Coconut Caipirinha Recipe

Time40m

Serves1

House Infused Coconut Bacardi, Leblon Cachaca, Lime, Agave

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Ingredients

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1
Infuse the Rum
In a clean glass jar, combine 500 ml of Bacardi Rum with 100 g of dried coconut flakes. Seal the jar tightly and shake gently to mix. Let the mixture infuse in a cool, dark place for 3-5 days, shaking the jar once a day to ensure even infusion.
2
Strain the Infused Rum
After 3-5 days, strain the rum through a fine mesh strainer or cheesecloth to remove the coconut flakes. Store the infused rum in a clean bottle until ready to use.

3
Prepare the Ingredients
Gather your ingredients: 50 ml of Leblon Cachaca, 2 fresh limes, 30 ml of agave syrup, and ice cubes.
4
Juice the Limes
Cut the limes in half and juice them, ensuring you extract as much juice as possible. You should have about 60 ml of lime juice.
5
Mix the Cocktail
In a cocktail shaker, combine 50 ml of Leblon Cachaca, 60 ml of fresh lime juice, and 30 ml of agave syrup. Add 1 cup of ice cubes to the shaker.
6
Shake Well
Secure the lid on the shaker and shake vigorously for about 15-20 seconds until well chilled.
7
Serve
Strain the cocktail mixture into a glass filled with ice. Top with 50 ml of the house-infused coconut Bacardi for an extra coconut flavor.
8
Garnish and Enjoy
Garnish with a lime wheel or coconut flakes if desired, and enjoy your refreshing Coconut Caipirinha!