Whisky Caipirinha

By Wendy Trusler, Photography by Sandy Nicholson

Whisky Caipirinha
For quick and easy drinks try this twist on the classic Brazilian tipple caipirinha. A refreshing beverage on those warm spring evenings.

Makes 1

1 lemon

1-2 tbsp sugar

60ml (approx.) whisky

ice, crushed or cubed

Roll a lemon on a smooth surface to loosen juice. Cut out a wedge.

Place in a glass, pulp side up. Sprinkle with sugar. 

Muddle lemon with a pestle just long enough to release juices.

Add whisky and stir.

When sugar is dissolved add ice, stir again. Serve. 

This is an extract from The Antarctic Book of Cooking and Cleaning by Carol Devine and Wendy Trusler

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