Mint Caparina Food

FROZEN BASIL-MINT CAIPIRINHA

Steps:

• Remove 2 wide strips zest from the lime with a vegetable peeler; set aside. Cut the lime in half; thinly slice one half and cut the remaining half into 4 wedges for garnish.
• Bring 1/3 cup water and the sugar to a boil in a saucepan over medium heat, stirring, until the sugar dissolves. Remove from the heat; add 1/2 cup each basil and mint and the lime slices and let cool completely.
• Transfer the herb syrup to a blender and blend until the herbs are finely chopped (the limes will still be mostly intact). Strain through a fine-mesh sieve into a bowl. Freeze until slushy, about 2 hours.
• Combine the cachaça, limeade concentrate, lime zest, the remaining 1/2 cup each basil and mint and the frozen herb syrup in a blender. Add 5 cups ice and blend until thick and slushy; gradually add up to 1 more cup ice if needed. Pour into glasses and garnish each with a lime wedge.

CAIPIRINHA

Steps:

• In a large rocks glass squeeze and drop in 2 eighths of lime. Add sugar, crush and mix with a spoon. Pour in the cachaca and plenty of ice. Stir well.

MINT-GINGER CAIPIROSKA

Steps:

• Muddle ginger with sugar in a glass. Add mint sprigs. Muddle until fragrant. Add vodka and ice. Garnish with mint. Stir.

PEPPERMINTINI

Steps:

• Wet the rim of a chilled martini glass with water, and dip into the crushed candy cane. Pour the vodka, schnapps, and half-and-half into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into the rimmed martini glass, and garnish with candy cane to serve.

VIRGIN CAIPIRINHA (NON-ALCOHOLIC)

Steps:

• Place the fruit in the bottom of a mixing glass.
• Add the sugar cube and a dash of ginger beer.
• Muddle to release the juices.
• Strain into an old-fashioned glass filled with crushed ice.
• Top with ginger beer.
• Garnish with a sprig of fresh mint on top of the drink if desired.
• Serve with a straw.