Pink Pitaya Caipirinha Cocktail Recipe

Begin with the syrup, this makes more than you need but will keep for 3 months in the fridge. Also tastes amazing in cakes and as a coffee syrup.

Roughly break the peppercorns with a pestle and mortar. Combine with the water and sugar and bring to a boil. Reduce the heat and simmer for 20 minutes. Allow to cool and infuse to room temperature before straining into a sterilised bottle.

For the cucumber juice, blend the cucumber in a blender untilsmooth. Pass through a muslin and set aside in the fridge to chill.

Mix the salt with the Pink Pitaya Powder and lay on a plate.

Brush the rim of a glass with a wedge of lime and dip into the salt mix. Stand while you make the cocktail.

In a cocktail shaker, add the cachaca, calvados, Selim pepper syrup, cucumber, and lime juice. dry shake for 30 seconds to combine then add a few cubes of ice. Shake for 30 seconds more to chill.

Fill the glass with crushed ice and strain the cocktail using a cocktail shaker.

Sit back and think of beaches far, far away.