Food & beverage with stories behind them are trendy. So is cutting down on waste and labor.
This drink has all of those, and is also served in Bay 6, a micro-bar in Wash, a former carwash in Nashville that has been turned into a foodservice incubator.
Foodservice incubators are trendy too.
For this $15 drink, which is named for a quote from writer Wendell Berry about managing land carefully, managing partner Beau Gaultier starts by infusing cachaça with the spent grounds of Café du Monde coffee, which is dark roast coffee blended with chicory.
Separately he combines pineapple husk with sugar and citric acid and then adds day-old pineapple juice.
He combines 2 ounces of the coffee cachaça with 1.5 ounces of the acidified pineapple syrup, shakes them with ice and strains that through a fine mesh sieve into a coupe that he garnishes with a dehydrated lime wheel.
“The result is a Cuban Daiquiri-esque cocktail that starts juicy but ends bitter,” Gaultier said. “Every ingredient is a complimentary flavor of every other one: Chicory plays nice with coffee, coffee goes great with funky cachaça, and cachaça and pineapple are a match made in heaven.”
He added that, although it’s a relatively labor-intensive drink on the back end, at service it just requires two touches, saving a lot of time. Also, the use of citric acid and leftover parts of the pineapple make it much less expensive than using fresh lemon or lime juice.