KarynR

Greetings from a lapsed e-gulletista; It was lovely to meet some of you at rum fest, although I barely got out from behind our booth (Excalibur Enterprise, I was the one in black glasses pouring heavy on the Rochinha) to sample many of the other fine offerings... I'm perplexed by Oronoco, and noone can tell me that cachaça and coke are a workable mix. Diageo's bottling does seem more like a rum though. Just figured I'd chime in for Beleza Pura on the Caipirinha thread... I recently updated the cachaça recipes on our website, www.belezabrazil.com, now up to 66... My personal pick for the winter is the grapefruit and ginger caipirinha. GRAPEFRUIT & GINGER CAIPIRINHA 2 oz Beleza Pura Super Premium Cachaça ½ cup fresh grapefruit, cut in chunks 1 tbsp fresh grated ginger 2 tbsp sugar or simple syrup splash of triple sec Muddle grapefruit, ginger, and sugar in a non-breakable glass. Add Beleza Pura, triple sec and a rocks glass full of ice, and shake well. Pour contents into a large rocks glass. Garnish with thin slice of grapefruit. Sometimes I use Armazem vieira, the vegetal notes and eau de vie pick up the ginger bite really well. I'll be updating again soon with some new recipes from Nick Mautone, and we do take submissions... beijo k

Audrey, Sam, carswell and fatdeko THANKS SO MUCH for your wonderful replies! Your observations indeed sound like the beginning of the EG Style sheet for cocktail writing. I found myself wondering if the reason for so many "1/2 oz Lime Juice" ingredient listings could have something to do with a german grammar tradition in the cocktail world (German nouns are always capitalized) Sam's point about Cachaça or cachaça is also interesting. Its been a point of contention within all of our writing about Excalibur Enterprises Cachaças. Then again, its been a point of contention in Brazil as well, as the Brazilian govt has been lobbying for exclusivity for the term Cachaça... Brazil's ministry of agriculture hopes to reserve the name "Cachaça" for spirits distilled from fresh sugar cane juice (not molasses) in Brazil, both the differentiate Cachaça from rum, and to prevent rum-producing countries from introducing their own variations.. So far, the jury is still out. The FDA calls Cachaça "Brazilian Rum" which is quite a disservice to the product. Cachaça is similar, but the flavor profile and mixing properties are quite different. Cachaça and coke is not en route to becoming a bar staple... Thanks again for your input! I'll let you know when our new cachaça recipes are up, ready to accept brutal criticism if your fine advice hasn't been properly headed.. Beijo karyn

Caveat: this post may contain material that will give you bad memories of a high school english teaching demon. Patience please! what better place to query the nit-picky details of writing up a cocktail recipe than the culinary society of arts and letters? I'm new to Egullet, I' the events and promotions director for Excalibur Enterprise, an importer of premium cachaças from Brazil. I'm currently revising our cocktail pages and lists on www.belezabrazil.com. I'm wondering if there is a "style sheet" for cocktail writing: Does the principal spirit always proceed other ingredients? unless named by brand, ingredients like "fresh lime juice" and "pineapple juice" should always be lower case, yes? should simple syrup be captilized? I'm sorting through caipirinha recipes sent to us from some amazing mixologists, and the grammar usage is all over the board. I'd truly appreciate any suggestions. Again, sorry to introduce a noodly detail question in such a fun forum. I can't help it, my mom could have been your scary english teacher... beijo! karyn