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)
Directions
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
Directions
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.

May 25, 1923: Bohemian Flats women defy eviction notice

A Minnesota couple's love story leads to a philanthropic legacy
Celebrating a world before Kindle

Fireworks displays in Twin Cities

StarTribune.com welcomes and encourages readers to comment and engage in substantive, mutually respectful exchanges over news topics. Commenters must follow our Terms of Use.
Comments will be reviewed before being published.