The Caipirinha, a fairly famous now anyway Brazilian drink, made with Catchasa, lime and sugar. Where it used this drink as an introduction to the tools you need in your own bar.
To help show you to understand that the features of a muddler and how to use it properly, I'm going to mix up a drink that is taking off pretty well right. It’s called the Caipirinha. It comes from Brazil and that’s a really simple drink. You want to start off with a rocks glass. So this is the rocks glass, also called an old fashioned glass. The same way, that this is a cocktail glass also called the Martini Glass. So it is named after the drink that is most famously served in it. The Old Fashioned is served in an old-fashioned glass. You need to have a nice strong bottom of it because we are going to muddle it. If you use a very thin bottomed glass, it might crack.
We now take and place in a half of lime that has been broken into quarters. On top of that, using our butter spoon, we take some sugar and add in a cup of tablespoons of sugar. We now take and muddle it.
Now, the reason I am adding granulated sugar rather than a simple set up here is because I’m actually using the sugar granules to be an abrasive against the skin. They help me workout flavors out of the lime skin as well as the juice of the limes themselves.
So you see how effective that was in getting the juice out of those limes. If I tried doing this through the ice, I would know it’s effective as that. We’re now going to add in the ice. Then I'm going to add in 2 ounces of Catchasa. You can think of Catchasa as being similar to a white rum. It’s made from sugar rather than molasses. Rum is made from molasses, Catchasa is made from sugar, and it’s got a slightly different flavor to it than a white rum would, or even a white rum agricole or rum agricole is also made out of sugar.
We then pour that in, grab a stir stick, stir it briefly, this is chilling the drink as well as getting some of the water out of the ice to calm down the fire of the Catchasa. Let’s top off with ice. I'll serve with the couple of sip straws and there we have the Caipirinha made with tools from your bar.
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