Thursday, May 1, 2014

Caipiracujá Cocktail

A delightful change from my favorite lime-based cocktail, the caipirinha, this deliciously refreshing libation is made with tart fresh passion fruit and cachaça. 

Ever since I made the passion fruit muffins a few weeks back, I’ve been wanting to try passion fruit in a cocktail. As I mentioned then, I came to love that funny fruit when we lived in Brazil so it seemed appropriate to switch out sour limes for tart passion fruit, but still use cachaça for the alcohol component. For the name, I mashed together caipira, the Portuguese word from whence the diminutive caipirinha comes, and maracujá, what the Brazilians call passion fruit. A most successfully mash up, if I do say so myself. By which I mean the drink although I am hoping the name will catch on as well.

2-3 tablespoons passion fruit pulp (I used two small passion fruit per glass.)
1/2-1 tablespoon sugar (depending on how tart your passion fruit are and how sweet you like your cocktails)
Crushed ice

Note: Cachaça is cane alcohol so if you can't get your hands on a bottle, substitute rum. It won't be the same but I'm betting it'll still be delicious.

Cut your passion fruit in half and scoop the pulp into a short cocktail glass.

Add the sugar.

Muddle the sugar and the pulp to loosen the seeds.

This shot is really just to show off my parrot muddler. He is Brazilian.

Fill the glass with crushed ice.

Top up with cachaça.

As you can see, this is a powerful drink.

Stir vigorously and serve with a straw.

Enjoy! And saúde!

If you found your way here looking for traditional caipirinha instructions, you are in luck. I have those for you too.

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