Another Day in Poe's Kitchen at The Rattlesnake

Chef Brian Poe shows you the world in the back of the house.

Think Drinks: Southern Baptist Brazilian Sweet T

While hashing out this week’s Unleashed menu on the Rattlesnake roof deck, my crew and I came up with just the sort of super-refreshing quaff we could have all used in this heat—one I bet you could use right now. In fact, I’m so sure you need a Southern Baptist Brazilian Sweet T (how’s that for a handle?), I’m going to give you the recipe just in case you can’t make it in to Poe’s Kitchen tonight.

Back home in Georgia when I was growing up, we garnished our sun tea like a cocktail—after making it by setting large glass jars filled with water and tea bags outdoors to steep in the sunshine, we would pour it over ice with a squeeze of lemon, some fresh mint, and a few sliced peaches. Like a good Southern Baptist, I can’t tell you whether any alcohol ever made its way into the mix.

I’m a good Brazilian too—not by birth but by nature; I enjoy  the culture and cuisine of Brazil as much as any Brazilian you’ll ever meet, not to mention the cachaça. So when I combine a glass of the sugarcane goodness that is Beija with Southern sweet-tea vodka, I’ve got the best of both worlds in a beverage. One vodka brand I recommend is Firefly—in fact, I recommend you click on its website and turn up your speakers before you start bartending; the soundtrack sets the mood for the mixology. (Then again, so does a little Stan Getz.)

Dan Sweet T 2
Dan is in the mood to make you a Sweet T.

The Sweet T will be featured on the Unleashed menu this week, and I sense it may make its way onto the regular menu soon—along with many of the other Unleashed specials you’ve been eating up lately!
Southern Baptist Brazilian Sweet T

1 oz. Jeremiah Weed Sweet Tea-and-Peach Vodka
1/2 oz. Firefly Vodka
1 oz. Beija cachaça
2 oz. lemonade
1 oz. iced tea
Splash of sprite
5 mint leaves, broken in half
1 slice fresh peach and mint sprig to garnish

Combine in a martini shaker with ice, shake then pour into a pint glass full of ice and garnish with a sprig of mint and slice of peach. Serves 1.


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