It's getting to be summer - and for the makers of BORN IN THE WETTERAU, the perfect opportunity to once again present local apples in a very special liquid version. "We are putting the summer dress on the cider", explains Kjetil Dahlhaus, owner and founder of the successful cider label BITW. "And we're doing it on June 23, 2018, the first Saturday after the start of summer." For the first time, Dahlhaus is proclaiming this day as "Hesse Caipi Day". "It would be great if as many restaurateurs and Stöffche fans as possible show themselves to be genuinely Hessian, mix Hessen-Caipis and profess their roots." In the future, "Hesse Caipi Day" will always be celebrated on the first Saturday after the start of summer. Born In The Wetterau would like to use it to experience the Hessian attitude to life in summer.
"Hessian specialties with a dash of Brazil - that's how the Hessian summer tastes, whether on the rooftop terrace in the metropolis or in a rural idyll under the Afpelbaum," describes Dahlhaus. "The Hesse Caipi transports this taste sensation perfectly." For the regional version of the cocktail Caipirinha, which originated in Brazil, the "Born-In-The-Wetterau-Apfelschnaps, das Hardstöffche", distilled in Ockstadt, Hesse, is mixed with brown sugar, mint, limes and lots of ice and topped up with Hessian apple cider.
Born In The Wetterau is supporting bars and pubs that want to celebrate "Hessen-Caipi Day" and put the summer drink on their menu with an advertising package of display stands, posters and flyers. On "Hessen Caipi Day", the "Hessen Caipi Pub 2018" will be chosen in a competition. All other Hessen Caipi fans can take part in the so-called "Hessen Caipi Challenge 2018". The competition runs throughout the summer. Anyone who takes part and sends in a creative and original photo or film of themselves with Hessen-Caipi can win various prizes worth a total of 2,000 euros. Info and applications at <link http: hessencaipi.de _blank>Hessencaipi.de
"Caipirinha, by the way, means country bumpkin or innocent from the countryside," explains Stöffche maker Dahlhaus with a wink. "It's a great fit. We Hessians love our rural roots and are tame to deal with."
Recipe for the Original Hessian Caipi:
2-3 tablespoons brown sugar
4 lime eighths
Several mint leaves
Cube ice (crushed ice) to taste
4cl BORN IN THE WETTERAU® apple schnapps
Hessian apple cider (We recommend BORN IN THE WETTERAU® apple cider neat)
And here's how to make it:
Place the sugar in a glass (we recommend a 0.5-liter cider glass) with the lime wedges, apple brandy, and mint and muddle everything. Ice the glass to about two-thirds full, top up the rest with cider and stir well. Garnish with mint leaves - done