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Paulo Freitas

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  1. OK, as a Brazilian, there are a few points that I have to address. First of all, a cocktail can only be as good as it's worst ingredient. The better the cachaça the better the caipirinha, as long as you use one that's not been aged or aged for a short time. The vanilla and warm spice notes from the wood of a well aged cachaça don't go well with the lime oils from the muddled peels in a capirinha. By law, "Cachaça 51" is not even cachaça, it's aguardente (like aguardiente or everclear for the Americans reading this). So don't waste your time comparing something to it. Same goes to the likes of "Velho Barreiro" and even "Sagatiba" Try to get hold of a bottle of Avuá, Leblon or Yaguara, than you tell me how a good white cachaça makes all the difference in a caipirinha. Cheers
  2. Yes, you nailed it right Dan, I used the Fernet for its minty properties to make this apparently train wreck work. Its a riff on the Martinez, where the Cynar works as the Red Vermouth and the lychee liqueuer as the Marasquino. I made it thinking about mother-in-laws and theirs sweet/bitter dualities. The lychee comes as subtle perfume, in the best possible way. It's my creation and you can feel free to add it to Kindred Cocktails if you want.
  3. Recipe for the cocktail that won the Brazilian qualifying for the DIAGEO World Class 2012. Choke Me Softly 50ml Tanqueray nº10 (7/4oz) 50ml Cynar (7/4oz) 5ml Soho Lychee Liqueur (1/4oz) 2 dashes Fernet (from an Angostura bottle) Stir & Strain in a coupe glass, garnish with a grapefuit zest and a rose petal.
  4. Dave Arnold (of the Cooking Issues blog and the French Culinary Institute) has researched this matter extensively an made two seminars in the Tales of the Cocktail about it called "The Science of Shaking" and "The Science of Stirring". Worth reading, but the core message is: "There is no chilling without dilution. There is no dilution without chilling" Cocktails: The Science of Shaking Tales of The Cocktail: Science of Shaking II Cocktail Science in General: Part 1 of 2 Cocktail Science in General: Part 2 of 2
  5. Just ordere a copy too! BTW, you guys complaining about paying $8 dollars for shipping? I had to pay $30 to make sure it arrives here in Brazil
  6. Usually for me is an Old Fashioned, just the spirit I'm more inclined to sip any given time with some sugar and some Bookers Bitters. Gonna do one now with some brandy btw. Cheers!
  7. I don't like it (really, I'm serious), but I might be responsible for resurrecting a monster here in Rio Does anyone remember those?
  8. First of all I feel honored that a post of mine got answered by Mr. Wondrich, what a great way to start a day I thought so, and if it's true, down to its definition, muscovado should be a synonymous to piloncillo too. As far as I understand the key point is that it doesn't pass through a centrifuge.
  9. So, I always thought that what we had here labeled as "açucar mascavo" was raw sugar, but in fact its piloncillo Another diferent sugar product that we have here is rapadura (also known as papellón or panela in the rest of Latin America), kind of a brick of sugar. So, if I come up with a recipe that calls for raw sugar, what would be best to replace with? demerara or piloncillo?
  10. Usually no pleasure can come from a package that states "pleasure" on it I know you mentioned no buying another bottle, steven, but if u could get hold of some campary and some cranberry juice you would have a tasty drink. What I would recommend, fiddling a little with the recipe to acomodate the rose's something like this: 1.5oz tequila 1/2oz grenadine 1/4oz Campary 1/2oz Rose's 2oz Cranberry Juice I think even a dash of tabasco would go well in this, but completely optional
  11. Here in the hotel we have a Daikiri/Sidecar variation called Raul Roulian 2oz Cachaça 1/2oz Cointreau 3/4oz Lemon Juice 2 barspoons Raw Sugar Shaken and Strained in a cocktail glass You could start with experimenting with some aged rum cocktails and adjusting the ratios of the sour/sweet ingredients slightly, as cachaça is sweeter than rum
  12. It may sound dumb... but **ANY** Rye whiskey... nowhere to find in Brazil
  13. It depends on what label that Santo Grau you have, there are two. They don't make the cachaça, they just buy what they think it's the best batch from selected producers to bottle and sell it. The label "Coronel Xavier Chaves" is made in Minas Gerais by the Engenho Boa Vista, the oldest producer of cachaça in the state. The master distiller is Rubens Resende Chaves and their own label is "Século XVIII" (because they make cachaça since the 1700's). This cachaça isn't influenced by wood, since it rests for 6 months in underground stone tanks, giving it a neutrality ideal for cocktail making. Here is a that shows a little bit of the farm were the sugar cane is harvested and the cachaça is made in the beginning and an interview with Rubens. In this other the interview continues but there's a lot of footage of the production taking place and more footage od the farm at the end.The label "Paraty" is made here in Rio, in the state city of Paraty in the Engenho D’Água of the Fazenda Cabral. Their own label is Coqueiro, made by the master distiller Eduardo Mello. The cachaça is rested in oak and amendoim (Pterogyne nitens) between 12 and 24 months. I had the pleasure to visit this still and meet Eduardo, a humble young lad in his early 30's, but with a vast knowledge about the making of cachaça. The fourth generations of the family making cachaça he is responsible for introducing technology to the process to optimize the production without compromising the artisan touch of small batch distilling. Hope I helped a bit, my english is a little rusty
  14. It's made here in Rio de Janeiro, but unfortunately its plant is located in one of the regions that got most affected by the recent floods that hit the state. It's made in the Fazenda Soledade by the master distiller Vicente Bastos Ribeiro and is Diageo that owns the brand, but fortunately it's still made the same way. Right now they the original Nega Fulo and two other labels, one aged in Ipê barrels and other aged in Jequitibá barrels, both indigenous trees of Brazil. They are blends of aged cachaças with bi-distiled cachaças rested in stainless steel barrels.
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