This intriguing liqueur begins with raisin, candied fig, and cookie on the nose. It has a delicate, layered body which combines notes of dried apricot, black tea, honey, hay, baking spice, and maple with a long, persistent finish.

Where does it come from?

New Deal teamed up with Portland coffee-roasters, Water Avenue Coffee on this project. They have a long-standing relationship with the Menendez family in El Salvador and have sourced this Cascara from a high-elevation grown Pacamara varietal of coffee.

What is Cascara?

Cascara (“husk” in spanish) is the fruit of the coffee seed, sometimes called a coffee cherry. Usually, in the coffee production process, the fruit is discarded and only the coffee seed is retained. However, the skins can be dried and made into a rather pleasant-flavored tea. This led to experimentation and ultimately to making the cascara into a liqueur.

Cascara Liqueur 

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 RECOMMENDED SERVING

 

Cascara Old Fashioned

  • 2 oz Distiller’s Reserve Rye Whiskey
  • ½ oz Cascara Liqueur
  • 2 dashes Angostura bitters
  • 2 dashes orange bitters
  • 1 orange peel for garnish

Stir all ingredients with ice and strain into an Old Fashioned glass over one large ice cube. Garnish with an orange peel.

 

Need more inspiration?  
Visit New Deal Distillery cocktail page.  

 

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