Brazilian Lemonade Daiquiri
Lime Leaf-Infused Cachaça, Lime, Condensed Milk, Absinthe
Bartender Jimmy Menard of Fast Friends | Detroit, MI
Adapted by StarChefs | July 2025 | Photo: Alexander Zeren
INGREDIENTS
Lime Leaf-Infused Cachaça:
Yield: 1½ liters
1½ liters cachaça
10 grams lime leaves
Condensed Milk:
Yield: ⅓ quart
450 grams whole milk
225 grams cane sugar
6 dried lime leaves
Kosher salt
To Assemble and Serve:
Yield: 1 cocktail
¾ ounce lime juice
2 dashes St. George absinthe verte
Lime leaf
METHOD
For the Lime Leaf-Infused Cachaça:
In a nonreactive container, combine all ingredients. Let sit 24 hours at room temperature. Strain, bottle, reserve.
For the Sweetened Condensed Milk:
In a saucepan over medium-high heat, add all ingredients. Cook until sugar has dissolved. Reduce heat and let simmer 45 minutes, or until liquid has reduced by half. Strain into an airtight container and let cool. Season with salt. Seal and refrigerate.
To Assemble and Serve:
In a shaker with ice, add lime juice, absinthe, 2 ounces Lime Leaf-Infused Cachaça, and ¾ ounce Sweetened Condensed Milk. Shake and double strain into a chilled Nick and Nora glass. Garnish with lime leaf.
