- 2 oz Cachaca (Brazilian Rum)
- 1 T Brown Sugar
- 8 Black peppercorns
- 2 Thin slices hot pepper
- 1/2 t Tamarind Paste
- 1-2 Lime wedges
- 2 oz Club soda
Crush the black pepper with mortal and pestle. Muddle all the ingredients except the club soda together in a cocktail shaker, let sit for 10-15 minutes. Place a few ice cubes into the shaker and shake 20-30 times until frosty. Pour through a fine sieve into a lowball glass, add a few ice cubes, stir, add club soda, stir and serve.
I have noticed some difference in Cachaca brands, the darker colored varieties having a better taste alone but really for this drink, considering the tamarind, black and hot peppers, I didn’t think it would have made a bit of difference.
The tasting crew liked the sweet, savory, spicy flavor play. The secret is in balancing the sweet-sour flavors of tamarind with the sour of lime and the sweet of brown sugar. 70% people liked the two lime wedge version ,30% one lime wedge. Responses varied with the amount of pepper too; 50% liked 1 hot pepper slice, 50% 2 slices. The two-slice hot pepper people thought the one-slice hot pepper people were sissies, verbal insults were exchanged but after three caipirinhas its really hard to remember the point of an argument. Everyone agreed the peppercorns were just right.
We also all agreed this drink is too labour intensive to make on the spot. So its probably best made ahead of time and mixed with the club soda as drinks are needed.