Grilled Papaya Caipirinha Recipes

CAIPIRINHA

Steps:

• Muddle the sugar and lime wedges together in a cocktail glass. Add the cachaça and ice, shake in a cocktail shaker and pour into a glass. Garnish with a lime slice.

CAIPIRINHA

Steps:

• Add the sugar and limes to a cocktail shaker and smash a few times with a muddler. Fill a highball glass with the crushed ice. Fill the glass with cachaca, leaving 1 inch from the top. Pour the glass into the cocktail shaker, and shake really well. Move the cocktail back into the glass, pull out a straw and enjoy the buzz.

CAIPIRINHA (BRAZIL)

Steps:

• Cut the limes in half, and then cut each half into 8 pieces. Place 12 pieces of lime in each of 4 double old-fashioned glasses (or other 12-ounce glasses.) Sprinkle 2 tablespoons of sugar into each glass. Using a muddler or the butt end of a large wooden spoon, mash the limes into the base of the glass. Try to dissolve the sugar as you do this, and stir occasionally. Fill each glass with 1 1/2 cups of ice and 1/4 cup of cachaca. Pour the contents of the glass into a shaker, and invert the glass into the shaker to act as a lid. Shake the glass and shaker to combine the sugar and cachaca for several seconds. Lift the glass from the shaker, and pour the contents back into the glass. Repeat the process with the remaining 3 glasses.

CAIPIRINHA

Steps:

• Place the lime pieces, pulp side up, in the bottom of an old fashioned glass or heavy tumbler. Add sugar to taste and crush the lime and sugar together with a pestle or the end of a wooden spoon (be sure to crush the pieces pulp side up or too much bitter lime oil will be released from the zest). Add the cachaca, stir to mix and add the ice cubes. Stir again and serve.

CAIPIRINHA

Steps:

• In a cocktail shaker muddle lime wedge with fresh lime juice and simple syrup. Add cachaza and shake well with ice. Serve in a rocks glass. Garnish with a lime wheel.

CAIPIRINHA

Steps:

• Place all but 1 lime wedge in bottom of an old-fashioned glass with a little bit of crushed ice and simple syrup. Muddle all ingredients together until well blended. Fill the glass with crushed ice; pour in the Cachaca, the remaining simple syrup and the passion fruit puree. Shake vigorously and serve with a straw and the remaining lime wedge.

CRISPY CHICKPEAS

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray.
• Put the chickpeas on a clean kitchen towel or several paper towels and dry thoroughly. In a medium bowl, toss the chickpeas with olive oil to coat. Sprinkle with the smoked salt and toss again. Transfer in an even layer to the prepared baking sheet.
• Bake, shaking the pan halfway through the baking time, until the chickpeas are crunchy, 50 minutes to 1 hour. Let cool at least 1 hour; the chickpeas will become crunchier as they cool. These are best eaten within 1 day.