This spicy variation on the caipirinha was created by Rodrigo Oliveira at his restaurant Mocoto in Sao Paulo, Brazil. Cangibrina is local slang for cachaca, the spirit that fuels this drink.
- 6 dried juniper berries, plus 3 for garnish
- 4 thin coins (unpeeled) ginger root, plus 1 for garnish
- 1 medium lime
- 1 teaspoon sugar
- 2 1/2 ounces cachaça
- Ice cubes
- Cracked ice
Muddle the dried juniper berries in a cocktail shaker, then add the ginger and muddle to combine.
Trim off the ends of the lime, then cut the fruit into 8 equal wedges (the peel stays on). Discard the center pith at the top of each wedge. Add the wedges to the shaker, along with the sugar; muddle until the sugar has dissolved and the lime juice is well incorporated.
Add the cachaca, then fill the shaker with ice cubes. Shake vigorously, then strain into an old-fashioned or rocks glass filled with cracked ice. (Double straining is an option if you don't want solids in your drink.)
Garnish with the juniper berries and the slice of ginger.
Adapted from a recipe in Imbibe magazine.
Tested by Jason Wilson and Michael Taylor.
Email questions to the Food Section at firstname.lastname@example.org.