The Thaï-pirinha

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A riff on the classic Caipirinha, sweetened with the makrut lime syrup I just shared. Grassy and exotic, it was simply fantastic. Now… will it stir up as much controversy as the Campari Caipirinha? Let’s see!

Recipe

2 oz Cachaça

¾ oz Makrut Lime Syrup

½ lime

How to

1. Slice half a lime into four pieces, removing the middle pith to avoid unwanted bitterness.

2. Add the syrup and muddle to extract the juice and oils.

3. Pour in the cachaça, fill halfway with crushed ice, and churn to mix and chill.

4. Top with more crushed ice and garnish with a lime wedge.

Cheers!