Orange Jicama Cocktail

I've always wanted to make a jicama martini or a jicama cocktail, and finally I've done so. Another victory for our intrepid team of researchers at the Creeps Science Department.

Jicama has a slight bland funk to it, one that doesn't matter so much when you eat it raw but it sure as heck stands out when you're drinking the juice. The original plan had been to make it a vodka-based martini, but instead I opted to fight funk with funk. Rather than trying to mask the odd vegetable whang of jicama, I threw something equally pungent at it: Cachaca.

And not just any Cachaca, but Ypioca Gold, the granddaddy of all powerfully senses-reshuffling mega-fermented Brazilian golden goodness.

So what's the recipe? The envelope, please:

3 parts freshly juiced jicama
1 part cachaca
1 part Cointreau
1 tbsp sugar

Shake well. Garnish with orange slice if you got one (I didn't).



This "wild root cream oil" kinda bev'age obviously isn't for everyone. Me, I'm fine with it minus the Cointreau, but I think the average palate would take to it a little better with that orangey touch. You may be just fine using Grandma but I'm a snob and must have my Cointreau. (I haven't tried Mandarine Napoléon yet but it's on my to-drink list.)


Wasn't inclined to give this'n a clever name - the "Orange Jicama" suits me fine. I think the turnip-like rooty-grassy zing of jicama might be even better paired with the smooth and cucumberly Hendrick's Gin, and experiments in the "Hendrick's Jicama" are forthcoming. I might also attempt a theoretical drink called a "Hillbilly Jicama", with bourbon or Southern Comfort as the kicker.