More Rio 2016 Caipirinhas, This Time with Calamansi

What is a calamansi, you ask?

Well, it's a hybrid citrus fruit that plays a role in Filipino cuisine. 

Budopankan has more:

Calamasi’s taste in between a kumquat and a tangerine. They are very sour with a subtle sweetness, so they this drink has a good balance between sour and sweet without having any hint of syrupyness.

Bring this southeast Asian fruit together with our favorite cocktail in honor of Rio 2016, and you have some interesting trans-continental flavor potential.

Thing is, this recipe is more than just a little a bit watered down for my tastes (four ounces of water and an optional half-teaspoon of cachaça, for chrissakes?), however, I give bonus points to anyone who introduces me to new and unusual ingredients. If you can get your hands on calamansi, I'd definitely encourage of-age readers to try a more "leaded" version.

Again, courtesy of Budopankan:

Calamansi Caipirinha

• 4 ounces water
• leaves from 1 sprig of mint
• 2 tsp. f granulated sugar
• 1/2 to 1 tsp. cachaça (optional)
• 3 tsp. calamansi juice
• 2 small ice cubes

Squeeze the calamasi juice into a small glass, then add the granulated sugar and mint leaves. Using a spoon mash the mint leaves into the sugar. This wil also help the sugar dissolve. Add the shot of cachaça, then the ice cubes. Next fill the glass with water and stir. Serve immediately.

Comments

[Tiare]

Oh i love kalamansi but i can only get bottled juice here unfortunately and why on earth have i not tried to make a caipirinha with it at some point?

I could use half kalamansi and half fresh lime or a third kalamansi as its bottled. Oh well, better late than never.

But i think i will skip the water altogether and favor only cachaca;-)

Tiare