When I’m not acting as food photographer, blog editor, and sous chef, I’m with my mom on the cocktails-and-desserts side of the house on Sunday nights. This was a mildly disastrous cocktail I made to go with the Crawdaddy Chowder dinner. At first I used way too much lime, three or four times as much as it needed. I think I got limes and oz of lime juice confused. In any case, it required rescuing, above and beyond following any actual caipirinha recipe. The final result was delicious, and went a little something like this:
- 2 parts lime juice (I’m revising down)
- 2 parts Cachaça (I used Leblon)
- 2 parts agave syrup
- 2 parts very ripe mango
- 1 part soda water (in context, mainly to cut the lime juice)
- Float of Gran Marnier (because that makes very nearly every cocktail better)
Juice limes. Slice and muddle mangos. Combine over ice, stir. Float the GM. Voila.