Cachaça can be beautifully infused with other ingredients. I tried one with fig leaves and it was fantastic. In Brazil, it's very common with honey (melzinho). It's so versatile!
Ok, so now I have investigated this a bit. First I made the syrup using rhubarb from the garden. I’m short on cachaça and rum agricole in the summerhouse bar, so I used pink gin instead and lemon juice and egg white. Absolutely beautiful!! Now last week I made another syrup based on the same recipe but used lilac flowers instead of rhubarb (also from the garden). The syrup itself i fantastic. Then today I decided to go for broke and mixed it with Sakura gin (yes, highly floral), lemon and egg white. The result was… a floral nuclear bomb. I really liked it, but my wife dropped the dreaded “soap” word… Well, I might tryt it again using ordinary London dry, we’ll see. I may also try the lilac syrup with rum and maybe… cachaça? We’ll see. Oh, and thanks for the excellent recipe!
Cachaça can be beautifully infused with other ingredients. I tried one with fig leaves and it was fantastic. In Brazil, it's very common with honey (melzinho). It's so versatile!
Ohh I like the sound of fig leaves! Cachaça is almost always such a good mixing partner
Ok, so now I have investigated this a bit. First I made the syrup using rhubarb from the garden. I’m short on cachaça and rum agricole in the summerhouse bar, so I used pink gin instead and lemon juice and egg white. Absolutely beautiful!! Now last week I made another syrup based on the same recipe but used lilac flowers instead of rhubarb (also from the garden). The syrup itself i fantastic. Then today I decided to go for broke and mixed it with Sakura gin (yes, highly floral), lemon and egg white. The result was… a floral nuclear bomb. I really liked it, but my wife dropped the dreaded “soap” word… Well, I might tryt it again using ordinary London dry, we’ll see. I may also try the lilac syrup with rum and maybe… cachaça? We’ll see. Oh, and thanks for the excellent recipe!