About the Brazilian Mule, a lot of bartenders in the country uses 50ml jiggers here, 60mls/2 Oz. are normally used only in cocktail bars. So probabilly the original recipe calls for 25mls of lime and simple syrup, and 50mls of vodka.
@@turnerjazz7872 I did some research here, the drink was created to MyNy Bar by Marcelo Serrano, that was a cocktail bar here in São Paulo, but it got famous in Brasserie Des Arts, another venue lead by Marcelo. That was more a fancy restaurant/night club than a cocktail bar. Probably the recepi got famous from there. In an article for a Brazilian site in 2017 with Marcelo, the recipe calls for 50ml of vodka, 20ml of lime and simple syrup.
I checked and he did add it to the website. Ginger Liqueur: -8 oz Vodka -7 oz Simple Syrup -2 oz Ginger Juice -1 oz Water 1. Add all the ingredients in a container 2. Whisk. 3. Store in the refrigerator when not in use.
Really tasty looking lineup. I can agree about the carrots, dunno what it is for people, but I love em. Eating or juiced. Also I'll admit I just assumed when you said Brazilian mule that it was going to basically be a Moscow mule but with cachaça, which after seeing the completed recipe, sounds tasty to try it with 👍
I pride myself on being the best garnisher. In regards to cutting clean, straight citrus, I just barely break the rind and kind of score along the top of the circumference and then confidently focus on the same bottom line holding the knife as perpendicular as you can. That guide helps a lot. Especially with something like grapefruit that’s going to change shape with pressure.
It’s called rocket in the UK and you sometimes see it called that on menus in the US if the restaurant is trying to be different. And you are correct - “rocket” came from the French “roquette.”
Please make a cocktail that contains salt fermented fish sauce and is not a Bloody mary! It should be that asian clear liquid gold that is used instead of salt. Perhaps in a Margarita with tequila, but it should taste delicious!
