How to Make a Non-Caipirinha Cassa Cocktail
As I rearranged the bar cart this week, I rediscovered the bottle of cachas that I had just made the iconic caipirinha from . It’s a great drink, but I hate the monotony even in my cocktails, so I started looking online for other non-caipirinha uses for Brazilian sugarcane alcohol.
I ended up finding Pearl Button , a four-ingredient cocktail from Naren Young, which is a cashew with Lillet Blanc, lemon and soda water. While I’m sure this is a very good spritz, I cut the sparkling water down (to keep it below our ingredient threshold) and then up the Lillet to make the drink more energetic so I can enjoy it straight. This drunken, sweet and citrusy drink is a great way to drink cachaça if you ever get tired of caipirinha. To make it you will need:
- 1 1/2 ounce cachass
- 1 1/2 oz Lillet Blanc
- 1/2 ounce fresh lemon juice
Mix everything in a shaker with ice and shake until very cold. Strain into a compartment glass and garnish with a strip of lemon zest, separating the oil from the zest before placing it in the glass. Repeat as needed or switch between this and the caipirinhas throughout the evening.