caipirinha: two ways

Here are two delicious cocktails Stinky and I enjoyed while visiting the Sagabita Cachaça tent at the Taste of Sydney festival.

Indochine Caipirinha

Recipe from ThinkSpirits.com flyer. Makes 1.

Ingredients:
45ml Domaine de Canton Ginger Liqueur
15ml Sagabita Pura Cachaça
10ml sugar syrup
3 lime wedges
3 kaffir lime leaves

Method:
1. Squeeze limes into a Boston shaker.
2. Add kaffir leaves and sugar then muddle.
3. Add Domaine de Canton Ginger Liqueur, Sagabita Pura Cachaça and ice.
4. Shake and pour into an Old Fashioned glass.

Domaine de Canton Ginger Liqueur was a popular colonial drink in French-ruled Vietnam and is made from cognac, ginger, vanilla beans, honey and ginseng. It has the strong fiery taste of ginger.

Pomegranate Caipirinha

Recipe from www.pamaliqueur.com.au. Makes 1.

Ingredients:
15ml PAMA Pomegranate Liqueur
15ml Sagabita Pura Cachaça
22.5ml Simple Syrup
4 lime wedges

Method:
1. Muddle limes and simple syrup thoroughly.
2. Add Sagtiba Pura Caçhaca, PAMA Pomegranate Liqueur and ice.
3. Shake vigorously. Pour entire contents, including ice, into a rocks glass.
4. Garnish with a lime wedge and pomegranate seeds.

PAMA Pomegranate Liqueur has a slightly unpleasant medicinal aroma but a lovely, tart and uniquely pomegranate taste.