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This fruity twist on a classic Brazilian caipirinha gets a spicy kick from Ancho-Arbol Syrup and a sweet, smooth finish from fragrant guava nectar.
1 cup sugar
1 cup water
8 dried chilies de arbol, stemmed and seeded
1 teaspoon McCormick Gourmet™ Chile Pepper, Ancho
4 limes, halved and crosswise and each half cut into 4 wedges, divided
Cracked or crushed ice
1 cup Cachaça or white rum, divided
1 cup guava nectar
For the Ancho-Arbol Syrup, mix all ingredients in small saucepan. Bring to boil. Reduce heat to medium-low; simmer 5 minutes. Remove from heat. Let stand 2 hours. Strain through double layer of cheesecloth or coffee filters. Cover and refrigerate until well chilled. (This makes enough syrup for 4 cocktails.).
For each cocktail, place 4 pieces of lime and 1/4 cup of the Ancho-Arbol Syrup in beverage glass. Muddle the lime with a muddler or wooden spoon to release the lime juice. Fill glass with ice. Add 1/4 cup each Cachaça and guava nectar; mix well. Repeat with remaining ingredients to make 4 cocktails.
Nutritional Information coming soon!
The drink is outstanding. Always double or triple the syrup. It's the longest to make and you will run out, it's that good.
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