Pok Pok's sweet-tart take on Brazil's caipirinha adds pomegranate juice to the usual mix of muddled limes, sugar and cachaça (the Latin sugarcane spirit). "Sugarcane grows in Thailand, too," says chef Andy Ricker, explaining why he serves the cocktail at his Thai restaurant. "Wherever you go, you're sure to find someone making moonshine out of sugarcane or rice."
- 3 limes, cut into 8 wedges each
- 1/2 cup granulated sugar
- 2 cups unsweetened pomegranate juice
- 2 cups cachaça
- Ice, for serving
- In a pitcher, muddle the lime wedges with the granulated sugar. Pour in the pomegranate juice and cachaça and stir to dissolve the sugar. Fill 8 rocks glasses with ice. Pour in the caipirinha and serve immediately.
Only you will be able to view, print, and edit this note.Add Note