatiba Cachaca
1/2 oz. Galliano
5-6 pineapple cubes
3 mint sprigs
1 oz. lemon juice

Shake and strain into a rocks glass filled with ice.  Garnish with a pineapple wedge.

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