I'm a World Cup fan (go USA!), and so like the rest of the world, I'll be thinking about Brazil for the next month.
And I'm a caipirinha fan, too.
The beloved ubiquitous drink made with cachaça, muddled lime and sugar is a classic. It's an incredibly versatile spirit, similar to a rhum agricole and it benefits from thinking outside the lime-juice box.
Its slightly sour, herbal and bracing bite makes it a natural candidate for mixing with herbs and fresh vegetables.
For a drink that takes advantage of these qualities, I turned to my pal Jacob Briars, a drinks educator and trainer for Bacardi. He's been to Brazil a lot and knows his way around cachaça. His Blame it On Rio is more savory than a caiprinha, with a bit of spice from jalapeño and a dash of sea salt.
Blame It on Rio
Recipe adapted from Jacob Briars
Yield: 1 cocktail
Prep Time: 5 minutes
Cook Time: N/A
Total Time: 5 minutes
2 ounces cachaça
1 ounce freshly squeezed lime juice
1 ounce simple syrup (1 part water to 1 part sugar, boiled until the sugar dissolves)
2 cucumber slices
2 jalapeño slices
1 pinch sea salt
Cucumber slice to garnish
Jalapeño slice to garnish
Combine all of the ingredients in a cocktail shaker, and shake vigorously. Strain into an ice-filled rocks glass, and garnish with a cucumber and jalapeño slice. Serve.