It's time to step up to the caipirinha
Southern Californians enjoy our fair share of Latin libations notably the margarita and mojito. But if you’re feeling a bit blasé about the standards, it’s time to step up to the caipirinha. Think of it as the mojito’s artisanal Brazilian cousin, the snappy samba to the margarita’s Mexican hat dance. Gratitude’s beverage manager Jason Eisner customizes the traditional caipirinha cocktail with a single rock candy stick, enabling imbibers to adjust the sugar level to their preference. Like it strong and tart? Then start sipping immediately. If you prefer a sweeter tang, patience is key. Simply wait as the natural citric acid from the lime juice breaks down the rock candy for a sugary finish.
1/2 tablespoon superfine sugar
2 ounces organic cachaca
3-4 lime peel slices
Rock candy stick
Cut the lime in half and juice it into a jar. Add the lime halves (rind included), sugar and cachaca.
Shake a minimum of five times daily and let mature for 48 to 72 hours. This allows the lime oil to escape from the rinds, and the flavors will marry.
To make the cocktail, empty the liquid from the jar into a cocktail shaker. Discard the lime halves.
Shake with cracked ice and fine strain into a double rocks glass.
Garnish with lime peel slices, fresh ice and a rock candy stick.
1617 Westcliff Drive, Newport Beach 949.386.8100 :: gratitude.com