Correndo Na Chuva Recipe
cachaca, passion fruit, lemongrass, sherry, lime juice
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Ingredients
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Cocktail
Lemongrass Simple Syrup (makes ~150 ml)
Method
Lemongrass Simple Syrup
- 1
Make syrup (can be prepared ahead)
Split the lemongrass stalk lengthwise and bruise it lightly with the back of a knife to release oils. Combine water and sugar in a small saucepan and bring to a gentle simmer, stirring until the sugar dissolves. Add the bruised lemongrass, reduce heat to low, and simmer gently for 5 minutes. Remove from heat and let steep for 15 minutes. Strain out the lemongrass, cool to room temperature, then refrigerate. Yields roughly 150 ml; use 20 ml per cocktail.
Cocktail Assembly
- 2
Prepare glass and ingredients
Chill a coupe or rocks glass by filling with ice and setting aside. If using fresh passion fruit, cut it in half and scoop out the pulp to measure ~30 ml.
- 3
Shake the cocktail
Discard ice from the chilled glass. In a cocktail shaker, combine 60 ml cachaça, 30 ml passion fruit pulp, 20 ml fresh lime juice, 20 ml lemongrass simple syrup, and 15 ml Amontillado sherry. Add about 1 cup of ice (enough to fill the shaker). Seal and shake vigorously for 12–15 seconds until well chilled and slightly frothy from the passion fruit.
- 4
Serve
Strain the mixture through a fine-mesh strainer into the chilled coupe or over fresh ice in a rocks glass (depending on preference). Add crushed or cubed ice if serving on the rocks. Garnish with a short piece of bruised lemongrass or a lime wheel. Optionally, drizzle a half teaspoon of sherry on top for aromatic lift.
- 5
Final notes
Taste and adjust: if the cocktail is too tart, add 5–10 ml more lemongrass syrup; if too sweet, add a small squeeze of lime. Serve immediately.
