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Pining for a Caipirinha

4 Comments

I missed Mixology Monday this month, but last night I was getting into the Zirbenz and I suddenly realized I had a great application for it. So, I say in the video that this is for MxMo, but the fact is that I didn’t make it in time. Well, you can’t have everything.

Pining for a Caipirinha
1.5 oz Aged Cachaça (Novo Fogo)
.75 oz lime juice
.5 oz Zirbenz Stone Pine Liqueur
.5 oz Lime Oleo Saccharum
Shake and double-strain over cracked ice. Garnish with lime quarters.

I love Caipirinhas, but I think that as a built drink, it suffers from a flat texture. When there is fresh citrus in my drink, I want the aeration that comes from shaking. When you make a classic caipirinha, you muddle limes with granulated sugar in the glass, and the sugar helps to macerate the peels, releasing oils and juice. Freshly expressed lime oil is a big part of the Caipirinha experience, but I don’t like the fact that the ratios are unmeasured, so I took the elements of the Caipirinha and brought them into proper cocktail alignment.

Lime oleo saccharum is a pain to make, because lime peels are smaller and more brittle than lemon, orange, or grapefruit, but by using it in this drink, we are able to dramatically bolster the aromatic components of the lime, and get very close to the true essence of the flavor of Caipirinha.

An ounce of sweet ingredients does feel like a bit much, but you will find that, with the ice and the shaking, the drink comes out very cold, and the added sugar helps to punch through the dulling effect that cold has on the tastebuds. Moreover, Zirbenz is not a very sweet liqueur, so its inclusion is more about flavor than sweetening.

I always notice that lime oil has a lot in common with pine, so I put these two ingredients together to highlight that similarity. Zirbenz is a tough ingredient to use, because although it tastes strong on its own, the pine flavor is not penetrating, and is easily covered up by other botanicals such as those found in gin or vermouth. To be perfectly honest, if pine flavor is your goal, I think you would get farther using  essential oil than you will with this liqueur.

Even so, the Zirbenz has a raisiny quality along with its resiny quality, so it fits nicely between aged Cachaça and lime oil. I’ll try to post more often, I swear.

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4 thoughts on “Pining for a Caipirinha

  1. Looks good Joe. Karen and I can’t wait to try one next time we are over.

  2. i think that i should taste this one too…

  3. Nice, I really wanted to work with some Zirbenz but it’s hard to find around here and pricey for a blogger between jobs. I’ll have to try this soon.

  4. Great idea! And I agree you about the unmeasured ratios of a precise Caiirinha. Not all limes are the same (thank goodness).

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