Caipe de Galo

Adapted by StarChefs.com
March 2016
Yield: 1 cocktail
“The recipe was the brainchild of both Chris Hannah and myself. It was meant as a more vivid representation of spring. Rather than an infusion, we decided to fresh-press the produce for a drastically improved flavor. A kind of hybrid between a Caipirinha and a Pimm’s Cup, the drink is meant to embody the season and utilize its bounty.” – Hadi Ktiri

INGREDIENTS:

Sriracha Shrub
2 ounces sugar
2 ounces Champagne vinegar
1½ ounces sriracha
Strawberry-Cucumber Syrup
1 pint strawberries
1 cucumber
sugar
To Assemble and Serve
1½ ounces cachaça
¾ ounce lime juice
½ teaspoon mixed pink, white, and black peppercorns

METHOD:

For the Sriracha Shrub

In a bowl, combine all ingredients and stir until sugar dissolves.

For the Strawberry-Cucumber Syrup

Juice strawberries and cucumber through a masticating juicer. Measure juices and, by volume, measure equal parts sugar. In a saucepan, combine juices and sugar and bring to a simmer, cooking until sugar dissolves. Remove from heat, strain through a chinois, and chill. 

To Assemble and Serve

To a shaker with ice, add Cachaça, lime juice, ½ ounce Strawberry-Cucumber Syrup, and ¼ Sriracha Shrub. Shake 30 seconds. Strain mixture into a wine class filled with crushed ice. Float some peppercorns on top.