Downtown L.A.'s Mo-Chica is probably the restaurant that kicked off the city's current devotion to Peruvian food. The chef, Ricardo Zarate, deserves a lot of credit for introducing us to the the varied cuisine of South America -- and the many things you can do with South America spirits, too. This caipirinha uses cachaça, a Brazilian liquor, and gussies it up with some North American ingredients. Enjoy!
4 fresh raspberries
6 slices lime
1/2 oz elderflower liqueur
1/2 oz simple syrup
2 oz Cachaça (the restaurant uses Pitu)
Muddle all the ingredients without the spirit. Add cachaça and shake.
Strain over a rocks glass.
Top with crushed ice.
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