As I mentioned in a previous post, I’ve been mixing Caipirinhas since 2005. Recently I have discovered rhum agricole, which is produced from sugar cane juice instead of molasses as most other rums and since cachaça is also made from sugar cane juice, not necessarily in exactly the same way, I thought I would try
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I’ve been mixing Caipirinhas since 2005, following a visit to Brazil. This is the recipe that I eventually settled on. 2 oz 60 ml Cachaça 1 (~ 1 oz) 1 (~30 ml) Medium lime 1 ½ tsp 7.5 ml Cane sugar Crushed Ice This cocktail is build in the glass, preferably a Caipirinha glass (or
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As I was experimenting with the Pisco Sour, see previous post, we were also working our way through a Rum Advent Calendar – maybe a separate post later – where one of the 24 rums included was the KARUKERA Rhum blanc agricole 50%, which particularly took my fancy. I thought it might work instead of
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In my opinion, the basic BARSOL Primero Quebranta makes an excellent Pisco Sour. However, having tried BARSOL Primero Quebranta, BARSOL Selecto Acholado and BARSOL Supremo Mosto Verde Italia, I found that using BARSOL Selecto Acholado produced the most refreshing and satisfying Pisco Sour. The BARSOL Supremo Mosto Verde Italia produced a very fruity Pisco Sour,
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Welcome to the Mixopaedia! The site collects together in one place the cocktail recipes that I regularly enjoy and turn to when making my cocktails. Cocktail recipes vary considerably from one bartender to another and from one cocktail book to another, so choosing a specific recipe is very personal and, of course, is based on
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