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Cádiz Caipirinha

A darker spirited approach to the Caipirinha, substituting Spanish brandy for Cachaca. Manzanilla keeps it bright and lean,while the dry Palo Cortado adds nuttiness and richness.The spirits for this cocktail will be batched ahead of time for faster execution during service.

POS name
Cadiz Caipirinha
GLASSWARE
Served on the rocks in a sangria glass
Menu & SECTION
Menu description

Torres 10 Year Brandy, Manzanilla, Palo Cortado, Pressed Lime, Cane Sugar

Table talk
MIS recipe(s)
RECIPE FOR COCKTAIL

Gently muddle 3 lime wedges in an empty sangria glass (just to press a little lime juice from the wedges)

To an empty cocktail shaker add

2.25 oz batched spirit mix

.1 oz lime juice

.75 oz Demerara syrup (link to recipe)

Fill shaker with ice

Shake vigorously, strain into sangria glass over muddled limes

Fill glass with fresh ice

Garnish with lime wheel resting flat on top of the ice

RECIPE FOR BATCH

In a quart container combine the following:

     ·12 ounces Torres 10 year Brandy

     ·9 ounces Barbiana Manzanilla (NY) Lustau Manzanilla (DC)

     ·4.5 ounces Gonzalez Byass 'Leonor' Palo Cortado

Label and Date container. This recipe will yield 11 cocktails

Transfer to speed pour or bottle prior to service-this should be stored in the speed rail. Label and date.

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