Fubá Cachaça Cocktail Making Class

I hate to be critical (as Annie might never invite me to anything else) but this was a night that was nice, but never quite reached its potential.
It started slowly… we were kept outside (someone mentioned something about not having enough ice?) and it was at this point i should have headed to the bar for a warm up and to get to know a few of the other Unilocaler’s, instead we all stood outside, the smokers on one side seeing who could develop a tumor the quickest while i stood on the other, wondering how many pieces would be left of my bicycle when i got back to it.
We were eventually called down where Annie shyly admitted to not having any name tags…(sticky paper and a marker — it wasn’t like you had to invent fire dear girl) okay now i’m pushing my luck, il be good from here on.
The small area downstairs is very intimate and would make a great venue with a live band «jazz /​Brazilian», flickering candles and a pulse /​beat /​something (think The Matrix where they are all dancing in the cave before the machines attack)
Unfortunately there was no music and the crowd was subdued, (is 15 people a crowd. possibly)
Now the bar staff were great ‘Rafa and co’ (sorry the girls name alludes me), the explanation of the drink was as clear and crisp as the liquid itself.
The four cocktails that were created were refreshing, simple and designed for the simple minded (like me), with the use of everyday items in there creation (jam jars, rolling pin, spatula type sieve) you name and Macgyer behind the bar could use it to turn it out another explosive cocktail.
Throw in the experience of creating one of the cocktails behind the bar for yourself and you have the potential for a very memorable night.
If there were any faults it was that the bar was a bit dark for demonstrations and all the action took place in one small corner which reduced visibility further. The punch bowl at the end was a nice touch, but what exactly went into it is still a mystery to me.

This was a lovely event organised by Annie our Unilocal boss. On arrival we were led downstairs to a little bar which is a wee bit dark, quite intimate and with a small cocktail menu. i love cocktails and am always on the lookout for a bar worthy of my return. i like the idea of brazil music and maybe a bit of dancing. Anything out of the ordinary is definitely interesting to me as i love a bit of intrigue.
however while the barman was a showy and interesting host, i would prefer a few more spirits in my cocktails as i found the cachaca a bit potent for my liking. i personally prefer dark rums, vodka and even gin so would not be able to have too many of the wonderful cachaca as my delicate stomach may not be able to take it but this place is somewhere i will come back to and in the not too far future.
i got to make the marmalade based cocktail behind the bar with the help of Rafael the barman, which is served with lemon juice, rich Irish marmalade, 50mls of cachaca, egg white and then shaken well with lots of ice to make a well chilled drink. it was very strong! afterwards i ordered the gingerbread drink which contains gingerbread syrup, lemon juice and cachaca and ice. I left the event warmed to cockles of my heart with some nice drinks and some nice friendly company.

I’m not one for doing strong alcohol anymore, I’m too old: P But I always have a look at a cocktail menu to see what ‘the kids’ are drinking these days!
And folks there is definitely a new drink (alcohol) out there to keep an eye out for and it is called Cachaça
Our host, Rafael, brought his Brazilian culture along with his cocktail making skills together to give us a great evening of cocktail making & Brazilian drinking history.
On initially tasting Cachaça neat, from a nice chilled glass, I though it was a bit too sweet/​sharp. I used to be a divil for the sweet alcohols neat, but that time seems to have passed.
Rafael talked us through what Cachaça was as he got us started and then one after another he created great cocktails, allowing us to attempt to make them after he showed us once.
The best part was, as mentioned in a review above, he told us it was ok to use household items to create cocktails — I quite like the Jam Jars as shakers and glasses, cuts down on the washing :)
Rafael holds court making cocktails on Sunday afternoons/​nights (Can somebody remember?) and to help you enjoy the delicious cocktails there does be Brazilian music and maybe dancing… depending on how many cocktails you have had!

I remember the first drink which Rafael prepared for us. It was a simple, straight Cachaça. He lays out a glass for everyone in the room and waves a bottle over each glass. The delicate droplets dangle mid-​air for a moment before they simultaneously falling into their respective destination glasses. The crystal clear liquid is at once sweet and chilli.
The second drink was a Caipirinha. After giving some limes a serious pounding with a heavy stick — a process he referred to as muddling — he carefully measures out a generous helping of Cachaça. Then another. Then another. The culmination of all these measures adds a significant kick to the drink.
For the third drink, Rafael draws on his experience as a baker, constructing an elaborate, miniature gingerbread house inside a cocktail shaker. From above, an intense waterfall leaps forth from the Cachaça bottle, crushing the gingerbread house and destroying the lives of its gingerbread residents. Delivering the drink into our hands, he describes how this will taste of the blood of our defeated gingerbread enemies. He’s right.
The fourth drink is an improvised punch, with little regard for standard measures. He prepares a fresh batch of lemon juice and in perfect synchronization with a flash of lightning in the background, he opens a new bottle of Cachaça. His hair blows back in the wind and he laughs maniacally as he pours a large ocean worth of drink into the bowl.
He reaches for his specially manufactured bar spoon and stirs the mixture furiously, spurring the creation of a typhoon, which dominates the inside of the bar. Within moments, the coast guard have arrived and attempt to rescue the unsuspecting Unilocalers. They save three, but one is lost forever.
I do not remember the fifth drink Rafael made.

Brazilians know a good cocktail — or so I learned last night in the basement of Sweeney’s. Our guide for this event was Rafael, who was super helpful not only in showing us how to make the cocktails professional-​style, but also in homemade bar improvisation (a rolling pin or wooden spoon as a makeshift muddler? A jam jar as replacement for a cocktail shaker? Suits me fine.).
The venue was intimate & dimly lit, & the vibe was relaxed — almost sleepy (I blame the fact that this was on a Monday night, when my par-​tay energy is lower than usual). I definitely look forward to coming here on a Sunday night, & in the meantime I was so glad for the unique liquor exposure — fair play, Annie!

Went to a Unilocal event, and now I’m addicted to a substance I didn’t know existed!
Fubá Cachaça cocktail making was a really good experience. I normally leave cocktail making to the trained professionals, or whoever else seems willing… But thanks to Rafael, I’m definitely going to give it a proper go in future. With a few simple pre-​prepared ingredients and a bottle of fine quality liquor, we were shown how to whip up some really nice cocktails. Under his astute guidance, I was able to put together a Basil Smash… and I smashed it, if I do say so myself! Look forward to getting stuck in at parties, and heading along to a few Brazilian themed Sundays in Sweeney’s. Not usually a fan of the venue, but could be persuaded otherwise after Monday.
Thanks to Annie L for keeping the night moving. Took some key input to get us all motivated about cocktails after work on a Monday. Good job! Thanks to Annie S as well for getting my tshirt size spot on :)