Solbeso, roughly translated to "sun-kissed" I suppose, has recently launched the first spirit to have been distilled from the cacao fruit (hand-sourced from countries such as Peru and Ecuador), resulting in smooth, concentrated aromas and a refined flavor. Although currently only available in Miami and NYC during this preliminary phase, below are several cocktails to ask for by name--and to make in your own home soon!
The Birds & The Bees
2 parts Solbeso
.5 part lemon juice
.5 part honey syrup
Combine ingredients into a shaker filled with ice. Shake, then strain into a cocktail glass and garnish with a lemon peel.
Solbeso + Iced Tea
2 parts Solbeso
2.75 parts iced tea
.75 part simple syrup
Build in a highball glass over cubed ice. Stir and garnish with a wheel of lemon.
After weathering a soul-shredding career as a theatrical agent that lasted entirely too long, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currenly the senior editor for Carnsmedia, was web editor for Interior Design and the dining editor for Next magazine (nextmagazine.com) where he wrote a weekly restaurant review column which also featured Manhattan's best food and drink recipes from the finest chefs and bartenders on the island. He has written for New York magazine, Travel & Leisure and Woman’s Day, among others, and his recipe for Wicked Good Clam Chowdah from this blog was published by Andrews McMeel in Foodista’s Best of Food Blogs Cookbook.
A proud graduate of the University of New Hampshire, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood's books are available on Amazon.com, BarnesAndNoble.com, and iUniverse.com.
Twitter/tweet/twat him @kaleidabox