La Cofradia • Coral Gables, FL Although ají limo—a fragrant hot red pepper—is most often used in ceviche, the bartenders at this Mediterranean-Peruvian restaurant also add it to some of their cocktails for a spicy kick. Plus: Ultimate Cocktail Guide
How to Make It
Step
Fill a cocktail shaker with ice. Add the cachaça, lime juice, Simple Syrup, ginger, chile and leaves from 2 of the thyme sprigs; shake well. Strain into an ice-filled rocks glass and garnish with the 2 remaining thyme sprigs.
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