Burnt Caipirinha

by Dany Dentith of Tiger Tiger in Manchester.

Ingredients: 0.5 shot De Kuyper Dry Orange, 0.5 shot De Kuyper Triple Sec, 1 shot cacha a, mint leaves, brown sugar muddled orange and lime wedges.

Method: Muddle lime and orange wedges together with a teaspoon of brown sugar and the mint leaves in a tall rocks glass. Fill the glass with crushed ice. Shake together the ca haca, De Kuyper Dry Orange and De Kuyper Triple Sec with ice and then strain into the glass. Garnish with a slice of lime.

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