Cacacha simply loves to mix with fresh fruit and herbs, and summer watermelon is no exception. Unlike a caipirinha or mojito, this drink is strained, so the pulverized pulp and leaves stay in the shaker.
- 6 to 8 mint leaves, plus 1 sprig for garnish
- 1 cup seedless watermelon chunks
- 1/2 ounce simple syrup (see NOTE)
- 2 1/2 ounces cachaça
- Ice cubes
Muddle the mint leaves, watermelon and simple syrup in a cocktail shaker. Add the cachaca, then fill with the ice and shake well. Strain into an ice-cube-filled highball glass.
Garnish with the mint sprig.
NOTE: To make simple syrup, combine 1/2 cup of sugar and 1/2 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature.
From Spirits columnist Jason Wilson.
Tested by Michael Taylor.
Email questions to the Food Section at firstname.lastname@example.org.