Editor’s note: Angel Ojea is a prize-winning bartender. Most recently, for the last seven years, he has served as manager of bars and the Havana Club (a cigar bar) at the São Paulo’s Hotel Renaissance. He is also the author of a book entitled The Cocktail and Its Art. Here we publish Ojea’s recipes for a couple of Brazilian drinks – the caipirinha and the batida.
Caipirinha Recipe
60 ml Cachaça*
1/2 lemon
2 dessert spoons of refined sugar, honey or artificial sweetener
Mounted. Put the half lemon, cleaned, without seeds and with the peel in a glass on the rocks; cut the lemon in 4 pieces; put the sugar and mash in the same glass with a crusher until the lemon juice dilutes the sugar. Add crushed ice and put the cachaça. Decorate with a mixer. NOTE: we can also prepare mixed caipirinhas (with more than one fruit or fruit juice). Ex: strawberry and kiwi caipirinha.
Recipe for Batida de Coco
45 ml cachaça*
30 ml coconut milk
2 teaspoons confectioner’s sugar
Shake with ice, in the manual cocktail shaker, serve in a cocktail glass.
Decorate with half lemon slice.
Recipe for Batida de Maracujá
45 ml cachaça*
30 ml passion fruit juice
2 teaspoons confectioner’s sugar
Shake all ingredients with ice, in the manual cocktail shaker, serve in a cocktail glass. Decorate with a slice of orange or half kinkan.
Notes
* Ojea stipulates the brand “51” for his recipes. We scent a merchandising deal, and since we didn’t get a cut, we’ll note that independent of the brand, “white,” non-aged cachaça (including the 51 brand) is best for caipirinhas and batidas.
Angel Ojea’s website
Brazilian Drinks in Print
Order Cocktail and Its Art from Amazon.com.
Order Cocktail and Its Art from the Livraria Cultura.
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