* 1 lime, cut in to wedges
* 3/4 ounce simple syrup
* 1 ounce cachaça
* 1/2 ounce Cointreau
* 1/2 ounce fresh orange juice
* Orange twist for garnish
Muddle the lime and syrup on an old fashioned glass, then transfer to cocktail shaker. Top with ice and add the rest of the liquid ingredients. Shake well and pour the drink, including ice, back into the original glass. Garnish with an orange twist.
Sarai asked me to make her “something citrusy, maybe with lime…”, so I made up a couple of these. With a whole lime in each drink, it doesn’t get much more citrusy than this.
The Brazil 66 is a relative of the Caipirinha, modified with the addition of Cointreau and orange juice, and with simple syrup in place of the sugar. This version is a little sweeter, due to these new ingredients, and the flavor, while still very similar to the original, is just a little more complex. This is similar to the Cherry Caipirinha, in that it’s basically the traditional recipe, modified with a second fruit. There are a lot of possibilities here, so be creative.
Recipe created at Absinthe and appears in The Art of the Bar.