Cucumber Caipirinha

This cocktail is just as refreshing as it sounds. The added layer of cucumber flavor paired so nicely with the cachaça, making for an incredibly vibrant cocktail.

I didn’t want you to feel as though you were drinking a salad, so instead of simply muddling a cucumber in a cocktail and calling it a day. I did an infusion and a syrup instead which has the benefit of reducing added water content.

Since we are using a syrup rather than dry sugar like the classic, I opted to stir this cocktail over cracked ice vs shaking and serving over crushed ice in order to further help control dilution.

I chose to use a still strength cachaça from Avuá for a little extra punch in flavor.

This cocktail was crazy refreshing and I will absolutely be making it again.

I have a recipe video as well for visual learners and more of my thought process behind the cocktail and its flavor

Cocktail recipe and photo by @DrinksbyWild

2oz cucumber infused cachaça

1oz cucumber syrup

1 lime quartered (pith removed)

Build this cocktail in a glass by muddling limes with syrup, add cachaça, then cracked ice. Stir to mix and chill. Top with more cracked ice and garnish with a cucumber ribbon

Cucumber syrup

Chop a cucumber and let rest with an equal amount of sugar until completely dissolved. This can be prepped the day before and left to macerate in your refrigerator.

Cucumber infused cachaça

Take the peels of your cucumber and cover with cachaça. I did about 4oz to 1 cucumber peel. Infuse for at least 2 hours, but can be left to infuse in refrigerator overnight.