Caipirinha Riff: Fog Over Rio
From Imbibe Magazine·View original →
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Ingredients
- 2 ozaged cachaça
- 1/2 ozEarl Grey-lavender syrup
- 4lemon quarters
Preparation
- 1.
Muddle the lemon quarters and syrup in a shaker tin. Add the cachaça and shake lightly. Strain over a large ice cube. Garnish.
- 2.
Earl Grey-Lavender SyrupMake a 2:1 ratio of loose-leaf Earl Grey tea and dried lavender. Steeped with 1 vanilla bean in hot water for 10 minutes. Strain the liquid, then add equal parts of cane sugar and allow to cool. Bottle and keep in refrigerator for up to 2 weeks.