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A little help from the BOH, and a great drink!

April 6, 2009

I was talking with a chef/friend of mine the other day about favorite summer drinks and he turned me on a great way to get the most flavor out of muddled limes.

dsc021911Cut the ends of the lime




dsc02192Set the lime upright and slice down the center



dsc02193Lay one half  down flat and cut into four ewdges



dsc02195Stand each wedge upright aagain and slice away the center pith



dsc02198Cut 2 or 3 slices trough the meat of the lime.


Why do all this?  The center pith can add bitterness to your drink, and by removing it you have a btter flavor.  Also, cutting  the “pockets” inside the fruit will allow the muddling process to release more juice.

The drink that brought this discussion on was the Caipirinha (kai-pur-EEN-ya).  This is the national drink of Brazil made with Cachaca (ka-SHAH-sa).  Cachaca is similar to carribean rum except is is made from raw sugar cane instead of processed sugar or molasses.


1/2 limes  (4 wedges)

1 T cube (white or raw)

2 oz Cachaca


Muddle the limes and sugar.  Add ice.  Pour in Cachaca and stir to combine.


One Comment leave one →
  1. João permalink
    April 7, 2009 5:28 am

    (This comment comes from a bartender in Brazil and a fellow Webtender…)

    Hi Chris,
    One more tip for you:
    After you cut the lime the way you showed it, make sure you put the limes inside the cup with the peels down.
    Also try not to muddle the peel, only the pulp.
    If you muddle the peel, your caipirinha will taste a little acid.


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