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Pumpkin Caipirinha

Pumpkin Caipirinha


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A seasonal take on the classic Brazilian cocktail featuring Leblon cachaça, pumpkin purée, and ginger liqueur.

Ingredients

  • ¼ lime, cut into wedges
  • 1 ½ ounces pumpkin purée
  • ½ ounce agave nectar
  • Ice
  • 1 ½ ounces Leblon cachaça
  • ½ ounce ginger liqueur
  • Pumpkin slice, for garnish

Directions

Muddle the lime, pumpkin purée, and agave nectar in a shaker. Fill in a shaker with ice and add the ginger liqueur and Leblon cachaça. Shake vigorously and serve in a rocks glass. Garnish with a slice of pumpkin.


Caipirinha

Caipirinha, Brazil’s national cocktail, is simple but incredibly delicious and refreshing! Made with only 4 ingredients and no special equipment or bartending skills necessary. Follow my recipe for the best, foolproof caipirinha you will ever make!


Caipirinha Cocktail

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don&rsquot miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved.

Caipirinha (pronounced kai-puh-ree-nyuh) is Brazil&rsquos national cocktail, made with lime, sugar, and cachaça (pronounced ka-SHAH-suh).

Cachaça is a distilled spirit made from fermented sugarcane juice, and it is sometimes described as Brazilian rum as it is a similar flavor.

If you can&rsquot get a bottle of cachaça you could use white rum in this cocktail.

Now that I&rsquove said that cachaça is like rum, you might think that a Caipirinha is just like a Mojito. And in a way, I guess so, BUT, Mojitos are Cuban and also have mint in them. So not really the same!

Chances are though, if you enjoy drinking Mojitos, you&rsquoll enjoy drinking Caipirinhas!


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Pumpkin Caipirinha

Courtesy of Adrian Casbarian, Clyde’s Willow Creek Farm, Washington, D.C.

Ingredients:

  • 1 1/2 oz. Leblon Cachaça
  • 1 oz. Domaine de Canton Ginger Liqueur
  • 1/2 oz. Bols Pumpkin Spice
  • 1 oz. Agave Nectar
  • 4 Fresh Lime Wedges (Plus 1 for Garnish)

Preparation: In pint Glass, muddle limes and agave nectar. Add ice and remaining ingredients. Shake and strain into a glass. Fill with ice from shaker. Garnish with lime wedge.


4. Pumpkin Caipirinha Cocktail

Okay, so we’re throwing in one recipe with alcohol for special occasions. But the buzz you’ll get from this concoction is more likely to come from the gut-soothing powers of the ginger, plus the fiber, vitamin A and iron content of the pumpkin puree.

Finally! A tasty adult beverage without the blood-sugar-crushing, metabolic-destructive effects of sugary mixers.

  • ½ lime, cut into 4 pieces
  • ½ oz raw honey
  • 1 tsp fresh grated ginger
  • 1 ½ oz pumpkin puree
  • Ice
  • 1 ½ oz cachaca / rum - The base of this recipe uses cachaca — a popular distilled spirit from Brazil that is made from sugarcane. But if you don't have cachaca, you can substitute with white rum. Both spirits are made from sugarcane, though cachaca tends to be a tad tarter and sharper.
  • For garnish:
    Nutmeg
    Lime wheel
  1. Muddle the lime, honey and fresh ginger in the bottom of a cocktail shaker.
  2. Add cachaca, pumpkin puree and ice.
  3. Shake until thoroughly mixed and chilled. Strain into a glass filled with ice and garnish with grated nutmeg and a lime wheel.

As an award-winning travel writer, Rebecca believes that much of the joy of exploring new destinations comes from sampling the local food and beverages. Recently relocated from the East Coast to sunny Phoenix, she is now enjoying learning about her new home state. When not writing, she enjoys sleeping late, discovering great restaurants, and searching for the perfect margarita.

