Caipirinha Riff: Fog Over Rio
RECIPE: Derek Walker, Ēma, Chicago
Photo: Emma Janzen
Using the classic Caipirinha cocktail as inspiration, Derek Walker swaps in lemons for limes and uses a tea syrup in place of sugar for this vibrant riff.
Ingredients
- 2 oz. aged cachaça
- 1/2 oz. Earl Grey-lavender syrup
- 4 lemon quarters
- Tools:shaker, strainer
- Glass:rocks
- Garnish:lemon twist
Preparation
Muddle the lemon quarters and syrup in a shaker tin. Add the cachaça and shake lightly. Strain over a large ice cube. Garnish.
Earl Grey-Lavender SyrupMake a 2:1 ratio of loose-leaf Earl Grey tea and dried lavender. Steeped with 1 vanilla bean in hot water for 10 minutes. Strain the liquid, then add equal parts of cane sugar and allow to cool. Bottle and keep in refrigerator for up to 2 weeks.