Browse All Recipes

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 ex-Garagistes chef Luke Burgess.

By Luke Burgess & Deborah Blank
  • Serves 8
  • 10 mins preparation
Mandarin and Pink Peppercorn Caipirinha
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." 

Ingredients

  • 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

Method

Main
  • 1
    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.