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Caipirinha
If you are European or in North America, you're probably used to this drink being served with crushed ice, but until you have tried it with small cubes...
Calvin Grant
9th October 2024 at 00:37
Greetings Richard. Check out "Sugar and Sugar Syrups" in the search function then go to powdered sugar. Great info there.
9th October 2024 at 05:26
Thanks, Calvin. I've also added a link to the ingredient in the recipe, which leads directly to the relevant page.
10th October 2024 at 20:32
I actually swear I read that page and I didn't see the icing sugar bit, may have been a while back when I first thought about this drink. The wider internet says granulated and icing it's "the same" but Simon is right, there is 2 to 3% anti caking agent.
I actually usually use sugar syrup prepared in the proportions according to Simon's recipe, subbing a cane/white sugar syrup blend in most cocktails except ones where the clarity is useful and I use white (again prepared fresh as per Simon's 2 to 1 recipe)
Having now tried the home prepared white sugar syrup alongside the powered sugar, in this drink, I'd say it's not worth the effort, the syrup is fractionally better when done side by side
I actually usually use sugar syrup prepared in the proportions according to Simon's recipe, subbing a cane/white sugar syrup blend in most cocktails except ones where the clarity is useful and I use white (again prepared fresh as per Simon's 2 to 1 recipe)
Having now tried the home prepared white sugar syrup alongside the powered sugar, in this drink, I'd say it's not worth the effort, the syrup is fractionally better when done side by side