This fruity twist on a classic Brazilian caipirinha gets a spicy kick from Ancho-Arbol Syrup and a sweet, smooth finish from fragrant guava nectar.


  • Ancho-Arbol Syrup

  • 1 cup sugar

  • 1 cup (250ml) water

  • 8 dried chilies de arbol, stemmed and seeded

  • 1 teaspoon Ancho Chile Pepper

  • Guava Cocktail

  • 4 limes, halved crosswise and each half cut into 4 wedges, divided

  • 1 cup (250ml) Ancho-Arbol Syrup, divided

  •    Cracked or crushed ice

  • 1 cup (250ml) Cachaça or white rum, divided

  • 1 cup (250ml) guava nectar, divided


  • 1.

    For the Ancho-Arbol Syrup, mix all ingredients in small saucepan. Bring to boil. Reduce heat to medium-low; simmer 5 minutes. Remove from heat. Let stand 2 hours. Strain through double layer of cheesecloth or coffee filters. Cover and refrigerate until well chilled. (This makes enough syrup for 4 cocktails.)

  • 2.

    For each cocktail, place 4 pieces of lime and 1/4 cup of the Ancho-Arbol Syrup in beverage glass. Muddle the lime with a muddler or wooden spoon to release the lime juice. Fill glass with ice. Add 1/4 cup each Cachaça and guava nectar; mix well. Repeat with remaining ingredients to make 4 cocktails.


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