So you have tried every single fruity caipirinha recipe that you could get your hands on and now you are looking for something with a different “twist” to it? Well, you have found it! I’m not really a five-star chef, but I think anyone would agree that adding pepper to a cocktail is a bold move.
The mixture of cachaça with pepper can create some really delicious surprises, able to please the most refined palates. The alcohol in the cachaça relieves the itching of the pepper, generating truly delicious flavors and aromas.
If you are like me and love to experiment and try out in the kitchen, check out today’s caipirinha recipe.
- 2 teaspoons Pink peppercorn
- 2 tablespoons Sugar
- 50 ml Cachaça
- 1 Rangpur
- Ice (cubes)
Prepare the pepper-sugar mix
- Grind the pink peppercorn and the sugar into a nice uniform powder.
Prepare the caipirinha
- Cut the rangpur into wedges and remove the white middle sections.
- Muddle the rangpur wedges with the pepper-sugar mix.
- Pour in the cachaça and ice. Shake well with a cocktail mixer.
- Serve in an old fashion glass. Enjoy.