Transcription
Welcome to Booze on the Rocks. My name is David Edwards and it's great to have you here.
Today we're going to make Brazilian lemonade. Now, it's originally known as Lemonada Swiss because it was made in a Swiss restaurant in Brazil and that's where it originates from. And if you happen to be online, you may see it referred to as Lemonatada Swiss versus Brazilian Lemonade.
Now, interestingly enough, this is a non-alcoholic cocktail. However, I am going to add alcohol to it just to sort of adult it up or booze it up just a little bit cuz it says booze on the rocks. But I am going to show you where to stop just to make the cocktail and then where you would add the alcohol if you so choose to do so.
Now, originally it has three ingredients and that starts with limes, which is weird because this is called lemonade, but I don't know. Uh having said that, you also need some sweetened condensed milk. I'm using a little bit of Eagle Brand. And you also need cold water.
Now, if you're going to add alcohol, I suggest using a little bit of kashasa, which is Brazil's national spirit. It's made from fresh uh sugarcane juice and it's fermented. Um that's 40% ABV. I'm using lab. Um however, if you can't get that, you could maybe go with a light rum or some vodka.
Please leave a comment down below on if you're going to add a spirit, what you would add, and how does your recipe vary from this recipe. It's pretty impressive to ask to see all the different variations out there. And there are different variations out there.
Um, so the good thing is we're going to start with our limes. So, what we're going to do is we're going to cut the ends off and then we're going to actually cut all four of these limes into quarters. Now I am making this the traditional way. There are a couple of different variations that you will see that include just removing the uh the very green part. So basically what you're doing is uh the zesting of the lime and just putting that in there because you're trying to get rid of the pith which is the white part of the uh of the rind. that actually creates a little bit of bitterness versus just the oils which give us the lime flavor besides the juice. However, you don't have to do that. And all you want to do is just drop all four of your limes directly into your blender. Make sure you get all of the lime in there.
And now what you're going to do is add your cold water. So for the four limes, we're going to use four cups of cold water. That's 960 ml. Now that you've done that, you're going to put the top on your uh blender and we're going to pulse this for about 15 seconds and no more than 15 seconds because otherwise it becomes too bitter.
All right, now that you've done that, we're going to just pop this off here. We're going to pop the top. And what we need to do is we actually need to strain this out. Let me just get rid of this. And you just want to use a nice sieve or something like that. And what you're trying to do is you're trying to keep out all of the lime chunks.
Now, what you want to do next is you just want to make sure you use a spatula or wooden spoon and you just want to press the lime portions down. You're just trying to get the remainder out of the juice out of here because what you're going to do next is you're going to pour all of this directly back into your blender. and it looks fantastic already.
So, what we'll do is grab your condensed milk. And this is uh 300 ms, which is 10 oz. And what we are going to do is we're going to pour the entire can directly in. Okay. So, the other thing you want to do is grab your spatula and you just want to get everything out of here because you don't want to waste everything. Now, some of the recipes you'll see actually have less of the condensed milk in there, but this is sort of to your own personal sweetness or your own personal flavor.
Now, you do need two cups of ice. So, you just want to throw in a bunch of ice in here. And what you would normally do at this point is you would straight blend this up and then you'd have a non-alcoholic version. However, as I said, we're adding a little bit of alcohol, and I'm using kashasa.
Now, depending upon how much of the alcohol you want in your drink, and you want about 1 to 1/2 oz of alcohol, uh that's anywhere between basically 4 to 6 oz. Uh 6 oz is 180 mls. And uh this has a different flavor than white rum if you're thinking about this is slightly vegetital. uh it doesn't have that rum funk that you'd expect from a rum even though it's made from sugarcane juice. So, as I said, you want about four to six ounces. And let me clarify, what you're looking for is about 1 oz, 30 mls per serving, which is why I used 6 ounces, 180 mls, because you're going to get between 6 to eight servings out of this. So, you can add more depending on your personal taste.
Now, the good thing is because we do not have uh the lime peels in here now, we're not going to gain any extra or added bitterness. And what we want to do is we want to just blend the crap out of this for as long as you want to get the consistency that you want.
And here you go. This looks absolutely fantastic. The glass is full. You get a lot of foam in this as well because of all of the ingredients that are super fresh. You're going to give yourself your favorite glass, whatever that is. I'm using a 16oz tulip glass. We're going to add uh a few cubes of ice in here uh because there's a fair amount of ice and water content in here already. And we're just going to fill your glass. This is fantastic looking. Nice and foamy and smooth.
And here you have a Brazilian lemonade or a uh not really a lemon Swiss anymore because of the kashasa. However, absolutely gorgeous. It's beautiful. It's foamy. It's a very light pale green and milky white. Um Oh, I like the looks of this. N and a half out of 10. Your immediate smell is I get a slight hint of the kashasa and a little bit of lime. Oh, that is so good. Um, what was I going to say? Uh, fresh, foamy, smooth, limey. This is sweet, but it's not overly sweet. It's almost perfectly balanced with the uh um the lime. I love this. This is a 10 out of 10. And you just have to remember this is a little bit sweeter because I used a full can of the uh condensed milk versus a half a can that you'll see in a lot of recipes. Absolutely frigin fantastic.
If you like cocktails like this, take a look after the recipe card right over here.