1 1/2 oz aged rum blend (3 parts Plantation 5 : 1 part Smith & Cross)
1 oz lime juice
1/2 oz Aromatique
1/4 oz palm sugar syrup (2:1)
Shake with ice and strain into a chilled coupe.
Created for Wayfinder Beer with Anthony Bruno.
2 oz aged cachaça (Novo Fogo Gold)
1 oz turbinado syrup*
1/2 lime, quartered
5-6 oz hot water
Muddle the lime in the bottom of a heated mug. Add remaining ingredients, stir, and serve.
For background on the Hot Caipirinha, see here.
*Combine equal volumes hot water and turbinado sugar, mix, cool, and bottle.
[Photo courtesy of Novo Fogo.]
2 oz cachaça
1/2 lime, cut into quarters
1 tablespoon sugar
1 oz IPA
Muddle the sugar and lime, add the cachaça, and shake with ice. Pour everything into a rocks glass, top with the IPA, and give a gentle stir before serving. The IPA should add just a touch of bitterness; using too much will make the drink unbalanced.
The idea for adding IPA to a Caipirinha comes from Ezra Johnson-Greenough, who also adds herbs. The version above is from the Metrovino menu, where we made it Novo Fogo Silver cachaça and Ninkasi IPA.
[Thanks to Brenda from Food Shed for the excellent photo.]