Saturday, September 19, 2009


Difficult to pronounce at first but extremely easy to drink using the right recipe, cachaça is a sugar cane made Brazilian rum that through its production maintains the flavor and scent of that cane goodness. Having served it in an Asian restaurant and sushi bar, this west meets east match did quite well. The cachaça was softened with a little organic sweetener. Then, the cooling effect of basil was added to help with that south Florida heat. Toss in a few muddled grapes for crispness and fresh lime to round it out and we had created an outsider to the cuisine that snuck its way in and impressed the masses. For those who wanted even something lighter to sip on I splashed a little home made Fiji soda water on top. Enjoy!

Green Gaijin

1 1/2 oz. Leblon Cachaça
5-6 Green Grapes
1 1/2 oz. Organically Sweetened Basil Lime Juice*
Splash Fiji Soda Water

Garnish: Fresh basil leaf wrapped around a green grape

Preparation: Muddle grapes in a mixing tin. Add Leblon and sweetened basil lime juice with ice. Shake vigorously and strain into a highball with ice. Splash Fiji soda water on top.

*To make organically sweetened basil lime juice. Use the ratio of 1 oz. of fresh basil to every 6 oz. of fresh lime juice and 3 oz. of agave nectar. Combine all in a blender. Blend fine then run through a chinois to remove thickness.

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