Celebrate with us the great Amazon rainforest with all of its wonders by drinking a cocktail made from its wild native ingredients.
For the alcohol part, we used cachaça; a typical spirit from Brazil made from fermented sugarcane juice.
For a herbal taste, we used jambu, a small plant that grows on the floor of this forest and its flower bud has a grassy taste followed by a strong tingling sensation with a cooling feeling in the throat.
For a fruity taste was used cupuaçu juice, a fruit from a tree that grows in the Amazon rainforest, and has a specific flavor, highly aromatic. The taste is described as a mixture of chocolate, pineapple, and bubble gum.
For the acidic notes of this cocktail, lime juice was used, a fruit of a tree that grows in the Brazilian region.
- Smartwhip N2O gas
- Cream dispenser
Jambu infused cachaça:
- 150 ml cachaça
- 3 gr jambu leafs
- 5 gr jambu flower
- 100 gr demerara sugar
- 100 ml water
- 100 ml cupuaçu pulp
- 50 ml water
- 40 ml jambu infused cachaça
- 20 ml green chartreuse
- 30 ml lime juice
- 25 ml demerara syrup
- 120 ml cupuaçu juice
- Start by making the demerara syrup. Add to a container, 200 gr of demerara sugar and 200 ml of water. Bring it to a boil.
- For the cupuaçu juice, mix 100 ml of cupuaçu pulp with 50 ml of water.
- For the infusion, add to a siphon 150 ml cachaça, 3 gr of jambu leaves, and 5 gr of jambu flower.
- Connect the Smartwhip device and charge the siphon with 12 bars of N2O.
- Disconnect the Smartwhip device and shake the siphon for at least 30 sec.
- Let it rest in the fridge for at least 30 minutes. And then fast vent the siphon. Strain the liquid.
- In a shaker with ice, mix jambu-infused cachaça, green chartreuse, lime juice, demerara syrup, and cupuaçu juice. Shake it.
- Serve it in a glass with crushed ice.
- Garnish with a nice flower on top.