The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Mandarin and Pink Peppercorn Caipirinha

"This is a drink found in good bars and also one you'd knock up for friends at dinner parties," says Luke Burgess. "It's the same principle as the classic Caipirinha, muddled on ice. It's a super-easy drink to prepare and the acidity gets the appetite going." 

You'll need

8 mandarins, peeled, coarsely chopped, seeds discarded 2 tsp pink peppercorns 1 tbsp rapadura sugar 480 ml aged cachaça Crushed ice, to serve 2 limes, cut into wedges


  • 01
  • Muddle mandarin and pink peppercorns in a large jug until crushed and juices are released, then stir in rapadura sugar, cachaça and crushed ice. Stir until the sugar is dissolved. Season with lime juice to taste and serve.

At A Glance

  • Serves 8 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

Featured in

Jul 2016

You might also like...



Bar H: Rob Choy

Pi Yi


Eight excellent gin cocktails



Fourteen ways with sparkling wine

Scottish Eggnog


Dulce de leche milkshake

Sparkling cherry crush


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.