Cocktail Recipe: Pepper Basil Caipirinha

May 05, 2009

Cocktail Recipe: Pepper Basil Caipirinha

The Wedding Cabaret credits this gem to Michael Waterhouse of New York's Devin Tavern.

Pepper Basil Caipirinha

2 oz Cachaça muddled
1 oz lime juice
1/4 lime
1 bar spoon sugar
10 basil leaves
1 bar spoon white pepper corns
Garnish: Basil leaf

Muddle 1 bar spoon of white pepper corns and add sugar, 1 lime quarters and basil leaves. Add cachaça and 1 oz lime juice. Shake the mixture and strain into a rocks glass over ice. Garnish with sprig of basil.

This strikes me as little risky for the average wedding guest's tastes, methinks, but that all depends on what you're going for.

At my wedding, my sogra was so thoughtful as to bring several bottles of the exquisite Monte Alvão. Between people taking shots and having caipirinhas, there was nothing left!

UPDATE: Alessandro from our sister blog in Germany says that the drink is a bit too sour as described above. He's added sugar. Also caught an omission in the original recipe quoted above.

Posted by Phil Gomes on May 05, 2009 at 10:06 PM in Caipirinha, Cocktails | Permalink

Comments

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Do you mean lime cardinal or fresh lime juice with "lime juice"? If it's really fresh lime juice the drink is too sour. I tried it with additional sugar and then it was a good cocktail.

Where's the lime quarter in the ingredient list?

Best regards from Germany
Alessandro

Posted by: Alessandro | May 10, 2009 at 04:34 PM

Excellent! A field-test from the other side of the world!

Thank's for catching the omission of the lime quarter since added.

Posted by: Phil | May 11, 2009 at 08:39 PM

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About Cachaçagora

Hi. My name is Phil Gomes. By day, I work at a public relations firm as its senior vice president of digital integration. I'm a proud SF East Bay native who currently lives in Chicago.
I was introduced to cachaça by my wife, a Carioca. Her mom, in turn, is the president of the Confraria de Cachaça do Copo Furado, a group that meets monthly to talk about Brazil's indigenous spirit. I participated in one of their meetings when I vacationed in Rio in July 2008.
This started me thinking about the basic question of whether cachaça in the U.S. is today where, say, tequila was some decades ago.
So I decided to start this blog as a means to record and share the cachaça-related items I've been seeing day-to-day. I hope to be sharing recipes, impressions, and random thoughts as the U.S. continues to catch on to the potential for this particular spirit.
Oh... The name? "Cachaçagora" is a portmanteau of "Cachaça" and "agora", which is the Portuguese word for "now". In Greek, "agora" also means public square. I hope to meet the expectations of both.
Saúde!
cachacagora~~ at~~ gmail~~ dot~~ com

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Cachaçagora - Cachaça, Caipirinha, And Cocktails

Quite possibly the best English-language blog about cachaça, the national distilled spirit of Brazil.

May 05, 2009