Caprijito Caprijito
By
Angel Teta
"I created this cocktail for Ataula as our house mojito variation. Using the sous vide technique, I can extract flavor and color to execute this cocktail quickly, and consistently every time. I took into account that fresh mint and lemongrass are available year round in Portland, so that I would never run into seasonality problems. It's a crowd pleaser, and one of our best sellers."
Caprijito

 
What is your favorite food?

I always thought it was pizza, but I've started an affair with Bellota Jamon. It's this amazing Spanish acorn fed ham that's cured for 4 years. Incredible!

How many tattoos do you have?

Not one! I think there are enough tattoos on my friends to make up for my lack of them.

Top thing on your bucket list?

Bringing my mom to a Dallas Cowboys game and getting her access to the field so she can walk on the star. She's a huge fan, and the main reason I'm at all successful today.

If you could have any one superpower, which would you choose?

Teleportation, hands down. I'm always traveling, and I want to see more of this amazing planet. Plus I think it would make me more punctual.
Caprijito
Prep Time: 5 minutes
Yield: 1 cocktail
Ingredients:
Caprijito Base Recipe:
  1. 100 g mint, plucked leaves, no stems
  2. 4 stalks lemongrass, trimmed and expressed
  3. 25 g lime peel
  4. 60 g palm sugar
  5. 1 L Cachaca
  6. 1 L Rum
Caprijito Base Prep:
  1. Vacuum seal, drop in immersion circulator for 60 mins at 60 degrees celsius. 
  2. Place bag in ice bath, strain off into service bottles.
Caprijito Recipe:
  1. 50 ml Cachaca/Rum Blend
  2. 25 ml fresh lime juice
  3. 15 ml 1:1

Preparation:
  1. Add all ingredients to a shaker and shake vigorously.
  2. Strain into a collins glass with fresh mint, top with ice and 50 ml soda water.
  3. Garnish with lime wheel and mint bouquet. Cheers!
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PRINTABLE VERSION
BIO
Angel Teta is the bar manager at Ataula in NW Portland and a whiskey guardian for Angel's Envy! She loves all things cocktail related. From winning various competitions to volunteering for cocktail weeks across the country, she can't get enough of being a part of every aspect of the bar scene. The hospitality industry has always been very close to her heart, and she counts herself lucky to be able to be a part of it – with every shift behind the bar, every bite of great food from talented chefs, and every sip of the amazing drinks she gets to imbibe upon.
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