Caprijito Caprijito
Angel Teta
"I created this cocktail for Ataula as our house mojito variation. Using the sous vide technique, I can extract flavor and color to execute this cocktail quickly, and consistently every time. I took into account that fresh mint and lemongrass are available year round in Portland, so that I would never run into seasonality problems. It's a crowd pleaser, and one of our best sellers."

What is your favorite food?

I always thought it was pizza, but I've started an affair with Bellota Jamon. It's this amazing Spanish acorn fed ham that's cured for 4 years. Incredible!

How many tattoos do you have?

Not one! I think there are enough tattoos on my friends to make up for my lack of them.

Top thing on your bucket list?

Bringing my mom to a Dallas Cowboys game and getting her access to the field so she can walk on the star. She's a huge fan, and the main reason I'm at all successful today.

If you could have any one superpower, which would you choose?

Teleportation, hands down. I'm always traveling, and I want to see more of this amazing planet. Plus I think it would make me more punctual.
Prep Time: 5 minutes
Yield: 1 cocktail
Caprijito Base Recipe:
  1. 100 g mint, plucked leaves, no stems
  2. 4 stalks lemongrass, trimmed and expressed
  3. 25 g lime peel
  4. 60 g palm sugar
  5. 1 L Cachaca
  6. 1 L Rum
Caprijito Base Prep:
  1. Vacuum seal, drop in immersion circulator for 60 mins at 60 degrees celsius. 
  2. Place bag in ice bath, strain off into service bottles.
Caprijito Recipe:
  1. 50 ml Cachaca/Rum Blend
  2. 25 ml fresh lime juice
  3. 15 ml 1:1

  1. Add all ingredients to a shaker and shake vigorously.
  2. Strain into a collins glass with fresh mint, top with ice and 50 ml soda water.
  3. Garnish with lime wheel and mint bouquet. Cheers!
Angel Teta is the bar manager at Ataula in NW Portland and a whiskey guardian for Angel's Envy! She loves all things cocktail related. From winning various competitions to volunteering for cocktail weeks across the country, she can't get enough of being a part of every aspect of the bar scene. The hospitality industry has always been very close to her heart, and she counts herself lucky to be able to be a part of it – with every shift behind the bar, every bite of great food from talented chefs, and every sip of the amazing drinks she gets to imbibe upon.


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