Cashew Fruit Caipirinha
Cashew Fruit Caipirinha is a fruity, citrus and sour cocktail made with Cachaça, with moderate flavor complexity.
Ingredients
- 1 cashew fruit (caju; skin on, cut into pieces)
- 1/2 lime (cut into pieces)
- 20 ml simple syrup
- 70 ml cachaça
- Plenty of ice
Method
- Cut off the top of the cashew fruit with the nut attached and set aside for garnish. With the fruit washed and skin on, halve the rest and then cut into smaller pieces.
- Put the cashew fruit in a rocks glass with the syrup and muddle into a purée — the skin goes in too.
- Add the half lime and muddle again, gently this time: too much force pulls oil from the peel and makes the drink bitter.
- Fill the glass with ice and pour the cachaça over it.
- Stir with a bar spoon, pulling the fruit and lime pieces up from the bottom.
- Finish with the cashew top on the glass.
FAQ
What is in a Cashew Fruit Caipirinha?
A Cashew Fruit Caipirinha is made with 1 cashew fruit (caju; skin on, cut into pieces), 1/2 lime (cut into pieces), 20 ml simple syrup, 70 ml cachaça and Plenty of ice.
When should you serve a Cashew Fruit Caipirinha?
A Cashew Fruit Caipirinha fits a barbecue, the beach, a party, a hot day, easy prep and a Brazilian table.
What can I use instead of cachaça?
Cachaça is a Brazilian cane spirit. Without it, the drink is no longer the same recipe. An unaged rhum agricole is the closest stand-in; white rum is a last resort and will taste different.
What is the bartender tip for a Cashew Fruit Caipirinha?
Cashew fruit has almost no acidity: without the lime, the drink goes flat and the alcohol takes over. Muddle the fruit with the syrup into a purée — the skin goes in the glass. The second muddle, with the lime, is light: what makes it bitter is the peel oil, not the pith. Lots of ice keeps the drink cold without diluting it fast. The top with the nut is just garnish — the raw nut isn't edible.