COCKTAILS | Beyond the Caipirinha

The Modern Mixologist Tony Abou-Ganim offers two of his own cachaça recipes.

Desert Rose

1 ½ ounce Leblon Cachaça
1 ounce fresh lemon juice
1 ounce fresh tangerine juice
1 ounce homemade hibiscus syrup
Chilled soda water

Shake Leblon, hibiscus syrup, fresh lemon and tangerine juices; strain into an ice-filled Collins glass. Spritz with chilled soda water. Stir and garnish with an edible flower.

For hibiscus syrup: Bring 2 parts water to boil, add 2 parts sugar; dissolve and add 1 part dried hibiscus flowers. Simmer for 15 minutes. Take off heat and let cool.

Coconut Batida

1 ounce cachaça
2 ounce coconut cream (Coco Lopez) *
1 ounce whole milk
¼ ounce simple syrup
1 cup cracked ice
Toasted coconut for garnish

* Place can of Coco Lopez in hot water to liquefy prior to use.

Blend ingredients with cracked ice until smooth and creamy.
Toasted coconut: Pre-heat oven to 350, place shredded coconut on cookie sheet. Toast for 10-15 until golden brown, sir occasionally.

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