Peel the tangerine and place in a chilled rocks glass.
Sprinkle over the sugar and muddle gently until the sugar dissolves
Add crushed ice and pour in the Cachaca.
Stir well and top up with crushed ice.
Garnish with a tangerine segment and serve with a straw.
This cocktail is based on a traditional Brazilian Caipirinha, which is a great cocktail, but the tangerine twist makes this already fantastic drink a little more special.
I know what you’re thinking; “lies, this drink is too good to tweak” well, I dare you to try it! Pick the sweetest tangerine you can find and don’t be afraid to chuck in a few extra pieces for added zing.
Although this drink is a tweaked Caipirinha, it holds its own in both taste and the look; taking on a stunning orange hue courtesy of the fruit.
Using an ice filled shaker, shake together all the ingredients for about 30 seconds (or until the shaker is iced).
Strain it into a Martini glass and garnish with a twist grapefruit peel.
This cocktail is a great way to introduce France to both you and your cocktails; Using 2 of Frances well known spirits/liqueurs, this cocktail oozes class and all the subtlety the French are famous for…
Combining the sweet and fragrant St. Germain and Lillet Blanc with the tartness of the Grapefruit; this cocktail is well balanced and even emits a rather subtle juniper taste on the palate (from the gin).
Try this cocktail out at home and experiment with different grapefruits (I find golden & pink grapefruits work the best, but it’s all down to your palate).
– In a shaker, combine the Calvados, lemon juice sugar and egg white (optional).
– Add in a healthy measure of cubed ice and shake well for about 15-30 seconds.
– Double strain into a well-chilled rocks glass and garnish with an apple slice.
I love a good sour, and to be honest I’ve had some really nice ones using all sorts of alcohol. As one of my other posts stated a sour is not only a single cocktail but a whole genre of cocktails. All you do is replace the base spirit with your preferred one.
This sour however, is one I’ve not yet had the pleasure of trying. Not yet anyway.
I’ll be purchasing my first bottle of Calvados just after Christmas and this will be the first cocktail I’ll be trying it in (without the egg white). There’s something about a good Apple Brandy that I think I will love, I just hope I’m right. In the meanwhile this cocktail recipe should allow any Calvados owners out there to have a go and, if you’re kind enough, let me know what your thoughts are.