Caipirissima

What it tastes like

Rounded and gently sweet. Overall it reads as sour.

Why this recipe works

Muddling releases fresh aromatics into the base before anything else hits the glass, so the Caipirissima carries that flavour all the way through.

Ingredient tips

• A standard 1:1 simple syrup works here. For more body, try 2:1 sugar to water and use slightly less.

When to serve it

Serve on a warm afternoon, with plenty of ice.

Common mistakes

• Crushing the herbs. Press gently — pulverising mint or basil turns the drink bitter and grassy.

Variations to try

• Swap simple syrup for honey or demerara syrup to add weight and a darker, richer note.
• No sugar syrup? Try Sugar dissolved in water as a substitute (good swap).