Cocktail Recipe: Raspberry Caipirinha | KCET
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!
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.
At 75 years old, Graciela Iturbide refuses to slow down. In the coming months two exhibitions in Southern California will feature her iconic work, plus her own biography will take on graphic novel form and published by the Getty.
Nearly a decade later, public policy professionals and academics have worked to unravel the complex factors that led to the 2008 housing crisis and why minorities and women proved particularly vulnerable.
- 1 of 316
- next ›