Shaken or Stirred? Superfine, Regular, or Brown Sugar – or Simple Syrup? Club Soda?
These are the ethical dilemmas that a Caipirinha creator will
encounter. All are very good questions indeed. Let’s try and tackle
them… Shaken or Stirred: stir if you want to be a
traditionalist – and have the patience to properly mix the ingredients
(at least 20 to 30 seconds); shake if you want to quickly get the
ingredients melting and melding fast (i.e. you ADD types). Type of Sugar:
Similar situation: superfine for traditionalists; simple syrup for the
greatest probability of dissolve; brown sugar for a twist (a lot of the
‘bar chefs’ dig this), and sugar only if you have to. And Splenda
works great for any of you carb-counting freaks like me. Club soda:
not if you want to claim 100% “that’s not how it’s done in Brazil;”
however, like the Mojito, it brings some aromatics, some mouthfeel, and
if you like that sensory effect, go for it!
