Carnival Time !!! Samba & caipirinhas !!!

Its carnival season and time to go out and buy some fresh tropical fruits for the caipirinhas.
Caipirinha is the national drink of Brasil and Portugal too...
There are inumerous recipes for caipirinhas, with Vodka, Rum, even with White Port, dont believe me?
Here's a few recipes for unusual caipirinhas.

Caipiroyal

2 oz White Port Real Companhia Velha
2 Lime quarters
2 Strawberries
2 bsp white cane sugar

Mash the fruit with the sugar, add the white Port and crushed ice
Shake and serve

BrandyMel Smash

1 1/4 oz BrandyMel Portuguese Liqueur
2 Mandarine wedges
2 Lime wedges
1 oz Ginger Ale

Mash the Mandarines with the Limes, add the BrandyMel and crushed ice
Shake well and top with Ginger Ale

Mediterranean Caipirinha

2 oz Sagatiba Cachaça
2 grapes
2 basil leaves
1 strawberry
2 bsp white sugar

Mash all the ingredients together, then add the cachaça and crused ice

Shake well and serve

Mash the fruits and the basil with the sugar, add the cachaça and crushed ice
Shake well and serve

Mixing Glass* ,Bartending Magazine February 2009

Mixing Glass Magazine February 09

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The Cooperstown Cocktail

Yesterday when having a look a the 1917 bar book " The Ideal Bartender" by Tom Bullock, i found a recipe that sounded interesting to my taste, "The Cooperstown Cocktail", a fresh libation with a mixture of Old Tom Gin, Vermouth and fresh mint, a perfect concoction to have before a nice meal, cause of its minty and dry flavour.

The Cooperstown Cocktail from Old Waldorf Bar Days (1931), reports that the drink was created at the hotel's Big Brass Rail bar for some money men from Cooperstown, NY. In The Savoy Cocktail Book (1930) the Cooperstown consists of equal parts dry vermouth, sweet vermouth and gin.

COOPERSTOWN COCKTAIL

by Tom Bullock,1917

Use a large Bar glass.
Fill with Lump Ice.
One jigger of Sir Robert Burnette's Old Tom Gin.
1/2 pony of Italian Vermouth.
Six leaves of fresh Mint.
Shake ingredients well together.
Strain and serve in Cocktail glass.

Mixing Glass* ,Bartending Magazine February 2009

The Cover is ready and the next issue of Mixing Glass* is about to come out.
New design, more recipes, enterviews, etc...
Mix it, with style !!

Making an Ice Ball

making the ball of ice
by D8

Penny Royal Liqueur - Licor de Poejo " A Farrobinha" - Algarve

Pennyroyal
Botanical: Mentha Pulegium (LINN.)
Family: N.O. Labiatae

This species of Mint, a native of most parts of Europe and parts of Asia, is the Pulegium of the Romans, so named by Pliny from its reputed power of driving away fleas - pulex being the Latin for flea, hence the Italian pulce and the French puce. This name given the plant in ancient times has been retained as its modern specific name. It is sometimes known to the country-people as 'Run by the Ground' and 'Lurk in the Ditch,' from its manner of growth.
It was formerly much used in medicine, the name Pennyroyal being a corruption of the old herbalists' name 'Pulioll-royall' (Pulegium regium), which we meet also in the Middle Ages as 'Piliole-rial.' It has been known to botanists since the time of Linnaeus as Mentha Pulegium.
One of its popular names is 'Pudding Grass,' from being formerly used in stuffings for hog's puddings ('grass' being, like 'wort,' a word simply meaning 'herb'). It is still used abroad in various culinary preparations.
A famous stuffing was once made of Pennyroyal, pepper and honey.
Harvesting---Pennyroyal is mostly sold in the dry state for making tea, the stems being cut when the plant is just about to flower and dried in the usual manner.
Constituents---The fresh herb yields about 1 per cent of a volatile oil, oil of Pulegium, a yellow or greenish-yellow liquid, obtained by distillation, and having a strong aromatic odour and taste. The chief constituent is ketone pulegone.

A Farrobinha Liqueurs

Born from the love for regional fruits and herbs, there's an old recipe almost forgotten by the older and wise menwith secrets of the Algarvian Barrocal. Producing from jams to fruits in syrup, honey and liqueurs, "A Farrobinha" became a sucessfull idea in South Portugal, varieties like Fennel liqueur, Fig, Loquat Seed, Acorn, Carob Bean, Viagreta and Pennyroyal are part of their portfolio of traditional handcrafted liqueurs.

Lost Poejo* by Mr. Próspero

1 1/4 oz Pennyroyal Liqueur
3/4 oz Irish Whisky
1/2 oz Fresh Cream

Mix all ingredients in a mixing glass and shake hard, then pour into a chilled Martini glass and decorate with nutmeg and pennyroyal.

South Portugal by Mr. Próspero

A white sugar cube soaked in pennyroyal liqueur, Black Bush Irish whisky and Violet syrup charged with Champagne.

Pear Drop Brullée by Mr. Próspero

Hot pear purée gently mixed with vanilla infused Vodka, Pennyroyal liqueur and Vanilla syrup, served hot with a cinnamon stick and a whole clove.
Poejo Mai Tai by Mr.Próspero

3/4 oz Dark Rum
1/4 oz Spiced Rum
1/2 oz Orange Curaçao
1/2 oz Pennyroyal Liqueur
1 oz Fresh lime juice

Shake all ingredients and serve in a old-fashioned glass with crushed ice and pennyroyal.

http://www.farrobinha.com/

Mixing Glass* , Online Bartending Newsletter

New Year, new magazine...
Mixing Glass* is my new online Bartending Newsletter, all in Portuguese, containing diferent subjects about the world of Bartending and drinks.
If you would like to subscrive it, please send me an e-mail to prosprobar@hotmail.com and you will start to receive it on your e-mail adresses.
The more subscriptions it will have the stronger it will get, and the idea is to make it a real Bartending Magazine, so that one day everyone can buy it on the local newspaper store.
Mixing Glass* is the missing tool in our country, there are alot of wine magazines but noone bar magazine, so help me make it happen, lets create a new movement for the Cocktail and Bar culture here in Portugal, lets be professional and proud of what we are and what we do!!!
Bartending!!!
Because Life is Entertainment...

Bartending is my Life!!!!

Flávio Próspero