Whisky Fizz De Tangerina E Lima Kaffir Recipe

Make syrup

Combine 100 g sugar and 100 ml water in a small saucepan over medium heat. Stir until sugar dissolves and liquid comes to a gentle simmer.

Add 6 rinsed and lightly bruised kaffir lime leaves to the simmering syrup. Reduce heat to low and simmer gently for 5 minutes to infuse aroma.

Remove from heat and let the leaves steep in the syrup as it cools to room temperature (15–20 minutes) for stronger flavor. Strain out the leaves and transfer syrup to a jar. Refrigerate until needed. Yields about 120 ml.

Fill a highball glass (or Collins) with ice cubes to chill the glass.

In a cocktail shaker or mixing glass filled with ice, combine 60 ml Jameson Irish Whiskey, 45 ml fresh tangerine juice, 15 ml fresh lime juice, and 15 ml kaffir lime leaf syrup. If you don't have the syrup, substitute with 15 ml simple syrup and gently muddle one small kaffir lime leaf in the shaker for aroma.

Shake vigorously for 10–12 seconds to chill and lightly aerate the mixture.

Strain the shaken mixture into the prepared ice-filled highball glass.

Top gently with 120 ml ginger ale, pouring over the back of a spoon or down the side of the glass to preserve effervescence.

Give the drink one very gentle stir (1–2 rotations) to marry components without flattening the fizz.

Garnish with a tangerine wheel or wedge on the rim and float one small kaffir lime leaf on top for aroma. Optionally express a tangerine peel over the drink to add citrus oils.

Serve immediately while carbonated.