White pepper corns give this caipirinha spicy zing.
Recipe courtesy of Cabana Cachaça.
1 bar spoon white pepper corns
1 bar spoon sugar
1 ounce lime juice
10 basil leaves
2 ounces cachaça
1 basil leaf
1. Muddle 1 bar spoon of white pepper corns and add sugar, 1 lime quartered and basil leaves.
2. Add cachaça and 1 ounce lime juice.
3. Shake the mixture and strain into a rocks glass over ice.
4. Garnish with sprig of basil.
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