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 currently the dining editor for Next magazine (nextmagazine.com) where he writes a weekly restaurant review column which also features Manhattan's best food and drink recipes from the finest chef's and bartenders on the island. In 2010 he was published in Foodista’s Best of Food Blogs Cookbook. He toiled as web editor for industry leader Interior Design magazine for several years and has also written for New York magazine, Travel & Leisure and Woman’s Day.
A proud graduate of the University of New Hampshire, one of the nation’s top drinking schools, 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 recently published his first novel, the pale of memory, available on Amazon.com, BarnesAndNoble.com, and iUniverse.com. He is in the midst of writing a second.
Twitter/tweet/twat him @kaleidabox