Prawn Caipirinha With Orange Zest Cocktail
A refreshing twist on the classic Brazilian caipirinha, combining the savory taste of prawns with citrus, cachaça, and a hint of orange zest.
Equipment
- Old fashioned glass
- Muddler
- Cocktail shaker
- Bar spoon
- Small bowl
- Strainer
- Sharp knife
- Cutting Board
- Measuring jigger
Ingredients
- 2 large prawns peeled and deveined
- 2 oz cachaça Brazilian sugarcane spirit
- 1 whole lime cut into wedges
- 1 tsp superfine sugar
- 1 tsp orange zest finely grated
- 1 oz fresh orange juice
- crushed ice enough to fill your glass
- 1 small pinch sea salt
Instructions
- Pop the lime wedges and sugar into your glass.
- Muddle gently to get those juices and oils out.
- Toss in the orange zest and give it a light stir.
- Shake the prawns with orange juice and just a splash of cachaça in your shaker.
- Strain that mix into your glass.
- Pour in the rest of the cachaça.
- Fill the glass with crushed ice.
- Stir everything with a bar spoon until it’s chilled and mixed.
- For garnish, hook a prawn on the rim and add a little twist of orange peel.
Notes
Serve this one right away; otherwise, the crushed ice will melt and water it down. Use fresh, slightly chilled prawns for best flavor. Light rum can be substituted for cachaça if needed. Adjust sugar to taste. A pinch of salt enhances the sweetness and balances the citrus.