0 (0)

Category: Drinks


Kirk McKoy / Los Angeles Times

You've stuffed dozens of Chilean empanadas de pino (savory wheat pastries with spiced beef and onions), scoured online for a clay pot to cook an authentic Brazilian moqueca (seafood and coconut milk stew), and downloaded enough bossa nova tracks to ... Read more

Total time: 6 minutes | Serves 1
Note: Adapted from Bar Nineteen 12 bar manager Philip Spee. To make simple syrup, combine equal parts sugar and water in a small saucepan and heat until sugar dissolves.
  • 6 lime wedges
  • 5 basil leaves
  • 1/2 ounce simple syrup
  • 2 ounces cachaca
  • 1 ounce soda, or to taste

Step 1Combine five of the lime wedges, four of the basil leaves and the simple syrup in a cocktail shaker. Using a muddler or the back of a spoon, muddle firmly five or six times, until the lime wedges have released some of their juice.

Step 2Add the cachaca. Fill with ice and shake until chilled. Strain into a small rocks glass and fill with ice. Top with soda and garnish with the remaining basil leaf and lime wedge.

Each serving:
157 calories; 0 protein; 8 grams carbohydrates; 0 fiber; 0 grams fat; 0 mg. cholesterol; 1 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Drinks
The old one two
Very bloody mary
You Only Live Twice
Mother's Ruin