Rebecca’s work has been featured in numerous AAA publications, Destinations, Christian Science Monitor, Culture: The Word on Cheese, South Jersey, The Culture-ist, Societe Perrier, Sing Out!, and many others. Follow her at @rlrhoades


18 Batch Cocktails Perfect for Your Next Party

Nothing says "I have my hosting game on lock" quite like welcoming people to your home with a fresh boulevardier, Pimm's Cup, or caipirinha, minus the stress of spending the whole night behind the bar juicing limes. Here are 18 perfect make-ahead cocktail recipes that will have all your friends asking "how do they do it?"

16 parts pressed apple cider

8 dashes Angostura Bitters

8 parts sparkling white wine (For a dryer cocktail, use 16 parts sparkling wine)

Thinly sliced apples and mint for garnish

Combine ingredients except sparkling wine in a punch bowl. Stir until salt is dissolved. Store in refrigerator until ready to use. To serve, add a large ice block or large ice cubes and sparkling wine. Garnish with thin apple slices and mint.

In a quart-size mason jar, stir together the whiskey, Campari, and vermouth. Store in the refrigerator until ready to serve. To serve, pour 3 ounces into an ice-filled shaker or mixing glass and stir for 30 seconds. Strain into a cocktail glass and garnish with an orange twist.

From Home Cooked by Anya Fernald

9 oz Elijah Craig Small Batch Bourbon

4 oz Domaine De Canton Ginger Liqueur

3 tbs Farmers Market Organic Pumpkin Puree

5 thin sliced lemon wheel

3 thin sliced pineapple wheel

*Fall Spice Syrup

Use a small saucepan over medium heat and lightly toast cardamom seeds. Combine with star anise, nutmeg, diced ginger, cinnamon stick, cloves, orange, water and sugar. Stir until sugar has completely dissolved. Let it cool for 30 minutes, and use fine mesh sieve to strain. Keep refrigerated. Syrup can be stored for up to 4 weeks. Mix all cocktail ingredients together and add ice. Serve in mini harvest pumpkins or glass mugs and top with toasted meringue.

From Shawn Chen and Michael Hurson of Decoy in New York

8 parts toasted hazelnut-infused Drambuie*

4 parts Glenfiddich 12-year-old Scotch

4 parts pomegranate syrup

4 parts fresh lemon juice

8 Dashes Angostura Bitters

20 parts brut (dry) sparkling wine

Lemons wheels and 1 inch rosemary sprigs for garnish

*Toasted Hazelnut-Infused Drambuie: Toast nuts over medium heat until browned and you can easily smell toasted aroma. For every 1 part of Drambuie add .5 part of toasted nuts. Let infuse in airtight container for 24 hours. Strain and reserve for use. In a punch bowl add all ingredients and slowly stir with large ice block. Add garnishes and serve well chilled.

This large-format version of the classic Italian aperitivo comes together in just a few minutes and will save you tons of time when your guests start pouring in.

12 oz Black Bottle Scotch

6 oz Domaine de Canton Ginger Liqueur

6 oz Lemongrass Sweetener

6 oz Apple Cider (something well made)

8 oz Freshly Squeezed Lime Juice

Thinly sliced green apple for garnish

Put all ingredients into a punch bowl, add ice 15 to 20 minutes before serving. Stir occasionally to increase coldness and incorporate water for balance.

Lemongrass Sweetener: Take three pieces of lemongrass and slap them against a counter to open up the aroma. Cut into one inch pieces and throw into a pot with one quart of water and sugar. Bring to a low boil and let cool. Strain off the lemongrass and store in fridge (Glass container with lid works best. Properly stored it will can be stored for up to 4 weeks)

From Moses Laboy of Bottle & Bine in New York

2 persimmons, chopped and muddled (or other seasonal fruit)

Muddle seasonal fruits and lime wheels. Mix one part lime juice, one part simple syrup, 2 parts Cachaça (or vodka for a Caipiroska)

From Kat Gordon at Crave Fishbar in New York

.5 cup freshly squeezed lime juice

In a quart-size mason jar, stir together the rum, simple syrup, and lime juice. Refrigerate until ready to serve (the mixture will keep for 1 day in the refrigerator). Pour .5 cup of the mixture into a rock glass with one large cube of ice. Stir and garnish with a lime wedge.

