The Raspberry Caipirinha
60 ml Leblon Cachaca
6-8 fresh raspberries
dash of lime juice
1 1/2 – 2 Tbsp superfine sugar
Muddle the fruit and sugar with the juice in a lowball and then add the rum and ice, stirring well. Garnish with a raspberry
The Spiced Pear Caipirini (another neat variation of the Caipirinha)
60 ml Leblon Cachaca
60 ml pear nectar
15 ml lemon juice
slice of ginger, pinch of nutmeg and pinch of cinnamon Muddle spices and then put in a shaker with the juice and Cachaca – shake well and strain into a cocktail glass with a pinch of nutmeg and cinnamon.
Kumquat-Ginger Caipirinha
60 ml Leblon Cachaca
5 kumquats, sliced
1 1/2 – 2 Tbsp superfine sugar
1 tsp chopped, fresh ginger
slice of kumquat for garnish
Muddle fruit and sugar- shake it up with the Cachaca and serve in a lowball with ice
Leblon Basil & Kiwi Caipirinha
60 ml Leblon Cachaca
1/2 Kiwi
3 basil leaves
15 ml lime juice
15 ml honey
Muddle kiwi, basil, lime juice, and honey together in the bottom of a shaker. Add Cachaca and fill shaker with ice. Shake and serve in a lowball on the rocks. Garnish with a kiwi slice.
Ginger Peach Caipirinha
60 ml Leblon Cachaça
1 fresh peach, pealed
1 tsp of fresh ginger
30 ml fresh lime juice
30 ml of sugar syrup
1 spring of fresh sage
Place peach and ginger in a food processor and blend to a puree. In a shaker add Leblon Cachaça, lime, sugar syrup, sage, ice & shake with the puree- serve in a lowball with ice.
Cranberry Caipirinha
45 ml Leblon Cachaça
45 ml fresh lime juice
15 ml sugar syrup
1 tbsp superfine sugar
12 fresh cranberries,1 lime wedge, 1/2 orange wheel
Place orange, lime, cranberries and sugar in shaker and muddle well to crush the fruit and dissolve the sugar. Add the cachaça, lime juice, syrup and ice. Shake well and pour into a highball glass. Garnish with a lime wedge.
