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A cool and refreshing twist on the classic Brazilian Caipirinha, this cocktail features a zingy hit of lime and fresh basil mixed with vodka and white vermouth over a mountain of crushed ice.
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Muddle lime pieces in a glass to release juice and oils. → Add 'spanked' basil leaves and muddle gently. → Pour in the white vermouth and vodka. → Fill with crushed ice and stir gently. → Top with more ice and garnish with basil and lime.
Muddle lime pieces in a glass to release juice and oils. → Add 'spanked' basil leaves and muddle gently. → Pour in the white vermouth and vodka. → Fill with crushed ice and stir gently. → Top with more ice and garnish with basil and lime.
A cool and refreshing twist on the classic Brazilian Caipirinha, this cocktail features a zingy hit of lime and fresh basil mixed with vodka and white vermouth over a mountain of crushed ice.
Prepare the lime by cutting off the ends, halving it, and then cutting one half into small eighths. Reserve the other half for garnish.
Place the lime pieces into a rocks glass and muddle them thoroughly to extract both the juice and the aromatic oils from the skin.
Pick about 8 fresh basil leaves. 'Spank' them between your hands to release the aromatic oils before adding them to the glass.
Gently muddle (pummel) the basil into the lime base to release its perfume without bruising it too much.
Pour in 60ml of chilled white vermouth and 20ml of chilled vodka (a 3:1 ratio).
Using chilled alcohol helps keep the drink cold longer and prevents the ice from melting too quickly.
Crushing ice in a tea towel provides a perfect texture mix of snow for chilling and chunks for maintaining temperature.
Muddling the lime skin is essential as the oils provide a deep citrus aroma that juice alone cannot provide.
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