Ocean View Caipirinha
This original cocktail was crafted by Allison Barger Eddy (@tiptoeingthrujuleps) for our July Summer Awards in 2021.
We chose this cocktail for its exceptionally clean and elegant profile. It's simple, yet tastefully executed, and the photo jumps out at you in such a way that you can almost smell the fresh Thai basil and floral coconut!
Ingredients:
- ¾ Toasted Coconut Syrup
- 2 oz coconut-oil-washed cachaça
- 4 lime wedges from ½ a lime
- 10 Thai basil leaves
Instructions:
- Add lime wedges, syrup, and basil leaves to glass and muddle
- Add crushed or nugget ice to the glass, along with cachaça
- Stick bar spoon into the middle of glass and swizzle to incorporate ingredients Top with additional ice
Coconut-oil-washed cachaça
Ingredients
750ml cachaça (choose a style you enjoy. Unaged will provide a clean canvas)
240ml (1 cup) coconut oil
Process
Gently melt the coconut oil over low heat until fully liquefied—do not overheat, just melt.
Combine with Cachaça
Pour the cachaça into a sealable, freezer-safe container.
Add the melted coconut oil to the cachaça.
Seal the container and shake vigorously to mix.
Infuse
Let the mixture rest at room temperature for at least 2–8 hours. This allows the coconut flavor to infuse into the spirit.
Freeze
After infusing, place the container in the freezer for at least 2–4 hours, or overnight. The coconut oil will solidify on top.
Separate the Oil
Puncture the solidified coconut oil and strain the cachaça through a fine mesh cheesecloth or nut milk bag into a clean bottle. You might have to strain twice for clarity.
Store
Rebottle your coconut oil-washed cachaça and keep it refrigerated to preserve flavor and freshness.
Glass:
- rocks
Garnish:
- Thai basil leaves
Photo: