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Key lime and lemon caipirinha recipe

Key lime and lemon caipirinha recipe


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A traditional Brazilian caipirinha is made with limes. If you can't find cachaça (sugar cane liqueur) at your local off-licence, it is available online, or ask them to order it for you - it's well worth it!

Be the first to make this!

IngredientsServes: 1

  • 2 lemons, quartered and seeded
  • 2 tablespoons caster sugar
  • 3 cubes ice
  • 1 key lime, juiced
  • 250ml cachaça (preferably aged)

MethodPrep:10min ›Ready in:10min

  1. Place the limes in a short glass. Add sugar and muddle well with a pestle to extract the juice from the limes; add ice.
  2. Add key lime juice and cachaça and stir; chill and serve.
  3. .

Tip

Key limes are difficult to find in the UK and Ireland. You can order key lime juice online or simply use ordinary limes.

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Classic Peruvian Pisco Sour Cocktail

Danielle Centoni is a Portland-based, James Beard Journalism Award-winning food writer and cookbook author whose idea of a perfect day always includes butter, sugar, flour, and an oven.

The Spruce / Julia Hartbeck

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Nutrition Facts
Servings: 1 to 2
Amount per serving
Calories 130
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 4%
Cholesterol 93mg 31%
Sodium 36mg 2%
Total Carbohydrate 8g 3%
Dietary Fiber 0g 0%
Total Sugars 7g
Protein 3g
Vitamin C 3mg 17%
Calcium 16mg 1%
Iron 0mg 3%
Potassium 49mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The pisco sour is a classic cocktail that you've likely seen on bar menus. It's the national cocktail of both Peru and Chile, where pisco brandy is made and loved.

While technically in the same classification as other brandies like cognac, pisco is in a category all its own. It's high-proof, typically clear, and can range from slightly sweet to herbal and bitter. Pisco is delicious when mixed into cocktails, the most popular of which is the pisco sour.

There are many ways to make a pisco sour cocktail, but this basic Peruvian recipe is always a hit. Made with pisco brandy, simple syrup, lime juice, egg white, and a few dashes of bitters, the pisco sour's taste is a tantalizing mix of tart, sweet, silky, and herbaceous. It's a fabulous cocktail and an excellent excuse to explore the diverse range of piscos available.

Click Play to See This Classic Peruvian Pisco Sour Cocktail Recipe Come Together


Key lime meltaways

Alex loves limes. I mean, loves them. He eats them, and no, I don’t mean dusted in sugar. No, not squeezed into a glass of seltzer. He simply eats them, the way that most people eat those slices of oranges that come with your fortune cookies at suburban Chinese restaurants. He eats the wedges that people put out on their bars for cocktails, the slices that come on top of a pile of Pad Thai, those on the side of a sizzling fajita platter and the other half I haven’t used in a recipe, lying unloved on the cutting board.

The first time I saw him do it, I was taken aback. “Did you just eat a lime?” Perhaps it was because it was from my gin and tonic, it was an early-on date and he’d obtained it in a “Are you using that?” kind of way. But I loved that he didn’t think it was the least bit odd. I love that now we’ll be at a party or bar and one of our friends will notice his lime-eating ways for the first time and be shocked.

I seriously think they dipped his baby bottle in vinegar. It’s the only logical explanation.

The limes at the small grocery store we frequent more often than it deserves our hard-won dollars are now 60 cents apiece. (That thud you hear is my mother fainting. I mean, sure, they’re in the Canadian Rockies but I suspect that she knows that somewhere, one of her daughters is paying too much for food.) Oh, and they’re lousy. I mean, when you pay 60 cents for a lime, you hope to get at a bare minimum the two tablespoons of lime juice you’ll need for a recipe, but no such luck.

I was about to put a kibbosh on buying limes (not that I would. Or could. If you could make someone happy at 60 cent intervals, how could you not?) when I did what I should have done eons ago, and wandered into the Manhattan Fruit Exchange and what do you know, they had these bags of 18 well, somewhat busted but totally good-hearted tiny key limes for $1.99. I thought I’d won the lottery, especially when I squeezed more than a tablespoon and a half of juice from one, one-inch lime.

