Jaboo Raíz
Jaboo Raíz is a fruity, spiced and sweet cocktail made with Cachaça and Liqueur, with high flavor complexity.
Ingredients
- 1 tsp brown sugar
- 2 slices ginger
- 1 pinch ground cinnamon
- 20 ml smooth unaged cachaça
- 80 ml jabuticaba liqueur (recommended: Jaboo)
- Ice
- Tangerine peel
Method
- In a shaker, add the brown sugar, ginger slices, and pinch of ground cinnamon.
- Muddle gently — just until the ginger releases its juice and the sugar gets damp.
- Add the unaged cachaça, jabuticaba liqueur, and plenty of ice.
- Shake until chilled.
- Strain (single strain) into a rocks glass over large ice.
- Express the tangerine peel over the glass and drop it in.
FAQ
What is in a Jaboo Raíz?
A Jaboo Raíz is made with 1 tsp brown sugar, 2 slices ginger, 1 pinch ground cinnamon, 20 ml smooth unaged cachaça, 80 ml jabuticaba liqueur (recommended: Jaboo), Ice and Tangerine peel.
When should you serve a Jaboo Raíz?
A Jaboo Raíz fits 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 Jaboo Raíz?
This is the brand's own spec: Jaboo is the body (80 ml) and the smooth unaged cachaça just adds backbone (20 ml). Casa Bucco, Weber Haus, or Schramm cover the same jabuticaba liqueur profile. Muddle the ginger only until it releases juice — grinding it turns bitter. The cinnamon is a pinch: a whole spoon buries the fruit. Brown sugar dissolves in the shake; white sugar loses the molasses. Single strain over large ice. The tangerine peel is oil on the surface, not juice. The catalog's Jabuti is a liqueur sour with egg white, served up; the Jabuticaba Caipirinha uses Le Fruit, not liqueur.