Recipe: Caipitetra cocktail
. (Kirk McKoy / Los Angeles Times)
Total time: 8 minutes
Note: Adapted from Ciudad. Use organic oranges and wash the rind well before slicing.
1/2 small orange plus 1 wedge for garnish
1 ounce fresh orange juice
6 fresh mint leaves, each leaf torn in thirds, plus 1 sprig for garnish
1 teaspoon honey
2 ounces cachaça
1. Cut the orange half into four wedges and remove the seeds. Place the orange wedges, juice, torn mint leaves and honey into a wide-bottomed rocks glass.
2. Using a muddler or the back of a spoon, muddle firmly five or six times, until the mint is bruised and the orange wedges have released some of their juice. Add ice to fill the glass. Squeeze the lime over the top, add the cachaça, and stir well to combine. Garnish with the orange wedge and mint sprig.
Each serving: 188 calories; 0 protein; 15 grams carbohydrates; 0 fiber; 0 grams fat; 0 cholesterol; 2 mg. sodium.
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