La Cofradia * Coral Gables, FLAlthough 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

1 drink


  • Ice

  • 1 1/2 ounces cachaça (potent Brazilian sugarcane spirit)

  • 1 ounce fresh lime juice

  • 1/2 ounce Simple Syrup

  • 1/2 teaspoon minced fresh ginger

  • 1/2-inch chile slice, preferably ají limo

  • 4 thyme sprigs


  1. 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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