CAIPIRINHA

OF THE MONTH

JULY

Sao Paulo Flip

  • 1 1/2 oz Leblon Cachaça
  • 1/2 tsp Apricot & Fig Preserves
  • 1/2 oz Elderflower Liqueur
  • 1 1/2 oz Ceres Apricot Nectar
  • 2 dashes Peychaud Bitters
  • Lemon Espuma*
  • Fresh Hand Charged Seltzer
    Combine all ingredients in mixing glass. Add ice, shake and then strain. Top with ⅜” Lemon Espuma. Sprinkle with dash of cardamom dust. Etch rosetta pattern with Apricot Coulis.

    Lemon Espuma: In Dessert Whip add 4 oz. fresh lemon juice, 4 oz. pure cane syrup, 4 oz. egg white. Charge mixture with 1 NO2, shake and chill.

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