The Bristol's Winter Caipirinha Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a writer and editor focusing on cocktails and food. She was the managing editor for Serious Eats until 2016 and is the digital director for Epicurious.
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Updated Aug. 30, 2018
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Robyn Lee

The tart lime and kumquat make this cocktail from Debbi Peek of The Bristol in Chicago an ideal option for margarita or mojito-lovers who are looking to branch out. Be sure to shake vigorously to get the oils from the herbs and fruit into the drink.

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Recipe Facts

Active: 7 mins
Total: 7 mins
Serves: 1 serving

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Ingredients

  • 3 lime wedges
  • 4 kumquats, cut in half
  • 10 rosemary needles
  • Scant 1 tablespoon sugar
  • 2 ounces cachaça
  • Ice
  • Garnish: rosemary sprig and additional sliced kumquats

Directions

  1. In a mixing glass, muddle lime wedges, kumquats, rosemary needles, and sugar. Add cachaça and fill with ice. Shake well. Pour ingredients unstrained into a rocks glass. Garnish with rosemary sprig and additional sliced kumquats.

Special equipment

mixing glass, muddler

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