Cucumber Jalapeño Caipirinha
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A Caipirinha with cool cucumber and a green, lingering heat from jalapeño. The lime and cachaça keep it sharp and fresh.
Method
Stirred
Glass
highball
Difficulty
Medium
Flavor Profile
Ingredients
Servings:
1
Your bar: 0/5
🌱 Vegan🌾 Gluten-free
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AdInstructions
- Halve the lime from pole to pole. Cut one half into eight half-moons, each about 3–4 mm thick, and put them in the bottom of a sturdy rocks glass.
- Add the sugar (3 bar spoons of caster sugar) and muddle.
- Add the cucumber and jalapeño slice and muddle again.
- Once the juice is fully pressed out and the sugar has dissolved, tip the contents into a highball glass of about 30 cl.
- Pour the freezer-cold cachaça into the empty rocks glass and swirl it around to pick up what is left on the sides. Pour it into the highball glass and stir to combine.
- Break four or five large ice cubes into chunks without crushing them, and add them to the glass. Stir, then fill up with more ice.
- Garnish with a stirrer.