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A classic caipirinha is usually made with lime, sugar, and cachaça, but this twist on the Brazilian cocktail swaps brown sugar for the white and adds tart tamarind paste and floral black peppercorns. Shake everything with cachaça to dissolve the sugar, then shake again with ice to get it frosty. Double-strain and top with club soda for a refreshing drink to pair with spicy foods like Chicken Satay or Pad Kee Mao.
What to buy: Tamarind concentrate, sometimes labeled as tamarind paste, is a tangy, prunelike, seedless paste that is popular in Southeast Asian and Latin American cooking. It can be found in Latin and Asian markets or online. Avoid tamarind pulp, which contains large pitlike seeds.
Cachaça, a sugarcane-derived spirit with a 500-year history, can be found at most well-stocked liquor stores.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...