The London Caipirinha Festival 2017 (#londoncaipfest) is the largest competition of Brazilian drinks and cocktails in London, created to stimulate British consumers to learn about Brazilian culture and to promote cachaça in the United Kingdom. With several London-based bars and restaurants competing in various categories, including the title of “London’s Best Caipirinha 2017”, consumers visiting the participating bars and restaurants, after sampling their caipirinhas are required to vote online on the festival website. As no big event or good idea comes becomes reality on its own, VBRATA have some important sponsors in this year’s edition. Meet the London Caipirinha 2017…
Caipirinhas & Co
ABELHA CACHAÇA SILVER is a premium hand-crafted white Cachaça with a clean and natural flavour which is ‘rested’ (descansada). Resting the cachaça for a few months in open steel tanks allows some of the less desirable compounds to evaporate or oxidise into phenols, which give the Cachaça its characteristic bouquet. The result is a full-flavoured artisanal Cachaça, with an intense fruit/vegetal nose, fresh sugar cane and stone fruits taste, and a smooth dry finish: perfect for Caipirinhas. To find out more, click here.
London is staging the flavoursome festival designed to promote Brazilian cocktails, gastronomy, culture and tourism VBRATA UK (Visit Brazil Travel & Cultural Association) launched this week, on Tuesday 05 September 2017, the first edition of the London Caipirinha Festival in partnership with the Embassy of Brazil in London and partners. The festival kicked off with an opening event exclusively for the UK travel trade and press at the Embassy of Brazil in Trafalgar Square. The event was totally fully booked with over 170 professionals from the travel industry and press. Guests had the opportunity to watch short presentations about The…
The London Caipirinha Festival 2017 is the biggest Brazilian cocktail and gastronomy competition in London, designed to encourage interest in Brazil and raise the profile of cachaça in the United Kingdom. With London-based bars and Brazilian restaurants competing in various categories including the “London’s Best Caipirinha 2017”, voting requires the participation of cocktail fans who having sampled the caipirinhas of participating establishments, to cast their votes online on the festival website (www.londoncaipfest.co.uk). HOW THE COMPETITION WORKS: The competition will be open to a selection of participating London-based bars and Brazilian restaurants Customers visiting the participating establishments will evaluate several…
Ingredients 6 lychees 2 tablespoons of sugar 1 serving of cachaça Seven Up Crushed ice Method: Peel and remove the stones of 6 lychees. Add the sugar and muddle well. Add the cachaça. Top the glass up with 7-Up and lots of ice.
Ingredients 3 strawberries 50g of blackberry pulp 3 tablespoons sugar (or 10 drops of sweetener) Ice 2 shots of cachaça Method: Mix everything in the shaker and serve.
Ingredients ½ teacup of grapes, pitted and cut in halves Sugar or sweetener to taste 1 spoon (coffee) of pink pepper 50 ml of cachaça Crushed ice Method: In a glass, place the grapes, the pepper and the sugar or sweetener, and muddle everything with a pestle. Add the cachaça and the ice and mix well.
Ingredients 2 kiwis 1 tablespoon of sugar 30 ml of cachaça 40 ml of chilled water Crushed ice Method: Blend the kiwi, sugar and chilled water. Strain. In the glass which is to be used to serve the caipirinha, muddle the other kiwi, together with the strained kiwi mix, the cachaça and the crushed ice.
Ingredients 50 ml of cachaça 4 strawberries ½ large lime (or 1 small lime) 2 tablespoons of sugar Ice Method: Chop the strawberries and lime and place in the shaker along with the sugar, ice and cachaça. Shake well and serve.
Ingredients Deseeded Watermelon cubes (to the top of the glass) 1 lemon cut into cubes (remove the pith) Sugar to taste 1 serving of cachaça Enough ice to fill the glass Method: Fill the glass with the watermelon and muddle until you release enough juice. Add the lime and sugar and continue muddling. Add the cachaça and mix with a spoon. Fill the glass with ice.