This Caipirinha riff from Andrew Larson at The Nolen Rooftop in San Diego is a fresh take on an old standby. It’s sweet, grassy, bright, and gets a little bit of an herbal bite from the absinthe (or anise liqueur).
Passion fruit puree can be hard to find – passion fruit syrup or liqueur will do in a pinch, and the drink doesn’t suffer from a bit of added sweetness.
- 1½ parts Unaged cachaça or Aged cachaça
- ½ part Peach liqueur
- 4 dashes Absinthe or Anise liqueur
- ½ part Lime juice
- ½ part Passion fruit puree or Passion fruit syrup or Passion fruit liqueur
Shake all ingredients with ice and strain into an ice-filled short glass. Garnish with a lime wedge or wheel.
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- Maracuya Caipirinha at Imbibe magazine