Thud. The lime obviously doesn’t fall far from the tree.

All of this is a long-winded way of saying that you can expect a couple lime-based recipes this week while I work through them, but just one for now. I was horrified to learn that Alex had never had a meltaway cookie growing up. They’re tart and sharp in the middle, but rolled in powdered sugar, keeping the bite in check and giving them their melty qualities. They sounded like they’d be right up his alley, and this Martha Stewart recipe is so simple, it was worth turning the oven on for this weekend. You’ll never even consider those packaged ones again.


Key Lime Meltaways
Adapted from Martha Stewart

You can make these with regular limes as well, but if you run into some key limes, they’re worth it. Trust me and my resident lime addict.

You could also keep the logs frozen for up to two months, and use them as the meltaway craving hits.

12 tablespoons (1 1/2 sticks, 170 grams or 6 ounces) unsalted butter, room temperature
1 cup (120 grams) confectioners’ sugar, divided
Grated zest of 4 tiny or 2 large key limes
2 tablespoons (30 ml) freshly squeezed lime juice
1 tablespoon (15 ml) pure vanilla extract
1 3/4 cup plus 2 tablespoons (235 grams) all-purpose flour (a.k.a. 2 cups minus 2 tablespoons)
2 tablespoons (15 grams) cornstarch
1/4 teaspoon fine sea or table salt

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla beat until fluffy.

In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.

Between two 8-by-12-inch pieces of parchment paper, form dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.

Heat oven to 350 degrees. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs slice dough into 1/4-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart.

Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, just three or four minutes. While still warm, place cookies in the sugar-filled bag toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.


Key Lime Pie Cocktail

The weather here in Northern Virginia has been incredible! Mid-70’s for most of the week, and given the fact that it’s February, I’m certainly not complaining. With the ample sunshine, I’ve been inspired to dust off my patio chairs, and mix up a yummy cocktail to celebrate the unseasonably warm weather. This fantastic Key Lime Pie Cocktail is perfect for kicking your feet up and enjoying the fantastic flavors of spring!

How to Make a Key Lime Pie Cocktail:

This fantastic dessert cocktail couldn’t be more simple to make. You’ll begin with a cocktail shaker filled with ice. (If you don’t have a cocktail shaker, feel free to use a mason jar with a tight fitting lid.) The ice is especially important, as you’ll want your drink to be super-cold. With this in mind, I always like to store my vodka in the freezer and keep the Rum Chata chilled in the refrigerator.

To the ice-filled shaker, add the whipped cream vodka. This flavored vodka adds some great flavor to the drink and is reminiscent of the whipped cream that tops the classic Key Lime Pie dessert.

Next, you’ll add Rum Chata cream liqueur. I recently discovered Rum Chata, and wow – it is amazing! The consistency is similar to an Irish Cream, Rum Chata is creamy with a mild vanilla-like flavor. I’ve put this cream liqueur in everything from hot chocolate to topping vanilla ice cream!

You’ll also need the juice of a lime, and pineapple juice. The pineapple juice provides some nice sweetness to the drink, and the lime juice adds the distinct lime flavor that is crucial in a Key Lime Pie. An optional ingredient that you may want to include is a drop of green food coloring. This will add a slight green color to the drink to achieve the same color as the pie. From here, secure the lid tightly to the shaker, and shake vigorously.

Before pouring the cocktail, prepare your cocktail glass with some graham cracker crumbs. Simply run a lime wedge around the edges of the cocktail glass, and dip the moistened edges into the crumbs. Once the glass is prepared, pour the cold cocktail into the glass. Top with a dollop of whipped cream, and add a sprinkle of additional graham cracker crumbs.

Next, go grab your favorite patio chair and some sunshine. This cocktail will taste amazing, especially with your feet kicked up and the day behind you. Cheers!


When you get to the bottom and begin making disgusting slurp noises, remove the straw and tip the glass up to get every last drop, toss the lime remnants into the composter and repeat!

There are some who will balk at the complexity/time of preparation. To those I would say stick to your mass produced, artificially coloured and flavoured liquids where you simply "snap a cap". This drink is about standing around the kitchen, yacking, savouring its taste and is sibling to the "Slow Food" movement.

Warning: This drink is "stealthy". Think about it: sour, unconcentrated lime juice hides the alcohol taste, the sweet (and crunchy!) sugar also hides the alcohol taste and finally super-cooling with finely crushed ice tends to hide the alcohol taste. Use responsibly between consenting adults. The Caipirinha is in a class of drinks called a "leg spreader" - because it makes you really relaxed - and you go all limp - I guess.

I welcome your comments, variation descriptions and experimental suggestions.

OH!. and much thanks to Mrs. Caipirinha for the outstanding work she did.


To make the Spicy Jalapeño Caipirinha

  1. Start with 2 cocktail glasses.
  2. Place the lime quarters in the glasses (1 whole lime per glass).
  3. If you want your Spicy Jalapeño Caipirinha spicy, add 2 jalapeño slices to each glass. If you want a regular Caipirinha, leave out the jalapeño.
  4. Sprinkle the lime quarters (and jalapeño) with a 1 tablespoon of sugar. 1 tablespoon per glass.
  5. Muddle the limes until most of the juice is released and the sugar is dissolved.
  6. Add 3 ounces of Cachaça to each glass.
  7. Stir to combine with the muddled juices.
  8. Fill glasses with ice.
  9. Pour the sparkling water over the ice to fill each glass.
  10. Give a quick stir and enjoy!

Muddled Drinks

Mojito
We’re going to start with the king of muddled drinks these days–The Mojito. The Mojito has been around since the late 1930’s, but really picked up steam in the U.S. in the early aughts of this century when fresh juices came back into fashion in cocktails.

Mojito recipe
– 6-8 mint leaves (reserve one mint sprig for garnish)
– 1 tsp superfine sugar or ½ oz simple syrup
– 1 oz lime juice (save spent lime shell)
– 2 oz white rum (try Caña Brava Rum Blanca)
– Club soda

Build this in the glass you will be using, which can be a double Old Fashioned glass or a Collins glass. Muddle mint leaves, sugar and lime juice in the bottom of the glass. Add white rum, cracked or crushed ice, and spent lime shell in the glass. Top with club soda. Stir gently. Garnish with mint sprig. Serve with straw or stirring rod.

Mojito / Photo Credit: Chris Pople

Caipirinha
The next muddled cocktail we’ll tackle will be the Caipirinha. Made from cachaça [ka-SHA-sa], a fresh sugarcane spirit produced in Brazil, you can see the similarities with both mojito and the daiquiri. The Olympics in Rio have put this drink back on the radar so expect to see it back in bars and in Latin restaurants.

Caipirinha recipe
– Half a lime, quartered
– 1 tsp superfine sugar or ½ oz simple syrup
– 2 oz unaged cachaça (try Avuá Prata Cachaça)

In an Old Fashioned glass, muddle lime and sugar. Add cachaça. Top with crushed or cracked ice. Gently stir. Serve.

Caipirinha / Photo Credit: Wine Dharma


Clairin Regal Sour

The best drink you’ll ever have in Haiti is at Hotel Florita in Jacmel. It’s just a simple Rum Sour made with clairin (a rum-like spirit), lime and sugar that is shaken and served on the rocks. With a complex spirit like clairin, you don’t need to add much else.

Clairin originated in the Haiti countryside and it remains a fixture in local households and at ceremonies. It’s made from sugar cane juice, which is fermented using indigenous yeast strains before being pot-distilled. The result is a raw, funky and rustic spirit with distinctive grassiness, and it’s closer in nature to rhum agricole than molasses-based rum.

The Clairin Regal Sour features Clairin Vaval from Distillerie Arawaks, located just a little more than half a mile off the southern coast of Haiti. The cane and yeast live in the salty coastal air, and you can taste it in the spirit.

