Bartender Richard Woods | Cocktail Recipes - Find. Eat. Drink.
Bartender Richard Woods, Cocktail Recipes, Sushi Samba, Samba Brands Management, SushiSamba Kaiffirinha, Global Director of Cocktail and Spirit Development, Duck & Waffle, SushiSamba, Miami, FL, Florida, London, Cachaca, Lime Juice, Sugar Syrup, Cachaca Infusion, Basil, Sage, Tarragon, How To Make Cocktails, Bartender’s Recipes, What Bartenders Drink
SushiSamba + Duck & Waffle - New York, Miami, London
The London-based bartender is the head of spirit and cocktail development for Samba Brands Management, which includes Sushi Samba, Duck & Waffle, and Sugarcane. He was the winner of the Grey Goose 10 Le Voyage competition. He is touring the world, rejuvenating the cocktail program for all of the brands within Samba Brands Management.
Richard created the Kaiffirinha cocktail recipe as his take on the Brazilian classic, the Caipirinha.
Bartender Richard Woods | Cocktail Recipe
October 3, 2013
General Information
SushiSamba
Website
NYC West Village
7 Seventh Avenue South
New York, NY 10014
T: 212.691.7885
NYC Gramercy
245 Park Avenue South
New York, NY 10003
T: 212.475.9377
Miami Beach
600 Lincoln Road
Miami Beach, FL 33139
T: 305.673.5337
Duck & Waffle
Heron Tower
110 Bishopsgate
London EC2N 4AY, United Kingdom
T: +44.(0)20.3640.7310
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Photographs courtesy of Samba Brands Management
SushiSamba Kaiffirinha
Recipe courtesy of bartender Richard Woods, Global Director of Cocktail and Spirit Development Samba Brand Management
Serves 1
Glass: Old Fashioned
Ice: Crushed Ice Cubes
Garnish: Lime Wedges
Ingredients
- 1.5 oz cachaca, infused
- 1 oz lime juice (1 lime squeezed)
- 1 oz of sugar syrup (1:1 ratio of sugar to water)
Directions
Sugar Syrup
1) Mix equal parts of sugar and hot water to make the syrup.
2) Allow to chill.
Cachaca Infusion
1) Infuse using basil, sage or tarragon.
2) Infuse for up to 24 hours, tasting periodically for flavor.
3) If pressed for time, substitute infusions for fresh additions of leaves to each of the drinks.
Cachaca Infusion
1. Pour all into glass with half crushed ice.
2. Churn ingredients.
3. Top with more crushed ice.
4. Garnish and serve immediately.
