Is this the alternative to Rhum?
The Sugar Cane fresh juice
how to use this product in mixology and… of course ! its potential health properties for your body
Hello guys! My name is Stefano Bussi one of the new copy-writers for Dedycated !
I will write with Domenico and Marcella everything I know about “the modern approach to cocktails and drinks, super happy to join Dedycated studying and describing this interesting and modern movement “where alcohol is not the protagonist” !
A few bits about myself:
“After my experience at the Ritz London I Am currently working at The famous American Bar at The Savoy Hotel since a few months, my experience as a bartender started 5 years ago, since I moved my first steps in the path of hospitality, from my original city, in Pedmont, Italy. Let’s jump straight on cocktails and let’s do more more mixing; in this section we are going to talk about SUGAR CANE and how to use in other ways rather than Rhum of course!
This plant it’s called Saccharhum Officinarum (easily understandable where the name RHUM comes from)
the Cane is mainly used for sugar extraction and related products, it’s usually 5 metres High and is a perennial plant. It grows in the very hot climate over The Tropic of Cancer and The tropic of Capricorn area and the most important producer is Brazil, followed by India and China.
THE 2 COMMON WAYS TO EXTRACT THE SUGAR CANE FRESH JUICE
THE SUGAR CANE FRESH JUICE is mainly obtained by pressing the Cane once it has reached MATURATION whit specific machines.
But some of the older and traditional communities in Brazil, in the Indian and from the middle east communities are still chewing the actual cane itself until the juice comes out
“Did you know that despite what we all use to think the sugar cane contains only the 15% of sugar? “
Let’s take a look at some nutritional facts:
Fresh cane sugar contains
Its content of Vitamins is very high as well, it contains A and C Vitamine, B1 and B3 Vitamine and other Phytonutrients like Chlorophyl, proteins and Antioxidants.
In Specific words you will find:
# 82.5% of water
#0.55% od proteins
#0.2% of Fats
#14% of Saccarosium
#3.1% of Fibre
#11% of Cellulose and lignine
We are a community of bartenders, and time runs fast behind the bar!!!
Let’s waste no time !!
Let’s get the shakers ready as we are about to start talking
about the mixability of this ingredient!
The 2 Low Alcohol twists on Classic with Sugar Cane Juice.
The first drink I would love to present is a very simple twist on one of the -all time Bartenders favourites
The Dai – Quiri!
The original recipe calls for:
#60ml of Cuban Ron
#25ml fresh lime juice
#1 spoon of caster sugar (you can use a Simple Syrup for a different texture)
Served in a nice cocktail glass well chilled.
Created by Mastro Cantinero Costante de Ribalagua at his Floridita bar in L’Havana, Cuba.
euvslibrary.com ( this is a link of his book that you can find online) you probably want to read more about him!
Now after almost 100 years around, it’s time to refresh this recipe and give it a new and modern touch, according to our goal I tried to get this cocktail in a low alcohol version keeping the same structure.
This is the recipe !
Execution and service :
the cocktail is shaken and poured into a Nick and Nora Glass.
How to make a Cocoa Nibs infused Tio Pepe sherry for this “Dai-Quiri “ :
For this home-made you can use two different techniques:
- Cold infusion
- Sous-Vide cooking
For this recipe I’ve used the cold infusion, for a simple reason, as you know heat is an enemy for wine products.
So in order to keep the lovely sherry flavour I just poured:
– In a 750ml bottle of Tio Pepe 5 teaspoons of Cocoa Nib and I let infuse for 6 ours.
– After this period I’ve just strained the content over a filter coffee filter and bottled it.
Don’t forget the labels!!!
The 2nd recipe of this section is a twist on the Pina Colada.
Okay I know what you are thinking about right now.. that’s my nightmare especially on a busy Saturday Night! Takes time, equipment, skills … not every bar has a professional high speed blender for the fresh pineapple, although some prefer to shake the pineapple juice, just.
But the drink itself if well mixed, and with the best fresh fruits is a great refreshing cocktail!
“Did you know that is the Puerto Rico national drink? Exactly!”
So for a nice classic Pina Colada the recipe I would use it’s the following:
# 60ml Puerto Rican light Ron
# 100ml Fresh Pineapple Juice
# 20ml “Real” Coconut cream
(if you find it too sweet some bartenders add 10-15 ml of fresh lime juice to balance the cocktail.)
We are at Dedycated now.. so let’s twist it following our motto
“alcohol is not the protagonist”! Let’s take a closer look !
For my recipe called “the Pina-non-Colada” I decided to use a technique called
“ Milk Washing” (read more about this technique on this section!).
“the Pina-non-Colada” Execution
Starting by brewing your Passion Fruit infusion you will have to build the drink (except for the coconut milk) and let it sit for 1 hour in order to get all the flavours together.
After that filter and slowly add the mixture to the Coconut Milk (add a splash of cream as well) let it sit in the fridge overnight.
The day after strain it true a filter coffee filter for a couple of times and bottle!
Glassware and service
It’s Served in an highball over a Chunk of ice (Ice cubes are fine too don’t worries!)
I garnish it with grinded coconut flakes over the glass.
tips: Remember to keep it in cold spaces and most import always keep track of expiration times!
In a sous-vide bag pour 2lt of filtered water with 2kg of sugar, in the same bag put a pineapple diced and seal everything.
Set the sous-vide at 65% and cook it for 1 hour and a half.
Remember to dissolve the sugar, and strain through a coffee filter. Bottle.
Expirations time: 2 weeks.
You can use the leftovers for a nice pineapple shrub or for a fermentation (more in this Section) just saying… stay uptated for more information about this two home made.
That was it for now!
Cheers to your health, and wealth!
Stefano Bussi and Domenico Di Bucchianico