Jabu-WHAT? My thoughts exactly, and it has taken me even longer to pronounce this particular native fruit to Brazil, but it won me over like no other fruit in the market. It has the skin of a grape, the inside looks like lychee and it tastes like plum. This fruit is completely magical…and you can’t get it anywhere else.
If you have ever had the chance of tasting Jabuticaba, then you understand why this fruit deserves all its praise and glory. I’m not kidding. It changed everything for me, and the likeliness of finding it in Canada is pretty much none. Let me tell you why…its because it’s even rare for BRAZILIANS.
The Jabuticaba fruit is one of the most sought after fruit in Brazil, because it is native to only a few states in the country (specifically in the South East Coast). This “grape” is grown and picked directly off of the tree trunks and typically eaten either fresh, turned into jellies and jams or used as a base for wine and liqueurs. I was lucky enough to find a bottle of Jabuticaba at the Mercado Central de Belo Horizonte, which this market deserves a lot more credit. Living in Toronto, it’s widely known that National Geographic states the St Lawrence Market is the best market in the world. I’m really starting to think they missed this one in Brazil because there is no doubt that this market is top in the world.
Back to the market, I scoured through to find a liqueur that would be “passable” at the border, since most of the liqueurs sold were made directly from peoples home and customs would have definitely given me a hard time with this so-called “fruit liqueur”. This seemed the most promising, and I’ll be honest, it’s about 75% there. It had a touch more sweetness then I would have liked, considering how bright and fresh the flavour is. BUT, I’m forever grateful. I’m glad I have some piece of the Jabuticaba fruit on my bar, and was able to make this tipple for you today!
I’m featuring today a very simple Julep that has such complimenting flavours. So much so, that I’m starting to wonder why I never whipped up Yellow Chartreuse and Cognac before. That’s right. I swapped out the Bourbon with H by Hine Cognac, and a dash of Yellow Chartreuse for spice and brightness. It’s one of those cocktails that just worked on the first try, and that’s pure bliss to a bartender, who hates wasting a drop of alcohol. Thirsty yet? I know I am, so that’s why I’m not wasting any time and leaving you with the recipe!
Jabuticaba Mint Julep - Brazilian Inspired Cocktail
An outstanding and refreshing Julep, honouring a native fruit to Brazil called the Jabuticaba. Mixed with H by Hine Cognac, Yellow Chartreuse and Mint for your liking.
- Difficulty: Intermediate
- 1.5 oz H by Hine Cognac
- 3/4 oz Jabuticaba Liqueur
- 1/3 oz Yellow Chartreuse
- 8 Mint Leaves + 1 Sprig for Garnish
In a shaker, add all ingredients, a few ice cubes and give it a short shake (approximately 5 seconds)
Strain over fresh crushed ice in a Julep Tin or preferred glass vessel with mint garnish on top
You don't technically have to shake the cocktail prior to placing it over fresh crushed ice, but I was avoiding the mint from being too disruptive with the other flavours, which is why I made the decision that I did. If you'd like a ton of mint, simply place all the ingredients in the bottom of the glass, fill it 3/4 of the way with crushed ice and churn, before adding the final dome of crushed ice.