Frozen Caipirinha Cubes
Chef Ferrán Adrià of El Bulli – Roses, Spain
Adapted by

Yield: 10 Servings


  • 16 ounces water
  • 3 ounces tarragon leaves
  • 2 ounces ice water
  • 2 ounces sugar
  • 2 ounces water
  • 1/3 scant cup white rum
  • 1/3 cup water
  • 1/3 full cup lemon juice
  • 10 sheets cellophane, cut into 3-inch squares

Bring 16 ounces water to boil, and blanch the tarragon for 10 seconds. Shock in ice water bath, then strain. Blend 2 ounces ice water with tarragon. Strain and reserve.

Mix the sugar and water and bring to a boil over medium heat, stirring until dissolved. Remove from heat and allow to cool.

Mix blended tarragon, sugar syrup, rum, water and lemon juice and freeze at –4°F in ice cube trays. Wrap each cube in cellophane and serve on a frozen surface.



   Published: July 2005