Feb 10, 2010
Mixologist Márcio Silva walks almost every day to a nearby fruit stand to buy the fruits and herbs that he’ll use that evening at Sub Astor, São Paulo’s hottest speakeasy-style bar (i.e. no sign on the door, just like in the U.S. Prohibition Era). “Everything is made to order, we don’t prepare any of our fruit purées until the minute the client orders the drink”, he says. Silva mashes granny smith apples in a mortar with lemon and syrup, then shakes it up with gin and Cointreau and strains to make the “Apple White Lady ». A similarly fresh purée, made by pounding pears, grapes and basil leaves, is the basis for the « Gipsy Martini », which gets its kick from Poire and vodka, and is garnished with edible flowers and spiced with a dash of cinammon syrup. Nostalgics have a soft spot for the caju amigo, a classic made with cashew fruit – both fresh and in a compote – topped with ice, sugar and a large helping of vodka.
Sub Astor: Rua Delfina, 163, São Paulo, Brazil, tel. 55-11 3815-1364
More Sub Astor on this blog:
Photos of the small-plate goodies served at Sub Astor, São Paulo's first speakeasy bar