Caipirinha Riff: Fog Over Rio

RECIPE: Derek Walker, Ēma, Chicago

Photo: Emma Janzen

August 13, 2018

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.