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Beat the Heat by Making a Strawberry Cachaça Cooler

Illustration for article titled Beat the Heat by Making a Strawberry Cachaça Cooler

Photo: Claire Lower

It’s hot outside…or at least it was. I can’t keep track. I’m going to level with you: This week did bad things to my brain. Kicking off the week at a scorching 115℉ and ending it at 75℉ has broken me in a unique way. I’ve never liked being hot, but now I fear the heat—but at least my garden made it through.

That kind of heat—the unprecedented, scorching, alien-feeling 115-degree kind of heat—isn’t the kind of heat that makes you want to drink cocktails in a beach chair, but now that the “normal” heat is back, I guess we can start doing that again. I originally wanted to kick off this long weekend with strawberry daiquiris, shaken with some homemade Hood strawberry jam, but I’m all out of rum, so we’re using cachaça, which is sometimes called “Brazilian rum,” so checkmate, bar cart!

And yes, I know I have written about many a jam cocktail, but this one is worth singling out. The jam sweetens while providing an intense amount of strawberry flavor, and the cachaça makes it interesting—and all you have to do is shake and strain. Jam also tends to give any drink it touches a “breakfast vibe,” so you can start drinking much earlier and not feel weird about it. To make this bright pink cachaça cooler, you’ll need:

  • 2 ounces cachaça
  • 3 tablespoons strawberry jam
  • 1 ounce lime juice

Combine everything in shaker with ice and shake until the shaker becomes too cold to hold. Strain through a fine mesh sieve into a coupe glass, using a spoon to stir the jam around in the sieve so it doesn’t clog. Sip in the sun, if you are still on good terms with that thing, or sip in the shade, or inside, or in a cool basement.


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