Who can resist one of these amazing cocktails?
Thanks to Gourmet Glow for the fabulous recipe.
Pink Pitaya Caipirinha Cocktail Recipe
Who can resist one of these amazing cocktails? Thanks to Gourmet Glow for the fabulous recipe.
Ingredients
For the Selim pepper syrup
| 1 tbsp | selim peppercorns |
| 240g | caster sugar |
| 240ml | water |
For the Cucumber juice
| 1 | cucumber, chopped into chunks |
For the Pink pitaya salt
| 1 tbsp | pink pitaya powder |
| 1 tbsp | pink Himalayan salt |
For one drink
| 40ml | cachaca |
| 20ml | calvados |
| 20ml | selim pepper syrup |
| 25ml | cucumber juice |
| 25ml | lime juice |
| to serve | ice and apple slices |
Method
- Begin with the syrup, this makes more than you need but will keep for 3 months in the fridge. Also tastes amazing in cakes and as a coffee syrup.
- Roughly break the peppercorns with a pestle and mortar. Combine with the water and sugar and bring to a boil. Reduce the heat and simmer for 20 minutes. Allow to cool and infuse to room temperature before straining into a sterilised bottle.
- For the cucumber juice, blend the cucumber in a blender untilsmooth. Pass through a muslin and set aside in the fridge to chill.
- Mix the salt with the Pink Pitaya Powder and lay on a plate.
- Brush the rim of a glass with a wedge of lime and dip into the salt mix. Stand while you make the cocktail.
- In a cocktail shaker, add the cachaca, calvados, Selim pepper syrup, cucumber, and lime juice. dry shake for 30 seconds to combine then add a few cubes of ice. Shake for 30 seconds more to chill.
- Fill the glass with crushed ice and strain the cocktail using a cocktail shaker.
- Sit back and think of beaches far, far away.
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