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.