Purplish

Coquetel de jabuticaba

It’s been a long time since I wanted to use jabuticaba as the main ingredient for a cocktail. This fruit, native to Brazil, Argentina, Paraguay, and Bolivia, has an exotic and very sweet taste. Due to its popularity among brazilians (they love to eat it fresh under the tree), I tried to create some rustic cocktail, but it came out elegant and fashionable, like one of a Cosmopolitan series. If you can’t find jabuticaba in your country, replace it for any berry fruit and cheers!

In a cocktail shaker:
• 2 ounces of vodka
• 1/2 ounce of white rum
• 2 ounces jabuticaba juice
• 1 ounce pineapple juice
• 1 ounce lime
• 3 ounces simple syrup
• Ice

>> Use jabuticabas for garnishing

Há muito tempo tenho a vontade de usar a jabuticaba como ingrediente principal em um coquetel. Devido à popularidade dessa fruta entre os brasileiros (que gostam de chupá-la fresca debaixo da jabuticabeira), eu tentei criar um coquetel rústico, mas saiu algo elegante e fashion, um tipo de Cosmopolitan. Tim-tim!

Numa coqueteleira:
• 1 dose de vodka

• 1/4 dose de rum branco
• 1 dose de suco de jabuticaba
• 1/2 dose de suco de abacaxi
• 1/2 dose de limão
• 1 e 1/2 dose de xarope simples
• Gelo

>> Use jabuticabas para decorar

By the way, the jabuticabas I used for this cocktail, I picked them myself under the tree.

A propósito, as jabuticabas que usei nesse coquetel, colhi eu mesmo.

cheers@pourmesamis.com.br

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About Alessandro Paiva

A graphic designer who loves cocktail and travelling. Check my cocktail blog at pourmesamis.com, my travelling blog at fuievouvoltar.com and my graphic design portfolio at www.alessandropaiva.com.

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