Cocktail Recipe: Raspberry Caipirinha

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!

Raspadilla Caipirinha
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.

About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
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