Video Blog
Porçao Caipirinha Cart
I had a ridiculously filling lunch recently at the Brazilian chain restaurant Porcao, on 26th and Park Avenue in Manhattan. The place is a Churrascaria, which is a traditional way of serving a myriad of different cuts of meat on skewers, where servers come around and carve said meats table side. They keep coming at an alarming rate and before you know it you have a small animal inside you. Not the healthiest way to eat but it sure is tasty. Probably best my friend Jacob - a staunch vegetarian - wasn't there.
The highlight was the 'Caipinrinha Cart' which they wheel around the restaurant and make all sorts of traditional and fruit variations of Brazil's national drink. Their lime version was spot on; not too sweet, which I admit I was expecting in a corporate and tourist restaurant, which this place definitely is. We also sampled a strawberry Caipirinha (very strong), a coconut (sweet but delicious), passionfruit (very tart but spot on) and my favourite, a passionfruit/coconut combo. I could have necked 3 or 4 had I been outside in the sunshine. The cart is a great interactive tool that is like having a roaming, personal bartender.
Tales of the Cocktail
I have just returned from the annual Tales of the Cocktail event in New Orleans held from July 16-20 in the searing heat of the Crescent City. The event is the best event of its kind in the world and also attracts the biggest name bartenders, owners, managers, authors, consultants, liquor companies and all sorts of other cocktail geeks. For anyone serious about this wonderful drinks industry, then this is a must attend week. Put next years date in your diary now: July 8-12.
In between countless inspiring seminars and events, I had the pleasure of getting some face time with Jared Brown and Anistatia Miller, two cocktail historians and true industry legends to learn some fascinating insights into Cachaca. Why do they know so much about Cachaca? Well if it involves anything alcoholic, then they probably know virtually everything about it. You see they've just released a wonderful book on the history (and future) of Cachaca called The Soul of Brasil.
They're research - as always - is exhaustive - and they've dug up many unknown facts and artifacts for us all to learn from. It's not much to look at; in fact I'll be honest in saying the small amount of pictures that are present are terrible. But it is packed full of great information and it is an indispensable tool for anyone fascinated by this great spirit.
I also had the chance to get them on camera at the historic Muriel's Bar and Restaurant in the heart of the famous French Quarter and share a few yarns and (overly sweet) drinks (not made by any of us of course) about Cachaca in general. I thank you both for your precious time. Click here to see the full interview.
For more information about these walking drinks encyclopedia, log on their website: www.martiniplace.com
