« Cocktail Recipe: Lazy Lover | Main | Cocktail Recipe: The Lemongrass Caipirinha »

June 19, 2009

Caipiroli: All You Need Is Sodium Alginate, Calcium Chloride, Unobtainium, Upsidaisium, The AllSpark...

Get out your lightning globe and your Jacob's Ladder. Using a "molecular mixology" style, Jaime Boudreau offers a recipe that brings out the mad scientist in all of us: caipirinha ravioli or, simply, "caipiroli".

Caipiroli

Ingredients

  • 200 mL cachaça
  • 100 mL lime juice
  • 100 mL simple syrup
  • 4 drops green food coloring
  • 2 ¼ tsp sodium alginate

To Prepare

  • Place all in a glass container
  • Blend with an immersion blender
  • Fill a deep spoon with the mixture
  • Lower into a calcium chloride bath
  • Leave for ~ 2 minutes or until a skin forms around the “ravioli”
  • Rinse off with cold water and refrigerate until ready to serve

Oh, you mean you don't know how to make a calcium chloride bath? Well, here you go: It's just two tsp calcium chloride and 250 mL water

Thankfully, no flux capacitor is required.

UPDATE: Some photographic goodness via Flickr:

Posted by on June 19, 2009 at 08:04 AM in Caipirinha, Dessert |

Twitter | | Facebook

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

The comments to this entry are closed.

Subscribe

About Cachaçagora

  • Hi. My name is Phil Gomes. By day, I work at a public relations firm as its senior vice president of digital integration. I'm a proud SF East Bay native who currently lives in Chicago.

    I was introduced to cachaça by my wife, a Carioca. Her mom, in turn, is the president of the Confraria de Cachaça do Copo Furado, a group that meets monthly to talk about Brazil's indigenous spirit. I participated in one of their meetings when I vacationed in Rio in July 2008.

    This started me thinking about the basic question of whether cachaça in the U.S. is today where, say, tequila was some decades ago.

    So I decided to start this blog as a means to record and share the cachaça-related items I've been seeing day-to-day. I hope to be sharing recipes, impressions, and random thoughts as the U.S. continues to catch on to the potential for this particular spirit.

    Oh... The name? "Cachaçagora" is a portmanteau of "Cachaça" and "agora", which is the Portuguese word for "now". In Greek, "agora" also means public square. I hope to meet the expectations of both.

    Saúde!

    cachacagora~~ at~~ gmail~~ dot~~ com

Cachaçagora

Promote Your Page Too

Categories

Recent Posts

Recent Comments

Code Of Conduct

  • Comments here are unmoderated and are operated on a use-until-abused basis. I will adopt a moderation policy if I feel that my visitors abuse this privilege.

    I will delete any comment that is lewd, crude, lascivious, racist, sexist, libelous, off-topic, or injurious to the privacy of a non-public individual. Such users will be forever banned from commenting on this site.

    From time to time, certain comments will be investigated if they appear to be marketing spam. The offending company gets one free pass before public censure.

    In short, treat me as your host and I will treat you as my guest.

Blog Widget by LinkWithin