Caipirinha

Some people say the original caipirinha is made with brown sugar, others that some salt gives a great taste, etc… I met once a Sagatiba master who explained me how to make a proper caipirinha, obviously I am not going to say that this is the right way to do it but at least this is the one I know and I think is well balanced and very refreshing.

Ingredients
- 50 ml of Cachaça (a sugar cane liquor or Brazilian rum)
- 1 x lime
- 3 x teaspoons of sugar

Preparation
Slice the lime into eight wedges, getting rid of both the ends. Then mash seven of those wedges along with the three teaspoons of sugar in an old-fashioned glass, once this has been done pour half the way through crushed ice on the glass and the measure of cachaca, stir everything and fill up the glass with crushed ice. As garnish, place the missing lime wedge. Enjoy!

Malbec Reserva Luigi Bosca

Although at the end of the day the wine debate is reduced to very personal points of views or should I said 'points of tastes', I’ve got a very strong one, red and hopefully Malbec or Pinot Noir. I might sound somehow influenced by Miles, yes, from Sideways, however, I’ve never ever thought about the production process, vintage, complexity or whatsoever.

One of my favourite ones is the Malbec Reserva Luigi Bosca, which I love just because of its strong taste, body and why not, character. It goes very well with meals but on its own is a nice companion.

Luigi Bosca is the name of one of the oldest Argentinean vineyards located in the famous Mendoza region. This vineyard is owned by the Arizu family, who also owns the boutique winery Vina Alicia.

Well, what else can I add? Ahh, I’ve got a 2003 Malbec Reserva on a shelf in my room waiting for a special occasion. Salud!

Pisco sour

I've been working as a bartender at Sabor -a South American restaurant in London-, for the past couple of years and it's somehow changed my point of view towards my tastes. I didn't have much of a clue when I started shaking cocktails what it was all about and although I wouldn't be able to say that I'm an expert on the matter now, at least I can honestly say what my favourite cocktail is. I find it refreshing, vibrant, with the perfect balance and the best, it's not that difficult to make, you should have it a go!

Ingredients
- 50 ml of Pisco (a regional brandy made of Muscat grapes)
- 25 ml of lime juice
- 25 ml of sugar syrup
- 20 ml of egg whites

Preparation
Mix all the ingredients along with some ice cubes in a blender for a couple of minutes until the ice's been completely melted, then pour the mix on a whiskey tumbler and garnish it with a couple of drops of Angostura bitters, voila!