California Caipirinha

Duggan McDonnell riffs on the caipirinha by embellishing the classic combination of Cachaça, sugar and lime with Essensia Orange Muscat from Quady Winery in Madera, California.

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  • Servings: Makes 8 drinks

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  • 6 limes, cut into eighths
  • 2 tablespoons turbinado sugar
  • 16 ounces Cachaça
  • 4 ounces Orange Muscat
  • 4 ounces Simple Syrup
  • Ice

How to make this recipe

  1. In a pitcher, muddle the lime wedges with the sugar. Add the Cachaça, Orange Muscat and Simple Syrup and stir well. Add ice, stir again and strain the caipirinha into ice-filled rocks glasses.

Contributed By Photo © Wendell T. Webber Published November 2009

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