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Cherry Caipirissima

June 23, 2011

My ingredients: White rum, simple syrup, three cherries, half a lime cut in quarters.

Holy crap was this delicious. Taken from this recipe on nymag.com, the cherry caipirissima is just BURSTING with flavor. And, I expect you could really make this with any liquor you wanted, since cherry and lime are versatile flavors that will even go with whiskey. But I stuck with the white rum, since there is 2 oz of alcohol and no mixer, I wanted it to be a flavor that I like. Plus I always like to try a new recipe as it’s written and then make adjustments later.

Look how dark! That means it's super juicy.

It’s pretty simple too, though you’ll need a bit of elbow grease. First, assemble your ingredients: 2 oz. white rum, 3/4 oz. simple syrup, three cherries, halved and pitted, and half a lime cut into quarters.

Get ready to muddle

Place everything except the rum in your cocktail shaker and muddle the shit out of it. (Tip: Don’t avoid delicious cocktails because you don’t have a muddler. Take a look at your kitchen utensils…one of them is sure to have a wider end you can use for muddling. I use the handle of a wooden salad tong.)

Tada!

Add the rum and six ice cubes, cover and shake vigorously. Now, the recipe calls for you to open and dump everything into your glass, but navigating my sips around lime rinds and cherry skins didn’t sound all that appealing to me, so I strained mine over fresh ice into a rocks glass. Isn’t the color gorgeous? Enjoy!!

P.S. I also tried this tempered down with club soda added once the the drink was made. Do NOT do this. It completely watered down the flavor and it just wasn’t as tasty. If you don’t like a strong cocktail, just lower the amount of alcohol used. Club soda is not the answer here.

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