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Photo by Dominic AZ Bonucelli
This is one of the most popular cocktail choices on Souza's Caipirinha menu at Bar Veloso in São Paulo, Brazil. While Souza normally makes it with sake, he sometimes uses the more traditional cachaça upon request.
1 3/4 oz. sake
1 starfruit, cut into cubes except for one star-shaped “round” reserved for garnish
1 tsp. sugar
5 fresh basil leaves
Cracked or cubed ice
Tools: muddler, barspoon
Glass: Old Fashioned
Garnish: remaining “round” of starfruit
Muddle starfruit and sugar in glass. Add ice, sake and basil. Stir well and garnish.
Souza, Bar Veloso, São Paulo
For more on São Paulo's drinks culture, check out "Citizen Cane" in the July/August 2009 issue.