Mixology Monday stares me down in the face again, and this month I’ve foolishly agreed to be the host of our monthly cocktail party. I figured I’d throw out a drink submission of my own, however, before my own deadline expired and I was forced to break my own rules.
This month’s Mixology Monday theme, as picked by me, is GINGER. One of my absolute favorite spices. It’s so versatile and useful. I love using it to nuance existing recipes just a tad, and I think you’ll see in the round-up that I’m not alone in that respect.
You can find the round-up of more than FIFTY cocktails submitted for this month’s MxMo here.
Keeping this short, I wandered in to my kitchen today and beheld my newly washed, massive muddler – a gift from Leblon Cachaca. When I say “massive,” I mean “large enough to be used to play professional sports.” This thing is longer than my forearm, and about as big around as the inside of an old-fashioned glass. Giant muddler (a “Murdler” if you will – thanks Craig), ginger, cachaca…what to do?
Ginger Caipirinha
2 oz Cachaca
1 oz Simple Syrup
Half of a lime, quartered
Sliced GingerMix cachaca, simple, and ginger in a glass and muddle good and hard. Add limes and muddle again. Add ice and stir well. Garnish with a slice of ginger.
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Dr. Bamboo
I propose we both bring our giant muddlers to New Orleans. No ingredient will be able to stand against our combined might!
Jeff Johnson
That looks absolutely delicious! I’ll have to give that a try tonight!
Tony Harion
One of my favorite caipirinha variations!
Looking forward to the round-up! I visited some of the post around for this MXMO and I have to say there is some pretty interesting stuff coming!
Cheers,
Tony
Jessamyn
That sounds really good, if I ever get my hands on some Cachaca. And I covet your muddler.
Matt Robold
I had to have SOMETHING to drink whilst I put together that round-up! It is incredibly tasty, although I’m considering a muddle ginger, dry shake, strain, muddle with lime, add ice, stir approach to get the bits of ginger out. They can make the drink a little hot and the chunks floating around aren’t really appetizing.
As for the muddler, it’s just epic. I feel as though I should carry it in a scabbard.
Lawrence
Dood
Huh Take no offense, but please do not use simple syrup!!, quarter half a lime, place in 9 oz rocks glass, add 2 tsp of superfine sugar, muddle well, fill glass with ice, top with Cachaca, add contents of glass to shaker and shake real well, then pour back into rocks glass unstrained…that is the perfect Caipirinha!
(I don’t measure the cachaca when using a 9oz glass, seems to be the perfect size, anything bigger then I will measure)
I use Cachaca Fazenda Mae De Ouro, my fav…
And I make a Ginger Caipirinha with Domaine de Canton Ginger Liqueur! Great Stuff!! make it the same as a normal Caip, but add a splash or two of the Ginger Liqueur Yummy!
Lawrence
BTW using some/enough Domaine de Canton Ginger Liqueur in your Caipirinha will get you a nice ginger profile, with no root pieces, and the burn is very gentle. You can drink this liqueur on the rocks, and it will knock off your socks!! Smooth, hints of honey and vanilla, great ginger taste and finish, with just a touch of warmth!!
Matt Robold
Lawrence,
No offense taken. The superfine sugar is quite likely a better way to go, and I’ll be the first to admit laziness leading to my grabbing the syrup bottle. I do use 2:1 syrup to make sure it gets enough sweetener, but I’ll have to retry this with superfine.
Cheers!