Jabuti
Jabuti is a fruity, sour and citrus cocktail made with Liqueur, with moderate flavor complexity.
Ingredients
- 50 ml jabuticaba liqueur (recommended: Jaboo)
- 20 ml lime juice
- 15 ml orange juice
- 1 egg white
- Ice
- Optional: 2 dashes aromatic bitters (Angostura)
Method
- In the shaker, add the jabuticaba liqueur, lime juice, orange juice, and egg white.
- Dry shake: shake without ice to emulsify the egg white.
- Fill with ice and shake again until cold.
- Double strain into a chilled coupe, without ice.
- Optional: dot the foam with the Angostura.
FAQ
What is in a Jabuti?
A Jabuti is made with 50 ml jabuticaba liqueur (recommended: Jaboo), 20 ml lime juice, 15 ml orange juice, 1 egg white, Ice and Optional: 2 dashes aromatic bitters (Angostura).
When should you serve a Jabuti?
A Jabuti fits a hot day and a Brazilian table.
What is the bartender tip for a Jabuti?
Jabuticaba liqueur (made from a grape-like Brazilian berry) is both the base and the sweetener: no extra syrup. The 25 ml of lime cuts the liqueur's sugar; the 15 ml of orange rounds out the fruit without turning it into juice. If your liqueur is quite dry, add 10 ml of simple syrup. The dry shake builds the foam before the ice chills the drink. Double strain into a chilled coupe — this sour is served up, without ice. Casa Bucco, Weber Haus, or Schramm work with the same profile. Behind the bar, use pasteurized egg white. The drops of Angostura on the foam are for aroma, not part of the recipe.