How to make Caipirinhas and Batidas with Tony Abou-Ganim
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Great job Tony!!!!You are the best!!!!!and of course having great time as always...
seaman4u 1 year ago
I wonder why sugar syrup rather than granulated, which helps the drink in 3 ways:
1 visually it looks better and more authentic
2it helps in the muddling process
3 it adds extra texture to the drink while sipping and also brings the customer closer, more personal to the drink, since upon receiving it it will suffer an extra stir by the customer.
I also wonder why a highball/tumbler over the traditional rock glass. I'm bartender too, holidays in Brazil and serve many caipirinhas in my life
LR
Lucasranzuglia 3 years ago