Bittercube Caipirinha √

Serves 1.

Note: To make simple syrup, dissolve sugar in an equal amount of water over low heat; cool before using. From Marco Zappia.

• 1 lime

• 2 oz. (1/4 c.) cachaça

1 oz. (1/8 c.) simple syrup (see Note)


Squeeze half the lime to make .75 ounce (1 1/2 tablespoons) juice; set aside juice.

Take the other half of that lime and cut it into 4 wedges. Place the wedges in a shaker with cachaça, reserved .75 ounces lime juice, simple syrup and ice. Shake. Without straining, dump the entire contents — lime wedges, dirty ice and all — into a rocks glass and serve.

Pearl Button √

Serves 1.

Note: Created by John Deragon, via "The PDT Cocktail Book" by Jim Meehan.

• 2 oz. (1/4 c.) cachaça

• .75 oz. (1 1/2 tbsp.) Lillet Blanc

• .5 oz. (1 tbsp.) fresh lime juice

1.5 oz. (3 tbsp.) San Pellegrino Limonata (sparkling lemonade)

Half of a thin slice of grapefruit, for garnish


Place cachaça, Lillet Blanc and lime juice in a shaker with ice and shake; strain into an ice-filled Collins glass.

Top with Limonata and garnish with grapefruit.