Caipi Jambu
Caipi Jambu is a tropical, spicy and sour cocktail made with Cachaça and Liqueur, with moderate flavor complexity.
Ingredients
- 1/2 lime (cut into 3 pieces)
- 30 ml passion fruit pulp (with seeds)
- 60 ml jambu liqueur (or a blend of cachaça and liqueur)
- 15 ml simple syrup
- Crushed ice
Method
- Place the lime pieces peel side down in the bottom of the glass.
- Add the passion fruit and syrup.
- Muddle with light, repeated presses — pressing too hard releases bitter oils from the white pith and ruins the flavor.
- Add the jambu liqueur and stir.
- Top with a mound of crushed ice to keep it cold.
FAQ
What is in a Caipi Jambu?
A Caipi Jambu is made with 1/2 lime (cut into 3 pieces), 30 ml passion fruit pulp (with seeds), 60 ml jambu liqueur (or a blend of cachaça and liqueur), 15 ml simple syrup and Crushed ice.
When should you serve a Caipi Jambu?
A Caipi Jambu fits the beach, a party, a hot day and a Brazilian table.
What can I use instead of cachaça?
Cachaça is a Brazilian cane spirit. Without it, the drink is no longer the same recipe. An unaged rhum agricole is the closest stand-in; white rum is a last resort and will taste different.
What is the bartender tip for a Caipi Jambu?
Two routes: passion fruit pulp with simple syrup and crushed ice, like in the video; or passion fruit syrup in place of the pulp and sugar, with regular ice. Either way, muddle the lime peel side down without crushing the pith — jambu (an Amazonian herb with a tingly, numbing kick) already brings the heat, so the peel's bitterness isn't needed.