Licor Beirao - Licor Beirao - Portugal - 22%

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His work has been featured in several magazines, and he recently wrote the cover story for Bar Business. With his active participation in the United States Bartenders Guild, New York Chapter (USBGNY) he has spent the past four years developing and solidifying relationships in the industry, affording him the opportunity to work with many of the most respected names in the business. Here’s how I make caipirinha. As always, you will find the printable (and more complete) version of the recipe at the end of this post! Step 1: Prepare the limes LIMES –Choose Persian limes over Key limes. They are larger and juicier, and therefore will yield more juice per fruit. Calculate 1 1/2 to 2 limes per drink. José reached into a wooden box and pulled out a handful of coriander seeds to show us, then a handful of mint leaves, some oregano and aniseed. Whilst he was happy to tell us which spices are used, the exact recipe remains a family secret and is known only to José and Daniel. Every week, he personally weighs out the required quantities that are used to produce around 4 million bottles of this lovely liquid every year. Muddle just enough to release the lime juices. Don’t worry if the limes are not completely macerated! You don’t want to risk ending up with a bitter caipirinha!

Caipirinhas are made all over Brazil, with several different fruits. Among some of the most popular ones are pineapple, cashew fruit, watermelon, passion fruit and clementine. Touch – Give them a little squeeze. They should be firm but feel plump when gently squeezed. If they don’t give in to your touch, they are under-ripe. If they are too soft, they are too ripe.Today, the average production capacity of the factory is 30,000 bottles a day. A decade ago the capacity was 10 times less!

Until he died at the age of 89, on 15th June 2005, José Carranca Redondo could be found in Quinta do Meiral on a daily basis and actively participated in the wide range of activities of the company. The right way to prepare a caipirinha is by layering the ingredients. Lime and sugar go in first, and get muddled to release the lime juices. Then, you add the ice and finally the liquor. Although the origin of the caipirinha is officially unknown, there are several unproven stories on how this drink came to be!Take each quarter, one at a time, and hold it upright by the skin side. Then, slice down through the pith (that white, spongy section at the center), removing and discarding it. (Photo 4) The liqueur is still produced by double distillation of 13 different carefully selected aromatic seeds, herbs and spices. Cut the limes in half, lengthwise. (Photo 2) Stand the halved limes up and slice lengthwise in quarters. (Photo 3) Sweet, alcoholic and herbal aromas with a hint of anise and thyme, on the nose. On the palate, it is a very smooth, soft and sweet liquor, having 22% alcohol content. It is like syrup, with notes of anise, orange and caramel. On my very first trip to Lisbon in 2006, I discovered a sweet, herby liqueur and promptly fell in love with it. And with Lisbon, of course.

If you don’t have an ice machine that produces crushed ice, place your ice cubes in a resealable bag, and smash with a meat tenderizer or rolling pin until the ice is crushed. (Photo 7) You could also crush the ice using a blender or food processor.

Alexandra Emanuelli

Meanwhile, a law forbidding the claim of medical properties for liqueurs came into force, the alcoholic beverages were no longer qualified as medicinal. The young man from the North took this opportunity and started producing the nectars independently, with the same craftsman’s processes, in a small factory. If you loved it or not, depends on how it was prepared. Hopefully, you loved it and are looking to replicate it at home. In that case, I’ve got you covered with a traditional caipirinha recipe that would please even the snobbiest caipirinha purist!