This drink was created by Kate Perry. Before becoming the brand manager for The Spirit of Haiti, she was the general manager of and a bartender at Rumba in Seattle. She highlights the clairin’s salty roundness with sea salt, key lime juice, honey and grapefruit bitters.


Bacardi

This cocktail is a testament to the success of the Bacardi rum brand. The brand is the most well-known around the world and the name is sometimes used by drinkers to refer to rum in general. The Bacardi cocktail is made from Bacardi rum, lime juice and grenadine and it is usually served straight up in a cocktail glass with a lime garnish. Interestingly, thanks to a ruling by the New York Supreme Court in 1936 this cocktail can only be referred to as a Bacardi if it contains genuine Bacardi rum.


Recipe for caipirinha: 9 Limes that you have never heard about

Since you love caipirinha and we all know, whether using the traditional and classic method, pressed, using the traditional Tahiti lime on it, there are several other ways that you can make your caipirinha look really different and trendy.

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Why not consider to use variations of lemons that can be used to make a caipirinha. Who's gonna be the first to try?

Many even unknown to the general public. Have you thought about using different lemons for caipirinhas ?

1 - KEY LIMES

or Mexican Limes or West Indian Lime

(Citrus aurantiifolia).

Key limes are smaller and more yellow in color, grow to between 1 ”and 2” (2.5 - 5 cm) in diameter and grow on thorny bush-like trees in many countries that have hot climates.

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In terms of flavor has a strong acidic aroma and their intense sour-sweet taste that they are widely used in cooking, and to flavor cocktails.

2 - BEARSS LIMES

or Persian Limes (Citrus latifolia)

Most popular varieties of limes in the world, this lime is compared with Key ones, larger, greenish-yellow color, oval and are not as acidic or bitter as Key limes.

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Grow on thornless lime trees and the fruit can grow up to 2.5 ”(6 cm) in diameter.

3 - TAHITI LIMES (Persian variation)

Recipe for caipirinha cocktail this is the number lime to be used. The name Tahiti arises from the fact that this type of lime was introduced in California from Tahiti sometime during the period from 1850 to 1880.

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Tahiti is considered a type of Persian lime has a more oblong shape than round, juicy flesh that is also less acidic than the Key ones.

4 - KAFFIR LIMES

or Makrut Limes (Citrus hystrix)

Kaffir is a citrus lime native to tropical Southeast Asia and southern China. The etymology of the name "kaffir lime" is uncertain but the Arabic word for non-Muslims is kafir and In South Africa, "kaffir" is an ethnic slur for black African people.

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Its lime-green color and distinctive bumpy skin, lack of juice, Kaffir limes are extremely tart and usually too acidic to cook and make cokatils with. are much smaller than other types of limes with the fruits only being about 2 ”(4 cm) wide. Kaffir lime peel is often an ingredient in Thai curry dishes to add acidity and flavor and also Leaves are also dried and used to flavor many Asian dishes.

5 - CALAMANSI LIMES

or Philippine Limes, Calamondin (Citrus microcarpa)

This type of small citrus fruit grows in the Philippines and southern Asia or in any sub-tropical climate. They look more like a small tangerine.

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They are hybrid type of lime fruit that looks like a small green lime but has orange-colored flesh, only measuring about 1 ”(2.5 cm) in diameter. The juice from calamondins can be quite sour and they are often used in certain dishes for their flavor and decorative value.

6 - FINGER LIME (Citrus australasica)

This lime originated from a small tree of lowland subtropical rainforest in the coastal border region of Australia and recently popularized as a gourmet bushfood. Doesn’t look like a typical lime apart from its lime-green color, red, light yellow, and light pink.

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The fruit is cylindrical and has a long shape with an apex at one end and rough, bumpy skin. The flesh of finger limes looks like small caviar pearls rather than typical oblong citrus fruit juice sacs. Biting into these lime pearls releases tangy, sour juice that has a refreshing taste.

7 - BLOOD LIMES

Blood limes are a hybrid citrus fruit, a cross between the red finger lime (Citrus australasica var. sanguinea) and the ɾllendale Mandarin' hybrid. fairly small.



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