If you've ever needed a cocktail that's so good it'll take you "miles away," this drink is for you. Citrus fruits like kumquat, pink grapefruit, and lemon, along with a bracing dose of cachaça, provide enough zing to fling your tastebuds to the furthest beach.
1 1/2 ounces fresh pineapple juice, may substitute canned
1 ounce fresh grapefruit juice
1 ounce simple syrup, heat equal parts sugar and water until sugar is dissolved; cool before using
1 1/2 ounces cachaça, a distilled liquor made from fermented sugarcane
Ice cubes
Crushed ice
1 sprig anise leaf, may substitute mint or basil
Steps:
Place 5 kumquats in a tall cocktail glass. Muddle by pressing down on the fruit, releasing the juice and oils. In a cocktail shaker, add grapefruit slices; another kumquat; lemon, pineapple, and grapefruit juices; simple syrup; and cachaça. Fill shaker with ice cubes, cover and shake, 15 seconds.
Fill the cocktail glass with crushed ice (leaving the muddled kumquats at the bottom); strain cocktail into glass. Smack the anise leaf, mint, or basil sprig with your hand to release the natural oils. Place it in the cocktail and garnish with a kumquat before serving.
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