From Home Cooked by Anya Fernald

2 bottles of Moet NV Champagne

Description:

Combine all ingredients in a punch bowl. Garnish with fresh cut lemon rings and strawberries and place ice ring mold on top&lrm of mixture and serve

From Laura Royer at the Rose Club at the Plaza in New York

10 strawberries cut into quarters

.5 apple cut into thin slices (optional)

.5 Bartlett pear cut into thin slices (optional)

Place the mint leaves into a large pitcher or smaller punch bowl and gently tap with a muddler or small ladle to extract the essence. Add the Pimm's, Cointreau, juice, cucumber, strawberries, apple, and pear, and stir to combine. Cover with a lid or plastic wrap and refrigerate overnight. Just before serving add large cold ice cubes and the ginger ale. Gently stir and serve.


3. Sangria Blanco

Sangria Blanco

This is my own summer variation on a classic sangria. It's invigorating but much richer than any traditional version because I add semisweet white wine. This drink also has Pisco, a clear Peruvian brandy, and the gorgeous St. Germain elderflower liqueur, a product taking the cocktail world by storm. The recipe below is designed for a single serving, but it could easily be made in large quantities for a punch bowl.

What could be more regionally appropriate with sangria than olives and cheese? The olives bring out the savory nature of the cucumber, sage, and thyme.


How to Make a Caipirinha

"A Brazilian Mojito." That's what you'll most often hear the Caipirinha described as. This drink is the national cocktail of Brazil, made with a purely Brazilian spirit, and yes, it resembles a Mojito. After slicing lime (carefully and purposefully read detailed instructions on how to do it properly here, if you're interested) and muddling it with sugar, you add cachaça&mdasha liquor that you'll most often hear called "Brazilian rum." More on cachaça in a second. Right now, what you need to know is that when you tire of the Mojito as your go-to summer drink, you'll want to turn here. A Caipirinha is light and refreshing, with just enough bite to get you through.

A Little Background

To know what a Caipirinha is, you must first know what cachaça is. For those not yet initiated, cachaça is a Brazilian liquor that usually gets lumped in with rum, but isn't rum. Not really. Cachaça is made from fermented sugar cane juices, whereas rum is made from sugar cane byproducts, like molasses. Dull, we know! The important distinction comes down to taste: Cachaça is funky, vegetal, and unsubtle. If you don't get one of the better ones, it reeks. It isn't sweet like rum, either. You'll know the difference when you're close enough to smell it.

In fact, according to the Brazilian Institute of Cachaça, it was the first liquor to be distilled in Latin America, well before the spirits we consider staples (tequila, rum, bourbon). The Smithsonian recounts that it was drunk primarily by slaves working the sugar plantations.

Nowadays, cachaça is also getting more and more popular in America, where bars and liquor stores are stocking bottles from its ancestral country of Brazil thanks to friendlier trade relations between the countries. For some reason, John Travolta, sporting a snazzy soul patch, starred in a commercial for cachaça in 2013, in which he made Brazilian friends, sambaed, and kicked a soccer ball. Ole ola.

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If You Like, Try These

Here, we're all about the killer (and super simple) partnership of lime and liquor. With that in mind, the Caipirinha most closely aligns with the Mojito, as we know: lime, sugar cane liquor, sugar. But the Mojito deviates in its build. Plus, it has mint. The classic Margarita is a cousin too, as is the Daiquiri.


Watch the video: QUARANTINI. How I make Strawberry Caipirinha. A mess of a video. NAOMI NYARA (June 2022).