Jabuticaba Caipirinha
Jabuticaba Caipirinha is a fruity, citrus and sour cocktail made with Cachaça, with moderate flavor complexity.
Ingredients
- 1/2 lime
- 30 ml jabuticaba Le Fruit syrup (Brazilian grape-like berry; recommended: MONIN)
- 50 ml unaged cachaça
- Ice
Method
- In a rocks glass, add the half lime cut into pieces, peel side down, and muddle gently.
- Add the jabuticaba Le Fruit.
- Fill the glass with ice.
- Finish with the unaged cachaça and stir hard, pulling the lime up from the bottom.
FAQ
What is in a Jabuticaba Caipirinha?
A Jabuticaba Caipirinha is made with 1/2 lime, 30 ml jabuticaba Le Fruit syrup (Brazilian grape-like berry; recommended: MONIN), 50 ml unaged cachaça and Ice.
When should you serve a Jabuticaba Caipirinha?
A Jabuticaba Caipirinha fits a barbecue, the beach, a party, a hot day, easy prep and a Brazilian table.
What can I use instead of cachaça?
Cachaça is a Brazilian cane spirit. Without it, the drink is no longer the same recipe. An unaged rhum agricole is the closest stand-in; white rum is a last resort and will taste different.
What is the bartender tip for a Jabuticaba Caipirinha?
The Le Fruit (MONIN) replaces both sugar and fruit: 30 ml is enough — more than that buries the lime. Muddle the lime lightly: the bitterness comes from the peel oils. Unaged cachaça lets the jabuticaba show; gold cachaça disappears. 50 ml is this recipe's pour; if it feels short, add 10 ml, without becoming the 70 ml classic caipirinha. Ice to the brim. The catalog's Jabuti is a jabuticaba liqueur sour served up in a coupe — a different recipe.