Our August kits are in the making and soon to be sent on their way to subscribers. So now it’s time to tell you a little more about what’s in store this month, our new recipes and the ingredients you’ll get. If you’re not a subscriber, you can join now for just £24. If you just want to try this kit on its own, you can buy one through our shop.
To create your Caipirinha and other cocktails you will need:
- A shaker (check out our Mixologist kit)
- A jigger (measurer)
- Plenty of ice
- 2-3 limes
- A TASTE Caipirinha kit or the below ingredients
Each kit contains:
2 x 100ml Yaguara Cachaça
1 x 60ml bitter aperitivo
1 x 30ml Green Chartreuse
1 x 30ml Cynar
A recipe card detailing history and recipes for the Caipirinha and Lavarello cocktails.
- 40ml Yagaura Cachaça
- 3/4 of a fresh lime (cut into wedges)
- 20ml Sugar syrup (2:1 ratio)
- Garnish – lime wedge
Muddle the lime wedges and sugar in a glass then pour over the cachaça and pack with ice. Churn and stir with a bar spoon. Garnish with a fresh lime slice.
For a twist on the classic and a more herbal affair – add 10ml of Green Chartreuse and you’ll have whats called a ‘Monk in a Bikini’
A Cachaça Negroni! This uses a bitter aperitivo (e.g Aperol) in place of Campari for a sweeter, softer bitterness, and Cynar, which is made from artichokes, in place of sweet red vermouth. The blend of earthy vegetal flavours with bittersweet Aperal is truly delicious. For a lighter more summery option you can top it up with soda.
- 40ml Yaguara Cachaça
- 20ml bitter aperitivo (e.g. Aperol)
- 10ml Cynar
Stir all the ingredients with ice in a chilled rocks glass. Garnish with a twist of lemon peel.
You may need some additional ingredients for these.
- 50ml Yaguara Cachaça
- 20ml Lemon juice
- 10ml Peach liqueur
- 15ml Camomile syrup
- 15ml Egg white
- 50ml Yaguara Cachaça
- 100ml Carrot juice
- 20ml Freshly squeezed orange juice
Recommended seasoning: a pinch of ground coriander seeds, 10ml lemon juice, a pinch of cumin a dash of Tamari and 2 drops of hot sauce.
Jag and Ginger
If you have any Yagaura Cachaça left over it is delicious over ice with Fever-Tree Ginger Ale and slice of lemon. Pour a measure of Yaguara in to an ice packed hi-ball glass and gently stir to chill, then pour over the ginger ale to taste. Garnish with a thick slice of lemon peel.
More on the Caipirinha Kit