This is my unique twist on Brazil’s national drink, the caipirinha, which I’ve created as a special Pride cocktail (it is available at Café Medina from July 14 to Aug. 6, 2017, with $4 from every purchase donated to the Dr. Peter AIDS Foundation). This fresh and floral Ipanema cocktail is named for a vibrant beachside neighbourhood in the heart of Rio de Janeiro. Featuring a base of cachaça, Cointreau, and fresh lime, the addition of egg whites creates a frothy texture while chili, rosewater, and fresh mint leaves deliver spicy, botanical notes that elevate the caipirinha-style cocktail to the next level. Garnished with rose petals, the fragrant green-hued libation evokes the natural beauty of its sunny South American namesake.
The Ipanema
Ingredients
½ ounce cachaça
½ ounce Cointreau
¾ ounce fresh lime juice
½ ounce simple syrup
3 drops rosewater
1 egg white
1 bird’s eye chili
4 fresh mint leaves
Rose petals and lime to garnish
Method
Add all liquids and the egg white to a cocktail shaker and dry shake.
Add chili, mint, and ice to shaker and shake hard.
Double strain the mixture into a chilled coupe glass.
Garnish with lime on top and delicately placed rose petals.
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