This week, while rearranging my bar cart, I rediscovered a bottle of cachaça, which I had only ever used to make the iconic caipirinha. It’s a great drink, but I hate monotony, even in my cocktails, which led to me searching the internet for other, non-caipirinha uses for the Brazilian sugar cane spirit.
[referenced url=”https://www.lifehacker.com.au/2018/04/3-ingredient-happy-hour-a-summery-caipirinha/” thumb=”https://i.kinja-img.com/gawker-media/image/upload/t_ku-large/llamrwnj3k7kq93klbni.jpg” title=”3-Ingredient Happy Hour: A Delicious Caipirinha” excerpt=”Happy weekend and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re making a drink that, to me, fully embodies the easy-breezy spirit of this column: The caipirinha.”]
I ended up finding the Pearl Button, a four-ingredient cocktail from Naren Young that showcases cachaça with Lillet Blanc, lemon and soda water. Though I’m sure it’s a very good spritz, I cut the soda water (to keep it under our ingredient threshold), then upped the Lillet to make a more spirit-forward sipper to be enjoyed straight up.
It’s boozy, sweet and citrusy, and a great way to drink cachaça, should you ever tire of caipirinhas. To make it, you will need:
- 45ml cachaça
- 45ml Lillet Blanc
- 15ml fresh lemon juice
Combine everything in a shaker filled with ice and shake until it’s extremely cold. Strain into a coupe glass and garnish with a strip of lemon zest, expressing the oils from the zest before setting it in the glass. Repeat if needed, or switch between this and caipirinhas throughout the evening.
Comments