Jabuticaba
Jabuticaba is a fruity, citrus and sour drink, with moderate flavor complexity.
Ingredients
- 60 ml jabuticaba spirit (recommended: Lemavos Iapoti'kaba)
- 10 ml demerara sugar
- 1/2 lime (cut into 4)
- Ice
Method
- In a rocks glass, add the half lime cut into four wedges, peel side down, and the demerara sugar.
- Muddle gently.
- Add ice and the jabuticaba spirit.
- Stir briefly, pulling the lime up from the bottom.
FAQ
What is in a Jabuticaba?
A Jabuticaba is made with 60 ml jabuticaba spirit (recommended: Lemavos Iapoti'kaba), 10 ml demerara sugar, 1/2 lime (cut into 4) and Ice.
When should you serve a Jabuticaba?
A Jabuticaba fits a barbecue, the beach, a party, a hot day, easy prep and a Brazilian table.
What is the bartender tip for a Jabuticaba?
A caipirinha with the cachaça swapped for jabuticaba spirit. Lemavos Iapoti'kaba is the one in the video: fruit on the nose, none of a liqueur's sugar, and the rustic character of an aguardente. Another dry jabuticaba spirit covers it; a liqueur (Jaboo, Brazeiro, Casa Bucco) does not — it is already sweet and turns this into a different drink. The sweet is only solid demerara, muddled with the lime, not syrup; white sugar covers it but loses the molasses. Cut the half lime into four, peel side down, and muddle lightly: bitterness comes from the peel oil. Lime, not lemon. Ice to the brim and one stir, pulling the lime up from the bottom. It is not the Caipirinha (cachaça), the Jabuticaba Caipirinha (Le Fruit and cachaça), or the Jabuti (liqueur, orange juice, and egg white, served up).