Licor Beirao - Licor Beirao - Portugal - 22%

Product Information

The right way to prepare a caipirinha is by layering the ingredients. Lime and sugar go in first, and get muddled to release the lime juices. Then, you add the ice and finally the liquor. Although the origin of the caipirinha is officially unknown, there are several unproven stories on how this drink came to be! After being weighed out and being mixed in correct proportion, the plants and herbs are mixed with alcohol and remain in maceration for a minimum of about twenty to twenty-five days. The resulting contents are then twice distilled in copper stills.

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Émilie Steckenborn

On my very first trip to Lisbon in 2006, I discovered a sweet, herby liqueur and promptly fell in love with it. And with Lisbon, of course. It is made from a double distillation of seeds and herbs, including mint, cinnamon, cardamom and lavender, from all over the world, including former Portuguese colonies of Brazil, Sri Lanka, and India. LIMES –Choose Persian limes over Key limes. They are larger and juicier, and therefore will yield more juice per fruit. Calculate 1 1/2 to 2 limes per drink. However, if your experience was not the best, please don’t run for the hills! Give my recipe a try. I would love the chance to change your mind! 😉 What is Caipirinha? Aroma – Smell the limes. A ripe lime will smell, well, lime-y! The ones that are not ripe will not have a strong smell.

Caipirinhas are made all over Brazil, with several different fruits. Among some of the most popular ones are pineapple, cashew fruit, watermelon, passion fruit and clementine. If you loved it or not, depends on how it was prepared. Hopefully, you loved it and are looking to replicate it at home. In that case, I’ve got you covered with a traditional caipirinha recipe that would please even the snobbiest caipirinha purist! Muddle just enough to release the lime juices. Don’t worry if the limes are not completely macerated! You don’t want to risk ending up with a bitter caipirinha!Meanwhile, a law forbidding the claim of medical properties for liqueurs came into force, the alcoholic beverages were no longer qualified as medicinal. The young man from the North took this opportunity and started producing the nectars independently, with the same craftsman’s processes, in a small factory.

The liqueur is still produced and bottled at Quinta do Meiral, according to the original secret recipe, by double distillation of 13 different aromatic seeds, herbs and spices. Take each quarter, one at a time, and hold it upright by the skin side. Then, slice down through the pith (that white, spongy section at the center), removing and discarding it. (Photo 4) His work has been featured in several magazines, and he recently wrote the cover story for Bar Business. With his active participation in the United States Bartenders Guild, New York Chapter (USBGNY) he has spent the past four years developing and solidifying relationships in the industry, affording him the opportunity to work with many of the most respected names in the business. During the maceration, the secret recipe of 13 spices, plants and aromatic seeds is blended with alcohol of agricultural origin. Once the alcoholate is ready, it is then added into a mixture of alcohol, sugar and water. This mixture is then tested to ensure it fits the secret recipe’s parameters.

Anna Mindess

Cut the limes in half, lengthwise. (Photo 2) Stand the halved limes up and slice lengthwise in quarters. (Photo 3) The liqueur is still produced by double distillation of 13 different carefully selected aromatic seeds, herbs and spices.