Island of Caipi
Island of Caipi is a citrus, sour and fruity cocktail made with Cachaça, Liqueur, Tequila and Gin, with high flavor complexity.
Ingredients
- 30 ml gin
- 15 ml silver cachaça
- 15 ml mezcal
- 15 ml crème de cassis
- 1 lime
- 15 ml sugar
- Crushed ice
Method
- Cut the lime into four wedges and set two aside for the garnish.
- In the glass, place the other two pulp-side up, add the sugar, and muddle.
- Add the gin, silver cachaça, and mezcal.
- Cover with crushed ice and stir lightly.
- Garnish with the two lime wedges and float the crème de cassis on top.
FAQ
What is in a Island of Caipi?
A Island of Caipi is made with 30 ml gin, 15 ml silver cachaça, 15 ml mezcal, 15 ml crème de cassis, 1 lime, 15 ml sugar and Crushed ice.
Is a Island of Caipi strong?
A Island of Caipi is spirit-forward: little mixer, and the alcohol shows.
When should you serve a Island of Caipi?
A Island of Caipi fits a barbecue, a party, a hot day, easy prep and a Brazilian table.
What can I use instead of cachaça?
Cachaça is a Brazilian cane spirit. Without it, the drink is no longer the same recipe. An unaged rhum agricole is the closest stand-in; white rum is a last resort and will taste different.
What is the bartender tip for a Island of Caipi?
A three-spirit caipirinha, with the cassis only as a float. The sweetener is solid sugar muddled with the lime, not syrup. Silver cachaça; aged cachaça covers the mezcal. Mezcal is the smoke; blanco tequila keeps the agave and loses the smoke. Lime, not lemon, pulp-side up. Muddle without crushing the peel, or the oil turns bitter. The two garnish wedges come from the same lime. The cassis goes on last and does not go into the muddle. It is not the Caipirinha (cachaça only), the Long Island Iced Tea (five spirits, citrus juice, and cola), or the El Diablo (tequila, cassis, and ginger beer).