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How to make Ames Street Deli’s Brazilian Limeade cocktail

Liza Weisstuch for the boston globe/Liza Weisstuch

Like that hum-along pop song that lodges itself in your brain and doesn’t stop playing until the lifeguards go back to college, every summer begs for its own drink with a catchy hook. Let’s hereby declare 2016 the summer of the Brazilian Limeade, a frothy concoction dreamed up by Ginny Areizaga at Ames Street Deli. In the cachaca-based drink, the sweetness of condensed milk is tempered by the tart sharpness of lime. Think of it as sitting at the intersection of three summertime faves: the daiquiri, the caipirinha, and a milkshake.

LIZA WEISSTUCH

BRAZILIAN LIMEADE

Makes 1 drink

2 ounces Avua Cachaca Prata (silver cachaca)

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2 teaspoons sweetened condensed milk

3 teaspoons sugar

3½ ounces water

½ lime, unpeeled

Lime wedge (for garnish)

1. Place all ingredients in a blender.

2. Blend on high until fully integrated.

3. Strain out the pulp and pour in a Collins glass over ice.

4. Garnish with lime wedge.

Adapted from Ames Street Deli